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Learn moreThis vegan version of classic tacos uses lentils instead of ground beef, along with other flavors so good you'll never miss the meat!
Spice Mix
Ingredients
- 2 teaspoons ground ancho chile powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon ground fennel seed
Filling
Ingredients
- 2 teaspoons olive oil
- 1 small onion, minced
- 2 cloves garlic, minced
- 2 1/2 cups cooked brown or green lentils
- 3 tablespoons tomato paste
- 2 tablespoons water or as needed
- 2 canned chipotle chiles in adobo sauce, seeded and minced
- 1 teaspoon adobo or hot sauce
Tacos
Ingredients
- 8 (6 inch) vegan corn or flour tortillas
- 1 cup shredded lettuce
- 1 cup chopped tomatoes
- 1/4 cup chopped fresh cilantro
- 1 cup guacamole
- 1 medium lime, cut into wedges
Preparation
- Combine ancho chile powder, cumin, coriander, oregano, salt, and fennel in a small bowl.
- Heat oil in a large skillet over medium-high heat. Cook onion and garlic, stirring occasionally, until lightly browned, about 3 minutes.
- Add spice mixture and cook, stirring, until toasted, about 30 seconds.
- Reduce heat to medium and add cooked lentils, tomato paste, a few splashes of water, and chipotle peppers. Cook, mashing lightly with a fork and adding water if necessary, until lentils are heated through and hold together, about 5 minutes.
- Season with additional salt if needed and adobo or hot sauce.
- Lightly toast tortillas in a cast-iron skillet over medium heat.
- Spread about 1/3 cup filling down center of each tortilla. Top with lettuce, tomatoes, and cilantro. Serve with guacamole and lime wedges.