Main Dishes Recipe — Lentil Tacos

This vegan version of classic tacos uses lentils instead of ground beef, along with other flavors so good you'll never miss the meat!

Ingredients

• 2 teaspoons ground ancho chile powder
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon ground fennel seed
• 2 teaspoons olive oil
• 1 small onion, minced
• 2 cloves garlic, minced
• 2 ½ 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
• 8 (6 inch) vegan corn or flour tortillas
• 1 cup shredded lettuce
• 1 cup chopped tomatoes
• ¼ cup chopped fresh cilantro
• 1 cup guacamole
• 1 lime, cut into 8 wedges

Cooking Directions

1. Combine ancho chile powder, cumin, coriander, oregano, salt, and fennel in a small bowl.
2. 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.
3. 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.
4. 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.

Nutrition Facts

• calories389.3
• carbohydrateContent61.8 g
• fatContent11 g
• fiberContent17.9 g
• proteinContent16.8 g
• saturatedFatContent1.7 g
• sodiumContent463 mg
• sugarContent6.7 g