Vegan Chipotle Lentil Tacos
Packed with vibrant flavors and an assortment of textures, these plant-based tacos embody the essence of a delicious taco experience. Complete the Taco Tuesday extravaganza by serving them alongside refreshing frozen margaritas and a delightful homemade guacamole.
Ingredients
FOR LENTIL FILLING:
- 2 1/2 c. cooked green lentils (from about 1 cup dried)
- 1 tbsp. extra-virgin olive oil
- 1/2 yellow onion, finely chopped
- 2 garlic cloves, minced
- 3 tbsp. tomato paste
- 1 chipotle pepper in adobo sauce
- 1 tsp. ground cumin
- 1/2 tsp. ground coriander
- Kosher salt
FOR CREAMY AVOCADO SAUCE:
- 1/2 avocado
- Juice of 1 lime
- 1 tbsp. extra-virgin olive oil
- 1/4 c. fresh cilantro leaves and tender stems
- 1 garlic clove, minced
- 1/2 tsp. kosher salt
FOR SERVING:
- 8 corn tortillas, warmed
- Pickled red onions
- Cilantro leaves, for serving
Instructions
- Make creamy avocado sauce: combine all ingredients in a blender or food processor, and add 2/3 cups cold water. Blend until smooth.
- Make lentil filling: In a large skillet over medium heat, heat oil. Add onion and cook until soft, 6 minutes. Add garlic and cook until fragrant, 1 minute more.
- Add tomato paste and chipotle pepper, and cook, mashing pepper with a wooden spoon, until tomato paste has darkened slightly, 2 minutes. Add cumin and coriander and season with salt.
- Add lentils and ¼ cup cold water. Stir to combine, then cook, stirring and mashing some of the lentils occasionally, until lentils are heated through and partially mashed, and no liquid remains, about 5 minutes. Add more water a tablespoon at a time if skillet becomes dry.
- Assemble tacos: fill each tortilla with a big spoonful of lentil mixture, a drizzle of sauce, red onions, and jalapeño.
Nutrition
Calories: 658kcalCarbohydrates: 88gProtein: 34gFat: 13gSaturated Fat: 2gSodium: 623mgPotassium: 1254mgFiber: 19gSugar: 6gCalcium: 111mgIron: 10mg
Tried this recipe?Let us know how it was!