Lentil tacos have just as much protein, half the fat, and tons more fiber!
- 2 cups of cooked lentils
- 1 white onion, finely diced
- 1 tbsp. olive oil
- 1–2 garlic cloves, minced
- 1/4 cup of vegetable broth
- Corn tortillas
- Taco toppings: shredded lettuce, salsa, guacamole, etc.
For the taco seasoning:
- 1 tbsp. chili powder
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp crushed red pepper flakes
- ¼ tsp dried oregano
- ½ tsp paprika
- 1 ½ tsp ground cumin
- 1 tsp sea salt
- 1 tsp black pepper
- In a large frying pan, over medium high heat, sweat the onion in 1 tbsp. oil. Stir frequently, about 4-5 minutes, until the onion is translucent. Add the garlic and taco seasoning mixture and cook for another minute or two, stirring frequently.
- While you are cooking this, warm the tortillas. You can do this in the oven or microwave.
- Add the lentils and stir to combine. Add the vegetable broth and using a potato masher or fork, gently mash the lentils until they start to look like ground meat. Cook another few minutes until hot. If the lentils start to dry out, add another tbsp. or two of vegetable broth.
- Place a heaping spoonful or two into the taco shell and add your fillings. The filling will make about 10-12 tacos, depending on how full you make your tacos.
(Recipe adapted from Delish Knowledge)