I know, I know. I make tacos all the time. The thing is, tacos can be made with infinite and fun ingredients. They can be packed with meat, full of seafood, loaded with veggies, or all of those things at once. They can be straight-up traditional Mexican tacos or created with other cultures’ favorite foods weaved in, such as Korean barbecue or Indian masala.
This taco recipe is vegan and just as flavorful as meat tacos. It’s simple, inexpensive and so yummy. This version of “taco meat” is delicious in corn tortillas, burritos, and salads. It freezes well and easy to portion out for weekday lunches. If you’re a vegan, top these with salsa, guacamole, vegan cheese, and vegan sour cream. If you’re not a vegan and want to add more, load these up with cheese, sour cream, and maybe even a fried egg, and you will love these tacos.
So, it looks like I’m not planning on reigning in my taco obsession anytime soon. Expect to see lots more taco recipes from me in the near future.
1 c. red lentils
1 Tbsp. olive oil
1 medium onion, finely chopped
1 jalapeno pepper, finely chopped
3 cloves garlic, minced
2 Tbsp. taco seasoning
3 c. vegetable broth
Salt and pepper to taste
Cheese, sour cream (vegan or traditional)
Heat olive oil over medium high heat in a skillet. Add the onions and jalapeno and cook for about 3-5 minutes, or until the onion is soft and fragrant. Add the garlic and cook for 1 more minute.
Mix in the taco seasoning, lentils and broth. Bring to a boil, then reduce heat to medium low and simmer for about 15 minutes, or until lentils are soft and most of the broth has cooked off.
Serve the lentils in warm tortillas or on top of a salad. Top with all of your favorite taco toppings!