The perfect vegetarian swap for ground beef tacos! Same amount of protein, 1/2 the fat and zero cholesterol.
Ingredients [ For 4 to 5 people ] [ Preparation time : 12 minute – Cooking time : 15 minutes ]
- 2 cups lentils, cooked (from 1 cup dry lentils)
- 1 white onion, finely diced
- 1 tbsp. olive oil
- 1-2 garlic cloves, minced (What can I say? I’m Italian, I throw garlic into every dish. If that’s weird for you in taco filling, omit it)
- 1/4 cup of vegetable broth
- Corn or Flour Tortillas, for serving
- Taco toppings: shredded lettuce, sliced jalapeños, homemade guacamole
- 1 tablespoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 1/2 teaspoons ground cumin
- 1 teaspoon sea salt
- 1 teaspoon 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 spice mixture and cook for another minute or two, stirring frequently.
- You don’t want to burn the spices just crank up the flavor by cooking them.
- While you are cooking this, warm the tortillas. You can do this in the oven or microwave.
- I just place them on the burner behind my frying pan and let them warm up while I cook the filling, this way I don’t have to turn on the oven.
- 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 (can also use salsa here)
- 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 stuffed you like them!