Vegan Lentil Tacos Recipe
Revamp your taco night with these Vegan Lentil Tacos – a mouthwatering blend of spices, textures, and wholesome ingredients that promises a fiesta in every bite!
Servings: 10
Calories: 217kcal
Ingredients
- 1 tablespoon vegetable oil
- 1/2 cup + 1/8 cup finely diced red onion
- 1 tablespoon minced garlic
- 1 teaspoon tomato paste
- 1 packet 1 oz Old El Paso taco seasoning mix
- 3/4 cup dried brown lentils
- 2 cups mushroom or vegetable broth
- 1/3 cup bulgur wheat
- 2/3 cup water
- 2 medium avocados halved and pitted
- 1 cup halved cherry tomatoes
- 2 tablespoons chopped fresh cilantro leaves
- 1 tsp freshly squeezed lime juice
- 10 Old El Paso™ Stand N’ Stuff™ taco shells
Instructions
- Heat the vegetable oil in a large saucepan over medium heat. Once the oil is hot and shimmering, add 1/2 cup of diced red onion and sauté for 5 minutes until soft. Add the minced garlic, tomato paste, taco seasoning, and dried lentils. Sauté for another 30 seconds, then pour in the 2 cups of mushroom or vegetable broth. Allow the mixture to come to a boil over medium heat. Boil, uncovered, for 10 minutes. Cover the pot, turn the heat down to medium-low, and simmer for an additional 5 minutes or until the lentils are tender.
- While the lentils are cooking, bring 2/3 cup of water to a boil over high heat in a small saucepan. Add the 1/3 cup of bulgur to the pot and turn the heat down to low. Simmer, covered, for 12-15 minutes or until tender. Transfer the cooked bulgur to the cooked lentil mixture; stir well to combine.
- Scoop the avocado halves into a medium bowl and mash with a fork. Add the remaining 1/8 cup of diced red onion, 1 cup of halved cherry tomatoes, cilantro leaves, and lime juice. Mix well; taste, and add salt as needed.
- Build the tacos by dividing the lentil mixture among the taco shells. Top with guacamole and serve.
Notes
Try cooking the lentils in mushroom broth instead of vegetable broth: it adds a special umami flavor to make the tacos extra savory!
To reheat any leftovers, warm the lentil mixture in a covered pot over medium-low heat. Add a few tablespoons of water or broth if the bulgur soaks up too much of the sauce.
To store Vegan Lentil Tacos, keep the lentil mixture and guacamole separate in airtight containers in the fridge for up to 4 days. You can freeze the lentil mixture for up to 3 months; however, avoid freezing guacamole as it will discolor.
To reheat the lentil mixture, use a skillet or saucepan over medium heat until warm, or microwave in 30-second intervals, stirring in between. Assemble the tacos just before serving to maintain the best texture and flavor.
Nutrition
Serving: 1serving | Calories: 217kcal | Carbohydrates: 28g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 521mg | Potassium: 434mg | Fiber: 10g | Sugar: 3g | Vitamin A: 583IU | Vitamin C: 11mg | Calcium: 32mg | Iron: 2mg
