This spicy vegan version of tacos uses lentils instead of beef mince. So good you'll never miss the meat!
1 person made this
2 teaspoons ancho chilli powder or crushed chilli flakes
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground fennel seeds
2 teaspoons olive oil
1 small onion, minced
2 cloves garlic, minced
500g cooked brown or green lentils
3 tablespoons tomato puree
2 tablespoons water, or as needed
2 chipotle chillies in adobo sauce, seeded and minced or chipotle chilli paste, to taste
hot chilli sauce, to taste (optional)
8 vegan corn or flour tortillas
60g sliced lettuce
180g chopped tomatoes
10g freshly chopped coriander
1 lime, cut into 8 wedges
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Method Prep:15min › Cook:15min › Ready in:30min
Spice mix: Combine chilli powder, cumin, coriander, oregano, salt and fennel in a small bowl.
Taco filling: Heat oil in a large pan over medium-high heat. Cook onion and garlic, stirring occasionally, until lightly browned, about 3 minutes. Add spice mixture and cook, stirring, until toasted, about 30 seconds.
Reduce heat to medium and add lentils, tomato puree, a few splashes of water and chipotle peppers. Cook, mashing lightly with a fork and adding water if necessary, until lentils are heated through and hold together, about 5 minutes. Season with additional salt if needed and chilli sauce.
Lightly toast tortillas in a pan over medium heat. Spread taco filling down centre of each tortilla. Top with lettuce, tomatoes and fresh coriander. Serve with guacamole and lime wedges.