Spicy vegan lentil tacos

    This spicy vegan version of tacos uses lentils instead of beef mince. So good you'll never miss the meat!


    1 person made this

    Ingredients
    Serves: 4 

    • Spice mix
    • 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
    • Taco filling
    • 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)
    • Tacos
    • 8 vegan corn or flour tortillas
    • 60g sliced lettuce
    • 180g chopped tomatoes
    • 10g freshly chopped coriander
    • 240g guacamole
    • 1 lime, cut into 8 wedges

    Method
    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Spice mix: Combine chilli powder, cumin, coriander, oregano, salt and fennel in a small bowl.
    2. 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.
    3. 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.
    4. 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.

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