Vegan Lentil Tacos
Hearty lentil mushroom tacos suitable for Taco Tuesday or any night of the week. These Vegan Lentil Tacos are "meaty" and flavorful and ready in under 30 minutes!
- tortillas corn or flour, your choice
- toppings such as avocado, cilantro, tomatoes, shredded lettuce, pickled red onions, etc.
Sauté mushrooms in a skillet over medium heat until softened, about 5 minutes.
Add the cooked lentils and seasonings. Stir to combine. Add the water, if needed, if the mixture seems too dry.
Simmer the mixture until heated through, about 8 to 10 minutes.
Serve in tortillas with your favorite taco toppings.
~ Use brown or green lentils, not red, for best results. Red lentils do not hold their shape and will be too mushy.
~ Use leftover cooked lentils or pre-cooked canned or packaged lentils to make these vegan lentil tacos in just 20 minutes!
~ Adjust the spices to your liking. Reduce the amount of cayenne or leave it out completely if you don't like spicy heat.
~ Heat the tortillas in a skillet for a few minutes to char them slightly so they hold up better.
~ Set out all the toppings and let everyone choose what they like best.
Leftovers lentil mushroom taco meat will keep in an air-tight container in the fridge for 4 to 5 days. You can also freeze the mixture for about 3 months.
- Nutrition facts calculated without tortilla or toppings.
Calories: 152kcal | Carbohydrates: 40g | Protein: 15g | Fat: 1g | Sodium: 347mg | Potassium: 885mg | Fiber: 10g | Sugar: 3g | Vitamin A: 550IU | Vitamin C: 3.3mg | Calcium: 50mg | Iron: 4.7mg