Ancho-Lentil Tacos
Lentils are the star of this dish, they provide a great source of plant-based protein and are used to replace traditional taco meat. This recipe is quick and simple to prep, as well as budget friendly. With versatile options for toppings, this is a great meal to use for anything that you might have on hand. Just in time for the spring season!
Servings: 6
Ingredients
Ancho Spice Mix:
- 2 teaspoons ground ancho Chile **I used a lime Chile spice from the bulk spice section**
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
For the lentils:
- 2 teaspoons olive oil
- 1 small yellow onion minced
- 2 cloves garlic minced
- Pinch of salt
- 2 /12 cups cooked lentils recipe calls for brown, I used green
- 3 tablespoons tomato paste
- 2 tablespoons hot sauce
- water
For serving:
- 6 corn tortillas
- Shredded lettuce
- Salsa
- Sliced avocado
Other optional additions:
- Vegan cheese
- Vegan sour cream
- Lime slices
- Pickled cabbage
Instructions
Prepare the spice mix:
- Combine all ingredient for the spice mix
Prepare the Lentils:
- Preheat a large skillet over medium-high heat and add the oil. Sauté the onion and garlic in the oil with a pinch of salt for about 3 minutes, until lightly browned. Add the spice mix and toss for 30 seconds or so to toast.
- Lower heat to medium, add lentils, a few splashes of water, the tomato paste, and hot sauce. Use a spatula or fork to mash them as they cook, until they hold together. Do this for abut 5 minutes, adding splashes of water as necessary if it seems dry. Taste for salt and seasoning, you may want to add more spices or hot sauce.
To Assemble:
- As the lentils are finishing up, start toasting corn tortillas in a separate frying pan, on medium heat for about 1 minute per side. Stuff with fillings and fixings and serve!
