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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!
Course: Main Course
Servings: 6
Author: Emily


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


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!