Plant Based Street Tacos with Lentils
User Reviews
5
Plant Based Street Tacos with Lentils
Description
This recipe for Plant Based Street Tacos with Lentils starts by simmering brown lentils in vegetable broth until tender and nearly dry. The lentils are combined in a food processor with rolled oats, flour, onion flakes, vegetable bouillon, sugar, and a mix of spices including paprika, cumin, garlic powder, chili powder, and cayenne pepper to form a well-seasoned, cohesive filling. Additional broth can be added for desired consistency.
The filling is then sautéed with minced onion in oil until browned, enhancing flavor and texture. Corn tortillas are warmed to soften them for easy folding without cracking. Tacos are assembled by filling the tortillas with the lentil mixture and topped with fresh minced onion and cilantro, which add brightness to the savory filling.
Using brown or green lentils ensures the filling holds texture without becoming mushy. The recipe leaves room for additional toppings such as salsa or vegetables, allowing customization. These tacos are a versatile, satisfying plant-based meal option that embraces bold flavors and simple ingredients.
Ingredients
- 1 cup brown lentils rinsed and thoroughly drained
- 2 cups vegetable broth
- 1 cup rolled oats of
- 1 Tablespoon all-purpose flour
- 1 Tablespoon onion flakes dried
- 1 vegetable bouillon cube of no-chicken or vegetable bouillon/paste equivalent
- ¼ teaspoon sugar
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- 1 teaspoon chili powder
- ¼ teaspoon cayenne pepper
- 1 tablespoon of oil
- 2 Tablespoons onion minced
- 12 to 14 corn tortillas
- 1 medium onion minced (for topping)
- 1 bunch cilantro minced (for topping
Instructions
- Place lentils in a saucepan with vegetable broth and bring to a boil. Cover and simmer for 15 minutes or until the water has evaporated and the lentils are soft. Drain and place in a food processor with oats. Add flour, onion flakes, bouillon, sugar, and spices in a food processor and process until combined. Add 1 tablespoon at a time of extra vegetable broth if you need it.
- In a large skillet, heat a bit of oil on medium-high heat and add the 2 Tablespoons of minced onions. Saute until slightly browned. Add the filling mixture from the food processor and heat until browned.
- Warm corn tortillas, fill with filling, and top with cilantro and onion, if using.
Notes
- Always warm the corn tortillas before filling to soften them and prevent breaking.
- Choose brown or green lentils for firmer texture; red or yellow lentils may become too mushy for this recipe.
- Feel free to add extra toppings like salsa or vegetables to customize the tacos.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 629 kcal
% Daily Value*
| Calories | 629kcal | 31% |
| Carbohydrates | 111g | 37% |
| Protein | 27g | 54% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 693mg | 29% |
| Potassium | 1044mg | 22% |
| Fiber | 30g | 120% |
| Sugar | 7g | 14% |
| Vitamin A | 1146IU | 23% |
| Vitamin C | 8mg | 9% |
| Calcium | 155mg | 16% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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