These vegan tacos are loaded with bright flavors and a variety of textures—just like any good taco should be! Serve them up with some
frozen margaritas and homemade guacamole for the full Taco Tuesday experience.
Made these? Let us know how it went in the comment section below!
P.S. Wondering what to do with the rest of the chipotle peppers? Freeze them! They keep FOREVER, and they’re delicious added to soups and stews, or mixed into mayo (or vegenaise) for a spicy dip or spread!
Ingredients
For lentil filling:
- 2 1/2 c.cooked green lentils (from about 1 cup dried)
- 1 tbsp.extra-virgin olive oil
- 1/2yellow onion, finely chopped
- 2 garlic cloves, minced
- 3 tbsp.tomato paste
- 1chipotle pepper in adobo sauce
- 1 tsp.ground cumin
- 1/2 tsp.ground coriander
- Kosher salt
For creamy avocado sauce:
- 1/2avocado
- Juice of 1 lime
- 1 tbsp.extra-virgin olive oil
- 1/4 c.fresh cilantro leaves and tender stems
- 1garlic clove, minced
- 1/2 tsp.kosher salt
For serving:
- 8corn tortillas, warmed
- Pickled red onions
- Cilantro leaves, for serving
Directions
- Step 1
Make creamy avocado sauce: combine all ingredients in a blender or food processor, and add 2/3 cups cold water. Blend until smooth.
- Step 2Make lentil filling: In a large skillet over medium heat, heat oil. Add onion and cook until soft, 6 minutes. Add garlic and cook until fragrant, 1 minute more.
- Step 3Add tomato paste and chipotle pepper, and cook, mashing pepper with a wooden spoon, until tomato paste has darkened slightly, 2 minutes. Add cumin and coriander and season with salt.
- Step 4Add lentils and ¼ cup cold water. Stir to combine, then cook, stirring and mashing some of the lentils occasionally, until lentils are heated through and partially mashed, and no liquid remains, about 5 minutes. Add more water a tablespoon at a time if skillet becomes dry.
- Step 5Assemble tacos: fill each tortilla with a big spoonful of lentil mixture, a drizzle of sauce, red onions, and jalapeño.
