Vegan Tacos Recipe – Vegan Tacos

These vegan tacos are loaded with bright flavors and a variety of textures—just like any good taco should be! Serve them with some frozen margaritas and homemade guacamole for the full Taco Tuesday experience.

Did you make them?

Rest assured. Wondering what to do with leftover 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!

YIELDS:                                PREP TIME:             TOTAL TIME:               CAL/SERV

3-4 serving(s)                     15 mins                        40 mins                                    878

Ingredients

FOR LENTIL FILLING:

2 1/2 c. cooked green lentils (from about 1 cup dried)

1 tbsp. extra-virgin olive oil

1/2 yellow onion, finely chopped

2 garlic cloves, minced

3 tbsp. tomato paste

1 chipotle pepper in adobo sauce

1 tsp. ground cumin

1/2 tsp. ground coriander

Kosher salt

FOR CREAMY AVOCADO SAUCE:

1/2 avocado

Juice of 1 lime

1 tbsp. extra-virgin olive oil

1/4 c. fresh cilantro leaves and tender stems

1 garlic clove, minced

1/2 tsp. kosher salt

FOR SERVING:

8 corn tortillas, warmed

• Pickled red onions
• Cilantro leaves, for serving

• Nutrition Information
• Per Serving (Serves 4)
• Calories658Fat13 gSaturated fat2 gCholesterol0 mgSodium623 mgCarbohydrates88 gFiber19 gSugar6 gProtein34 gVitamin D0 mcgCalcium111 mgIron10 mgPotassium1254 mg

 

Directions

1. Step 1Make creamy avocado sauce: combine all ingredients in a blender or food processor, and add 2/3 cups cold water. Blend until smooth.
2. 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.
3. 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.
4. 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.
5. Step 5Assemble tacos: fill each tortilla with a big spoonful of lentil mixture, a drizzle of sauce, red onions, and jalapeño.