Just in time for some Cinco menu planning, I am bringing you my favorite and super simple Vegan Loaded Lentil Tacos that just happen to be paired with a super simple pico de gallo too! Not to mention, I perfectly timed these tacos for your #tacotuesday pleasure as well. Coincidence? I think not!
Get Ya Tacos Here: Jump to Recipe
There’s a reason tacos have a whole day of the week to themselves, and these tacos are the absolute perfect way to celebrate each and every Tuesday! Lentils really are the star of this recipe, as they soak up all the spices and leave you with a mouth-watering and flavorful filling. Beyond just tasting amazing, lentils are a powerhouse food for anyone looking to eat healthier and feel full too. They are naturally low in calories and packed with protein, fiber, magnesium, and iron to name a few. Now I know you might not be eating tacos to be healthy, but hey it can’t hurt to have both taste and health in a shell!
So, lets talk more about tacos. The first key ingredient to any good taco is to get some really fresh tortilla/taco shells. I personally am a soft shell taco lover, and I prefer half corn/half white flour tortillas, so that’s what I used for this recipe. However, if you’re into a different taco shell- go for it! The real beauty of making tacos is you can really use whatever you desire to hold the fillings- even if that happens to be collard greens!
After picking your shell, it’s all about the filling. As I mentioned, lentils perfectly soak up the spices which are so key to any good filling. I mention it in my recipe, but I actually prefer to use a store-bought mix rather than making my own spice mix for tacos. There are honestly 6-8 spices in most taco packets and sometimes I don’t have all the ingredients on hand, so I find these do a better job of getting all the flavors just right. Not to mention, this option ends up saving me a lot of time and money since I don’t have to buy containers of each spice ingredient!
Last, though not least, comes the toppings! I actually included my super simple pico recipe made with lime juice below. I really like to make my own pico because most store-bought brands add in sugar, which is honestly unnecessary as the tomatoes add so much sweetness already. The pico adds the perfect amount of crunch and crisp texture to the cooked lentils and vegetables so I whole-heatedly recommend you make it!
Cinco de Mayo for me is always a really fun time to get together with friends, share some really good food, and enjoy fun tequila-based drinks! Lets be honest, some years even too much tequila. This year things are going to be slightly more chill as I’m having some girlfriends over, making tacos, filling the room with adorable mini piñatas, and making a drink called a Tequila Smash. There’s a fun story behind this drink as my parents were lucky enough to get this recipe from a bartender a few years ago, so maybe if you’re lucky I’ll share that bonus recipe with you later this week!
I hope you all have the best Taco Tuesday (a very important weekly holiday) as well as the best Cinco De Mayo (hopefully filled with tacos!). Cheers!
-TSG
| Servings |
small tacos
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- 8 small small taco shells
- 1/2 cup dried red lentils
- 1 cup veggie broth
- 1 large white onion chopped into medium chunks
- 1 large red/green pepper chopped into medium chunks
- 2 small garlic cloves finely chopped
- 1 Tbsp avocado oil
- 1.5 Tbsp taco seasoning (I like Trader Joe's, but any store bought mix works. You can also make at home but may want to look up a recipe for this )
- 1 tsp lemon juice
- salt & pepper to taste
- 2 large roma tomatoes cut into small chunks
- 1 small avocado (or 1/2 large)
- 1/2 jalapeno pepper finely diced
- 1 small lime
- 1/2 cup roasted corn (optional)
- 5-6 sprigs fresh cilantro use the leaves only and discard stems, add more to taste if wanted
Ingredients
Lentil Tacos
Homemade Pico
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- Add 1 Tbsp of oil to a large frying pan and turn the heat on. Once the oil is hot, add in your chopped onion, garlic, red/green pepper, salt and pepper, lemon juice, and 1 Tbsp of taco seasoning. Saute for 5 minutes. Set aside in a small bowl.
- In the same pan, add vegetable broth and dried lentils and bring to a boil. Once the lentils are boiling, reduce to a simmer and cook uncovered for about 15-20 minutes. Do not cover or you will end up with more of a soup. Check and stir periodically to make sure the lentils are not getting overcooked. You may need to add 1-2 Tbsp more broth to the lentils if they are sticking to the pan as they are cooking. You will know the lentils are done when they are slightly crunchy on the outside(not mushy!), soft and tender inside, and no liquid is left in the pan.
- Once the lentils are cooked, add the cooked vegetables into the pan and the additional 1/2 Tbsp of taco seasoning and stir to combine for 1-2 minutes. Remove from the heat once combined.
- In a separate bowl, add your tomatoes, onions, corn, jalapeno, and lime juice to a small bowl and mix until combined. Next, gently mix in your chopped cilantro and chopped avocado.
- Fill each taco shell with a scoop of the lentil and vegetable filling and top with roasted corn, pico de gallo, or any of your favorite toppings. Enjoy!
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