If you’re looking for an easy vegetarian weeknight meal thats healthy yet satisfying, look no further than these crunchy lentil tacos! These tacos combine onion, bell pepper, mushrooms with pre cooked lentils and spices for a simple filling, then topped with store bought salsa and shredded cheese for convenience. You can use store bought non dairy cheese shreds for a vegan option, or use your favorite regular cheese if you aren’t vegan. The secret to getting a crunchy tortilla without using ones fried in oil is using almond flour tortillas. When heated up on a skillet they get super crunchy.
WHATS IN CRUNCHY LENTIL TACOS?
1 diced onion
1 diced red bell pepper
2 heaping cups/ about 6 oz diced mushrooms like shiitakes, maitakes or crimini
1 cup pre cooked lentils (I make them the day before in my instant pot, my favorite is black/ beluga lentils)
spices like chili powder, smoked paprika, garlic powder
mushroom umami seasoning for saltiness- or sub low sodium soy sauce, coconut aminos or Bragg’s aminos
6 almond flour tortillas- look for the brand Siete usually stored in the refrigerated section, or Trader Joes also sells their own almond tortillas
store bought salsa
store bought shredded cheese- non dairy or regular for your preference
MAKE THEM IN 3 SIMPLE STEPS
Sauté the onion, pepper, mushrooms. Add the lentils and spices and stir.
Lightly toast the almond tortillas in a second pan. Spoon on the lentil filling.
Top with salsa and shredded cheese. Fold in half and cook til golden brown. Serve right away!
NOTES
You can use any type of mushrooms for this recipe, button mushrooms are the most common but my all time favorite mushrooms are maitake. If you can find them they have an amazing texture- not too chewy or slimy and mild flavor.
My favorite lentils in this recipe are black lentils. You can order them online or find them at Whole Foods in the dry beans section. I cook them in my Instant Pot the night before.
Almond flour tortillas are the secret to getting a crunchy taco without using shells fried in oil. Look for the brand Siete in the refigerated section, or Trader Joes sells some of their own brand. They become crunchy when toasted in a dry skillet on medium low heat.
I use mushroom umami seasoning in place of salt to add a savory umami salty flavor. If you don’t have this seasoning you can use a dash of regular salt, or use low sodium soy sauce or soy sauce alternative for an added umami flavor. Salsa and shredded cheese adds additional salt, so you really don’t need much in the filling.
Crunchy Lentil Tacos
Ingredients
Equipment
Method
- 1. Heat up a saute pan on medium heat with 1 tbsp of olive oil. Add in the onion, bell pepper and mushrooms and stir. Saute for about 5 minutes until the onions and peppers are softened. Add in the spices and stir. Add in the lentils and slightly mash with a fork to break them up.
- 2. Heat up another skillet on medium- low heat. Add an almond flour tortilla to the pan and cook for 30 seconds on each side til lightly golden brown. Spoon on 2 scoops of the lentil mixture onto half of the tortilla. Top with a scoop of salsa and shredded cheese. Fold over the other half of the almond tortilla and gently press down. Repeat process until all tortillas are filled. Top with fresh cilantro for garnish and serve right away.