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Crunchy Lentil Tacos

Easy weeknight dinner by sautéing onion, pepper, mushrooms, cooked lentils with spices and wrapping it in an almond tortilla for crunch.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 tacos
Course: Dinner, Lunch
Cuisine: American, Mexican
Ingredients Equipment Method

Ingredients
  

  • 1 onion diced
  • 6 oz package mushrooms diced use maitakes, shiitakes or crimini
  • 1 cup cooked lentils
  • 2 tsp chili powder
  • 1/2 garlic powder
  • 1 tsp smoked paprika
  • 1 red bell pepper diced
  • 1/2- 1 tsp mushroom umami seasoning sub 1 tbsp low sodium soy sauce, coconut aminos or Braggs aminos
  • shredded cheese non dairy for vegan option
  • 6 almond flour tortillas
  • 1 cup salsa

Equipment

  • 1 saute pan with lid for cooking the mushrooms and lentils
  • 1 small fry pan for heating up the tortillas

Method
 

  1. 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. 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.