Tex-Mex Lentil Tacos are WAY BETTER than traditional beef tacos. Trust me.
You don't have to mess with raw, potentially-contaminated-with-e-coli-meat, draining off heart clogging fats, wasting paper towels, wiping down grease splatters all over the stove top, no lingering smell of cooked greasy meat in the house. None of that.
Lentils takes a quick 20 minutes to cook tender. Season them with your favorite Tex-Mex spices and you're done. Brown lentils particularly have the best meaty flavor and texture as a beef substitute. Plus, they're a good source of Protein, Iron, Phosphorus and Copper, and a very good source of Dietary Fiber, Folate and Manganese.
Use my recipe for Brown Lentils in 20 Minutes to kick off this dinner.
Tex-Mex Lentil Tacos
By February 11, 2013Published:
- Yield: 4-6 Servings
- Prep: 15 mins
- Cook: 8 mins
- Ready In: 23 mins
Tex-Mex Lentil Tacos are WAY BETTER than traditional beef tacos. Trust me. You don't have to mess with raw, …
- 3 cups cooked brown lentils
- 1/4 cup water
- 2 tablespoons organic ketchup
- 1 tablespoon onion powder
- 2 teaspoons roasted garlic powder
- 2 teaspoons New Mexico chili powder
- 1 teaspoon cumin powder
- 1 teaspoon dried oregano
- 1/4 teaspoon hickory liquid smoke
- 8 to 12 taco shells
- 2 1/2 cups lettuce shredded
- 2 cups tomatoes chopped
- 1/2 cup green onion chopped
- salsa your favorite
- In a large skillet over medium-high heat, stir together cooked lentils, water, ketchup, onion powder, garlic powder, chili powder, cumin, oregano, and liquid smoke.
- Cook for 8 to 10 minutes, long enough to heat through and get the ingredients married up.
- Fill tacos with lentil filling, top each with lettuce, tomato, green onion and salsa. Eat great. Feel great!
- Course: Main Dish