It’s May! May is my favorite month to eat Mexican food. I don’t know if that’s true; we eat Mexican at least once a week all year. I love it. After living in San Diego and having amazing Mexican, I can’t just go out for it anymore. Most restaurants fall flat when it comes to tasty vegan Mexican. Because of this I have turned to my own kitchen to build the flavors I miss while living ever so far from a good burrito stand.
These lentil tacos are rich and savory and bypass any processed fake meat product. In the fall and winter I serve this lentil filling with roasted veggies, which is awesome. Pictured here I am serving the filling with homemade refried beans (watch for a new refried bean recipe coming soon), homemade corn tortillas, fried onions, and a cabbage slaw. I also added guacamole and served them with margaritas. Truly a winning combination.
Happy May and enjoy your tacos!
Vegan Lentil Tacos
- 3/4 cup brown lentils
- 2 cups mushroom broth
- 1/4 cup reserved lentil broth
- 1/4 cup tomato paste
- 3/4 tsp garlic powder
- 3/4 tsp smoked paprika
- 1 1/4 tsp chili powder
- 3/4 tsp onion powder
- 1/4 cup prepared salsa
- salt to taste
- Bring lentils and mushroom broth to a a boil over medium high heat in a covered saucepan.
- Once Lentils have started to boil reduce the heat to low, crack the lid and simmer until tender, but not mushy, about 20-25 minutes.
- Once lentils have cooked, drain them reserving the lentil broth.
- Return lentils, 1/4 cup reserved broth, tomato paste, garlic, paprika, chili powder, onion, and salsa to the pan. Heat through, taste, and adjust seasoning to your preference.