Black Bean Lentil Tacos
These high-protein vegan tacos combine hearty black beans and lentils. They are easy to make, customizable, and so satisfying!
AuthorKaitlin - The Garden Grazer
Prep Time:5 minutes mins
Cook Time:25 minutes mins
Total Time:30 minutes mins
CourseMain Dish
CuisineGluten-Free, Mexican-inspired, Vegan
Servings3
- 1 cup green/brown lentils (or about 2 1/2 cups cooked)
- 15 oz. can black beans
- 1 small yellow onion
- 2 cloves garlic
- 1 Tbsp. taco seasoning
- 1/3 cup salsa (I like homemade blender salsa)
- 2/3 cup vegetable broth
- Tortillas (I used corn)
Toppings of choice:
- Tomato, lettuce, corn, vegan cheese, salsa, guacamole, cilantro, etc.
Cook lentils according to package directions and drain. (I simmer mine in a pot of water for 18-20 minutes or until tender, not mushy.)
Meanwhile, dice onion and mince garlic.
In a large skillet over medium-high heat, sauté onion for about 7-8 minutes.
Once onion is translucent, add garlic and taco seasoning. Stir and sauté for 2 minutes.
Reduce heat. Add cooked lentils (drained) and black beans (rinsed and drained). Mash mixture and stir to combine.
Add salsa and vegetable broth. Stir and heat for about 5 minutes. Add more vegetable broth as necessary to keep it a creamy, moist consistency. Taste and add more salt or seasoning if desired.
Spoon mixture into a tortilla with toppings of choice.
Canned lentils: If you're short on time, you can use two 15 oz. cans lentils instead of cooking your own.
Other uses: The lentil & bean mixture is great on taco bowls, rice bowls, burritos, or nachos as well.
Calories: 386 kcal | Carbohydrates: 69 g | Protein: 26 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 1207 mg | Fiber: 31 g | Sugar: 4 g | Vitamin A: 387 IU | Vitamin C: 11 mg | Calcium: 112 mg | Iron: 8 mg