Black Bean Lentil Tacos
Healthy, satisfying Black Bean Lentil Tacos packed with fiber, protein, and delicious Mexican-inspired flavors! Load them up with your favorite toppings.
- 1 cup green/brown lentils (or about 2 1/2 cups cooked)
- 15 oz. can black beans
- 1 small onion
- 2 cloves garlic
- 3/4 tsp. ground cumin
- 1/2 tsp. chili powder
- 1/3 cup salsa (I like homemade blender salsa)
- 2/3 cup vegetable broth (more if needed)
- Tortillas (I used corn)
- Salt to taste
Toppings of choice:
- Tomato, lettuce, corn, vegan cheese, salsa, guacamole, cilantro, etc.
Cook lentils according to package directions and drain.
Meanwhile, dice onion and mince garlic.
In a large skillet over med-high heat, sauté onion for about 7-8 minutes.
Once onion is translucent, add garlic, cumin, chili powder, and salt. Stir and saute 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.
If you're short on time, you can use two 15 oz. cans lentils instead of cooking your own.
Try this mixture in taco bowls, or nachos as well!
Calories: 390 kcalCarbohydrates: 70 gProtein: 26 gFat: 2 gSaturated Fat: 1 gPotassium: 1222 mgFiber: 31 gSugar: 5 gVitamin A: 518 IUVitamin C: 11 mgCalcium: 118 mgIron: 9 mg