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–+ servings

Black Lentil Tacos

Buttery spiced black lentils make a tasty and easy swap-in for ground beef in this vegetarian taco recipe! You will love how rich and creamy these Mexican style black lentils are with all your favorite taco toppings. With precooked lentils this can be ready in 30 minutes!
4 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
5 from 1 rating
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Ingredients

  • 1 onion, finely diced
  • 2 cups (400 g) cooked black lentils
  • 1 packet taco seasoning
  • 3 Tbsp (45 g) salted butter
  • 10-12 corn tortillas, or hard taco shells

Suggested Toppings

  • sliced lettuce
  • salsa
  • guacamole
  • sour cream
  • pickled or sliced red onions

Instructions 

  • If your lentils are not already cooked, cook them while you prep the toppings.
    Instant Pot - 1 cup of dried black lentils + 1 3/4 cups of water. High Pressure for 9 minutes. Quick release.
    Stovetop - Simmer 1 cup of dried black lentils + 3 cups of water for 20-25 minutes until soft but al dente. Drain if necessary, but no need to rinse.
  • In a large frying pan or saute pan, saute your onions in olive oil over a medium heat until soft.
  • Add the butter and the spices and saute over a low heat until the spices are just starting to release their scent - then take off the heat. We want to make sure the butter and spices don't burn.
  • Add the lentils to the pan and continue to simmer over a low heat for a few more minutes. I like to smush some of the lentils with a wooden spoon while cooking to add some creaminess, but this is optional. If it feels too dry for your liking, you can add additional butter or a little vegetable stock.
  • Heat your tortillas - for this recipe I like to lightly fry mine in oil until slightly crisp but still malleable. You can heat in the microwave or in a dry pan if you prefer.
  • As soon as the tortillas are heated, it's time to serve! Add a scoop of lentils and your desired toppings to each tortilla, and dive right in.

Notes

Please note that the nutritional information excludes toppings.
Cuisine: Mexican Inspired
Course: Dinner
Calories: 358kcal, Carbohydrates: 55g, Protein: 13g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 23mg, Sodium: 806mg, Potassium: 164mg, Fiber: 14g, Sugar: 3g, Vitamin A: 1087IU, Vitamin C: 8mg, Calcium: 84mg, Iron: 4mg