Spicy Lentil Tacos

If you've ever graced my Youtube channel with your presence, you know how obsurdly easy this recipe is. 

Let me put it simply. 

My 10-month old daughter pees. She pees quite a lot. Preferably, in the 0.01% of the day in which she is out of a diaper. The woman loves to urinate in the nude. 

The other day, I whipped up this entire recipe while holding her - post-bubble bath - in nothing but her dinosaur towel. 

The point being, 1. I live dangerously. Let it be known. And 2. This dinner is FAST. If there's any recipe you could toss together with a toddler-shaped ticking time-bomb on your arm - this is it. 

25 minutes from fridge to fork, loaded with plant-based protein, and smothered in Spicy Vegan Chipotle Crema - Monday nights have met their match. 

Prep time: 5 miN

Cook time: 20 min

Total time: 25 min  

Makes 10-12 tacos

Ingredients:

  • 1 Tbsp avocado oil

  • 1/2 yellow onion, diced

  • 1 red bell pepper, diced

  • 10-12 shiitake mushrooms, sliced

  • 1 pack organic taco seasoning (gluten-free if desired)

  • 1 pack Trader Joe's Steamed Lentils, as shown here, or 1 lb. cooked black lentils

  • 1 (15 oz.) can tomato sauce

  • 3 Tbsp nutritional yeast

  • 10-12 gluten-free corn or whole wheat tortillas

Optional: fresh avocado slices, chopped cilantro, Creamy Vegan Nacho Cheese Sauce (storebought versions available as well) and/or my Spicy Chipotle "Bad Hombre" Crema, for serving.

Directions:

Begin by heating the avocado oil in a skillet. 

Once hot, add in the diced yellow onion and saute for 3-5 minutes or so.

Next, toss in the sliced bell pepper, mushrooms, and a generous sprinkle of taco seasoning to build flavor. 

Steam the lentils as directed and toss into the skillet with the vegtables, breaking up any clumps they might be in.

Next, add in about 3/4 the can of tomato sauce. You want the taco filling to be moist but not runny or soupy, so use your judgement here. Shoot for whatever consistency you like - you're the boss here!

Finally add in the nutritional yeast, mix well and allow the entire mixture to warm thoroughly over low-medium heat for a few minutes. Once hot, spoon onto corn or whole wheat tortillas, top with the condiments of your choosing and ENJOY!

Store in the fridge 3-5 days and enjoy for lunch or dinner all week long. 

 

My family loves to have these with a side salad, roased veggies or some chips & guac - but they're amazing on there own as well.

Hope you love these bad boys as much as we do!

For more disease-fighting & drool-worthy 

meal ideas, check out my other plant-powered recipes here:  

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