It’s Taco Tuesday! What do Vegetarians eat? What do Vegans eat? On Taco Tuesday? Vegan and Vegetarian Tacos! Tucson Spicy Lentil Tacos brought to us by Rip Esselstyn from Forks Over Knives will be our tacos this Tuesday.
- 1 Cup Uncooked Lentils- rinsed and drained
- 2 Large Onions- diced (about 2 cups)
- 2 Tbsp Garlic- Minced
- 1/2 Jalapeno- Diced
- 1 1.25 Ounce Package Taco Seasoning (I recommend McCormick Organic)
- 2 Cups Vegetable Stock
- 10 6″ Corn Tortillas
- 3 Tbsp Olive Oil
- Whatever Toppings you would prefer- tomatoes, lettuce, guacamole, peeled and shredded jicama, salsa, olives, sour cream, cheese, or Tofutti Better Than Sour Cream and Daiya Vegan Cheese Shreds
Preheat oven to 350 Degrees F
Bring the lentils and 2 & 1/2 cups of water to a boil in a saucepan over high heat. Reduce the heat to low, cover and simmer until lentils soften, around 20 minutes.
Once lentils are done, heat olive oil in large saute’ pan over medium heat. Then add and saute’ the onions, garlic and jalapeno. Stir frequently until the onions start to turn brown and translucent. About 8 minutes. Be careful not to let vegetables stick to pan. Add the cooked lentils and taco seasoning to the pan. Mix well and add the vegetable stock. Bring to a boil. Reduce the heat to low, cover and simmer for 5-7 minutes. While that is simmering, Drape each corn tortilla over two bars of a vertical oven rack so that the tortilla’s two opposing sides hang down, evenly, facing each other. Cook the tortillas until crisp 5-7 minutes. Remove the tortillas from the rack and admire your new taco shells. Spoon lentil mixture into the taco shells. Top with tomatoes, lettuce, guacamole, jicama, salsa, Tofutti Better than Sour Cream, olives, Daiya Vegan Cheese Shreds.
If you prefer you can use romaine lettuce leaves as a wrap instead of the taco shells.
Happy Taco Tuesday everyone! Please try the recipe and leave a comment or share your favorite Taco Tuesday recipe with me. I’ll write again soon, until then, be kind to one another.