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Lentil Tacos
www.theconsciousplantkitchen.comThis easy lentil taco recipe uses cauliflower lentil taco meat and vegan, gluten-free tortillas for a protein-packed vegan meal.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/lentil-taco-recipe/ or scan the QR code here ➡️
Servings: 8 tacos
Calories: 331kcal
Ingredients
- 1 batch Lentil Taco Meat Recipe
- 1 batch Vegan Gluten-free Tortillas
Toppings
- 2 ripe Avocado diced
- 1 Red Onion diced
- 1 cup Corn Kernels or diced yellow pepper
- 1 cup Coconut Yogurt
- 1 handful Fresh Cilantro
Instructions
- Prepare one batch of lentil taco meat following my recipe here.
- Cook one batch of my vegan, gluten-free tortillas with coconut flour or with almond flour. You can also buy your favorite vegan tortillas from the store for a quick dinner.
- Warm the tortillas on a skillet for 1 minute on each side, or until warm and puffy.
- Fill each taco with about 1/4 to 1/3 cup of warm lentil taco meat and top with some of the fresh topping recommended above: diced avocado, diced red onion, corn kernels, a dollop of fresh coconut yogurt, and cilantro.
- For spicy tacos, add some hot salsa sauce or drops of hot sauce.
Nutrition
Serving: 1taco | Calories: 331kcal | Carbohydrates: 49g | Protein: 8g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 699mg | Potassium: 507mg | Fiber: 7g | Sugar: 8g | Vitamin A: 350IU | Vitamin B12: 1µg | Vitamin C: 21mg | Vitamin D: 1µg | Calcium: 283mg | Iron: 4mg | Magnesium: 32mg | Phosphorus: 103mg | Zinc: 1mg