Vegan Black Bean Lentil Tacos (Edit recipe)

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These vegan black bean lentil tacos come together in one skillet in about twenty minutes, which is why they’re in our rotation most weeks. Canned black beans and lentils simmer with caramelized onion, garlic, marinara and taco seasoning until the filling is thick and a little saucy. We pile it into sprouted corn shells with avocado mash, shredded lettuce and red cabbage, and let everyone build their own.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

20 minutes

INGREDIENTS

11

Serves: 4

Ingredients

15 oz Black Beans, 1 can, rinsed and drained
15 oz Canned Lentils, 1 can, rinsed and drained
1 Tbsp Avocado Oil
1 whole Yellow Onion, medium, chopped
3 cloves Garlic, minced
24 oz Marinara Sauce, 1 jar (we love Rao's); can use less if desired
2 Tbsp Taco Seasoning, to your liking
8 pieces Taco Shells, sprouted yellow corn
1 whole Avocado, mashed; optional topping
1 cup Shredded Lettuce, optional topping
1/2 cup Red Cabbage, shredded; optional topping

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat oil in a skillet over medium heat. Add onion and sauté until caramelized.
Add garlic, black beans, lentils, marinara sauce, and spices. Mix well, then lower heat and put a lid on the skillet. Simmer for about 10 minutes, stirring occasionally.
Toast the taco shells to your liking, then stuff with the lentil mixture. Sprinkle on optional toppings, and enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	776
Fat:	28 g
Carbohydrates:	115 g
Protein:	24 g
Cholesterol:	0 g
Sodium:	995 mg
Fiber:	22 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated per serving.