Lentil and Walnut Tacos

Deliciously savory Lentil and Walnut Tacos are a plant-based alternative to traditional beef tacos. With a perfect blend of spices, they offer a rich, meaty flavor and a satisfying crunch, perfect for any meal.

Prep time: 15 minutes
Cook time: 10 minutes
Serves: 4

Ingredients

1 cup cooked brown lentils

1 cup walnuts, finely chopped

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon dried oregano

Salt and pepper to taste

8 small taco shells

1 cup shredded lettuce

1/2 cup diced tomatoes

1/2 cup shredded vegan cheese

1/4 cup chopped fresh cilantro

Lime wedges for serving

Instructions

1. Heat olive oil in a large skillet over medium heat.

2. Add the diced onion and cook until translucent, about 5 minutes.

3. Stir in the garlic and cook for another minute until fragrant.

4. Add the cooked lentils and chopped walnuts to the skillet, mixing well.

5. Stir in the chili powder, cumin, smoked paprika, oregano, salt, and pepper.

6. Cook the mixture for 5-7 minutes, stirring occasionally, until everything is well combined and heated through.

7. Warm the taco shells according to package instructions.

8. Fill each shell with the lentil and walnut mixture.

9. Top with shredded lettuce, diced tomatoes, vegan cheese, and cilantro.

10. Serve with lime wedges on the side.

Storage

Store leftover taco filling in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat the taco filling in a skillet over medium heat until warmed through, or microwave in a microwave-safe container for 1-2 minutes, stirring halfway.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.