Spicy Lentil & Mushroom Tacos

A delightful twist on traditional tacos, Spicy Lentil & Mushroom Tacos offer a unique blend of earthy mushrooms and protein-rich lentils, perfect for a plant-based meal. These tacos are packed with flavor, making them ideal for both casual dinners and special occasions.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

1 cup lentils

2 cups water

1 tablespoon olive oil

1 onion, diced

2 cloves garlic, minced

1 cup mushrooms, chopped

1 teaspoon smoked paprika

1 teaspoon cumin

1/2 teaspoon chili powder

1/4 teaspoon cayenne pepper

1 tablespoon soy sauce

8 corn tortillas

1 cup shredded lettuce

1 avocado, sliced

1/2 cup cherry tomatoes, halved

1/4 cup cilantro, chopped

1 lime, cut into wedges

Instructions

1. Rinse the lentils under cold water.

2. In a medium saucepan, combine the lentils and water. Bring to a boil, then reduce heat and simmer for 20 minutes or until lentils are tender.

3. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until onion is translucent.

4. Add mushrooms to the skillet, cook until they release their moisture and begin to brown.

5. Stir in smoked paprika, cumin, chili powder, and cayenne pepper. Cook for another minute.

6. Add cooked lentils and soy sauce to the skillet, mix well and cook for 5 minutes, allowing flavors to meld.

7. Warm corn tortillas in a dry skillet or microwave.

8. Assemble tacos by adding lentil and mushroom mixture to each tortilla, topped with lettuce, avocado, cherry tomatoes, and cilantro.

9. Serve with lime wedges on the side.

Storage

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

Reheating

Reheat filling in a skillet over medium heat until warmed through, or microwave on medium power for 1-2 minutes.

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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.