Staircases in grand houses make a pretty entertaining few hours for young children, don’t they?
All that running up and down them, trying to slide down head first, poking heads through railings, pulling funny faces at rather serious ancestors and shouting ‘mama yook me’ from the top of the stairs as they try to climb a rather expensive and antique looking piano. Luckily there are some very understanding people out there. And our rather fab fun day out was topped up with some easy peasy Mexican Vegan Tacos (or Lentil Tacos as Freddy calls them) when we got back home – bliss.
I love, love, love, love, love lentils and beans.
Ok, incase you did not get that I seriously loooooooooooooove lentils and beans.
Which might explain the five kilos and ten tins of beans, and the 10 kilos of different types of lentils I have in my pantry.
So we eat them a lot – in bean cakes and in black-eyed bean stews, in slow cooker lentil curries and lasagnas. In pretty much everything. But this is our first ever taco recipe. Vegetarian tacos rock.
When I first suggested making lentil tacos to my (meat loving) OH, his exact response was – can’t we just have real tacos instead, with meat, not lentil tacos?
He hesitantly agreed to give it a go after my rather indignant ‘incase you do not realise I have been cooking for you for 10 years and you can pretty much tell that if it turns out crap then I will bin it’. Even mini chef threw in a daddy are you crazy look on my behalf.
He loooooooooved it. Which I really got after his third taco – and him gulping down the two leftover tacos the next day. Thank you Mexican cuisine. Instant Pot Arroz con Leche is next on my list and I know he will love that one. Oh and of course Instant Pot Mexican rice.
How to Make Vegan Tacos / Lentil Tacos
Seriously guys, Mexican Vegan Tacos are sooooo easy to make. Here is what you do:
Step 1. Saute the onion and garlic.
Step 2. Then add all the remaining ingredients, bring to the boil and reduce to simmer until lentils are tender.
Step 3. Keep an eye on the liquid and add some more stock if necessary.
Step 4. Adjust seasoning and remove from heat.
Step 5. Serve lentils with the tacos and a variety of toppings.
More Taco Recipes
Lentils are a fab source of vegetarian or vegan protein. Each 100g cooked serving of lentils contains 9g protein, a moderate amount of carbs (20g) and almost no fat. Combined with their hearty flavour, their nutrition profile makes lentils the perfect meat alternative in tacos.
Love Mexican Lentil Tacos? Try These Lentil Recipes
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Mexican Vegan Tacos
- 2 tsp vegetable oil
- 1 onion finely chopped
- 2 garlic cloves minced
- 150 g (1 cup) dried lentils rinsed ( I used brown lentils)
- 2 large tomatoes finely chopped
- 2 tsp ground cumin
- 3/4 tsp smoked parika
- 1/2 tsp dried mixed herbs
- Ground black pepper
- Chilli powder to taste
- 480-720 ml (2-3 cups) vegetable stock to your preference
- shredded lettuce
- coriander cilantro
- sour cream
- Heat the oil in a large enough pot and soften the onion and garlic for about 5 mins.
- Then add in all the remaining ingredients and mix well, bring to the boil and reduce to simmer until lentils are tender.
- Keep an eye on the liquid and add some more stock if necessary.
- Adjust seasoning and remove from heat.
- Serve lentils with the tacos and a variety of toppings.