Mexican Vegan Tacos
Scrumptious lentil tacos.
Servings 4
Calories 188kcal
Ingredients
- 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
- Salt
- Ground black pepper
- Chilli powder to taste
- 480-720 ml (2-3 cups) vegetable stock to your preference
Toppings
- shredded lettuce
- cheese
- coriander cilantro
- lime
- sour cream
- salsa
Instructions
- 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.
Notes
Mexican Lentils Tips
- You can use green lentils, but you will need to cook them a little longer.
- You need to make sure the lentils don't overcook and turn into a mushy mess.
- Feel free to add a little bit more spices to your taste.
Lentil Tacos Serving Suggestions
- Homemade Corn Tortilla.
- Cheese (vegan cheese if vegan)
- Guacamole.
- Sliced green onions
- Mango salsa
- Avocado sauce
- Radishes
- Grilled Corn
- Tomato Salsa
Weight Watchers Points - Mexican Lentils only
A serving of these Vegan Mexican Lentils contains just 1 Freestyle SmartPoint. To determine how many points are in the tacos, you will need to calculate additional points based on the toppings you use.Nutrition
Serving: 4servings | Calories: 188kcal | Carbohydrates: 30g | Protein: 10g | Fat: 3g | Sodium: 488mg | Potassium: 561mg | Fiber: 12g | Sugar: 4g | Vitamin A: 820IU | Vitamin C: 12.9mg | Calcium: 57mg | Iron: 4.5mg