This taco recipe is a plant-based approach to that delicious taco flavor. It’s great over a taco salad or in corn tortillas with taco fixin’s. Our favorite is serving it in homemade tortillas with purple cabbage, spinach, salsa, and avocado.
When eating plants the most typical question from meat-eaters is “Where do you get your protein?!” The truth is that if we’re getting enough calories, we know that (without a shadow of doubt), we’re getting enough protein.
The amount of protein that most people consume is far more than what our bodies need, leading to unnecessary stress on our kidneys and liver. Most of the protein that people eat is also coming from animals, so it’s accompanied by a heavy dose of saturated fat and zero fiber or the many other nutrients found in plant-based protein.
Any lentils work well for this recipe – green, red, brown. The total quantity of lentils and beans can be adjusted for a larger or smaller batch.
Red Bean & Lentil Tacos
- Place lentils and water in a medium saucepan over medium heat. Bring to a boil, cover and reduce heat to low. Let simmer for 15-20 minutes or until lentils are soft.
- Cut carrot into large chunks and steam with a small amount of water for 1 minute in a small pan on the stove or in the microwave. The carrot should be slightly soft but not mushy.
- Place 1/3 of cooked lentils, soft carrot, drained beans and all spices in a food processor or blender and cream. If needed, add a small amount of water, 1-2 tablespoons at a time. Cream into a consistency similar to refried beans.
- Pour mixture back into the saucepan with the remaining lentils. Cook over medium low heat for 2-3 minutes to make sure that the mixture is evenly heated.
- Serve warm in tortillas with taco fixings, over a baked potato topped with salsa or over cooked whole grains and veggies.