When you need a meatless option, that’s filling enough for a meat lvoer, this taco recipe does the trick. Packed with protein-rich lentils the heartiness of the nuts and mushrooms offer added texture that is pleasing to everyone, meat eaters and vegetarians alike.
Total time: 30 Minutes
Servings: 20 tacos
1 Tbsp (15 mL) canola oil
1 lb (500 g) finely chopped walnuts
1 lb (500 g) mushrooms, roasted, minced
1 lb (500 g) whole red lentils, cooked
1 Tbsp (15 mL) chili powder
1 tsp (5 mL) cumin
1 tsp (5 mL) garlic powder
½ tsp (2 mL) smoked paprika
½ tsp (2 mL) dried oregano
½ tsp (2 mL) onion powder
1 Tbsp (15 mL) harissa
2 cups (500 mL) red onion, small dice
2 cups (500 mL) tomato, small dice
20 corn tortillas, lightly warmed
5 cups (1.25 L) shredded lettuce
20 oz avocado puree
- In a large sauté pan add oil, walnuts, mushrooms, and lentils and begin to brown and warm through. Add chili powder, cumin, garlic powder, smoked paprika, dried oregano, onion powder, and harissa and mix well. When the walnuts and lentils become aromatic, approximately 2-3 minutes, set aside.
- Mix onion and tomato in a small bowl and set aside.
- To serve, add 2.5 oz (70 mL) lentil mix to a warmed tortilla, add ¼ cup (60 mL) shredded lettuce, 2 Tbsp (30 mL) onion and tomato mix, and dress with 1 oz (28 mL) avocado.