When I was a kid I hated taco night. I didn’t enjoy spices at all and always found tacos too spicy. My enjoyment of spice has come a long way since then and I’ve started to enjoy cuisines that I previously brushed off. Mexican is one of those cuisines. And what better way to celebrate Mexican food than with one of these:
Black Bean and Lentil Tacos
Spiced black bean and lentil taco “meat” topped with a creamy guacamole and crunchy lettuce. For a special treat add shredded non-dairy cheese!
- 1 cup black beans, cooked and still warm/hot
- 1 cup brown lentils, cooked and still warm/hot
- 2 tbsp tomato paste
- 1 tbsp onion powder
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp oregano
- optional- 3-5 drops liquid smoke
- 1/2 avocado
- 1/2 tbsp fresh lime juice
- 1/4 cup silken tofu
- 1/4 cup vegetable broth
- 1/2 tsp hot sauce
- 1 tsp flax oil
- 1 clove garlic
- 1/4 tsp sea salt
- First prepare the taco “meat” by mashing 1/2 cup each of lentils and black beans with a potato masher.
- Stir in the remaining lentils and black beans, as well as the tomato paste.
- Stir in spices and liquid smoke, if using, and set aside.
- Next prepare the guacamole by adding all the ingredients to a blender or food processor (I used my Magic Bullet) and blend until smooth. Set aside.
- Chop toppings of choice (lettuce, tomatoes, onions, etc).
- Using gluten-free corn tortillas or taco shells, assemble tacos and enjoy!
Calories: 175, Fat: 5.1 g (0.7 g saturated), Carbohydrates: 24 g, Fiber: 9.6 g, Sugar: 1.3 g, Protein: 10.1 g
Nutritional information is based off of a serving size of 1/4 of taco “meat” and 1/4 of guacamole. Extra toppings and taco shell not included. Nutritional information was calculated using this.