Vegan Chipotle Tacos
Elevate your taco night with these smoky, spicy Vegan Chipotle Tacos, a plant-based delight that’s as flavorful as it is wholesome. The hearty filling combines protein-rich brown lentils and black beans, complemented by finely chopped walnuts for a satisfying texture. Infused with bold chipotle peppers in adobo sauce, smoky paprika, and a splash of lime, every bite bursts with fiery, tangy goodness. These easy-to-make tacos are served on warm corn tortillas and topped with creamy avocado, crunchy red cabbage, and fresh cilantro for a colorful finish. Perfect for a quick dinner or a vibrant party dish, this recipe is ready in under an hour and caters to both vegans and spice enthusiasts alike!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 1 cup Brown lentils
- 3 cups Water
- 1 cup Walnuts
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 2 tablespoons Chipotle peppers in adobo sauce, chopped
- 1 tablespoon Tomato paste
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 1 cup Black beans, drained and rinsed
- 2 tablespoons Lime juice
- 8 Corn tortillas
- 1 Avocado, sliced
- 0.5 cup Fresh cilantro, chopped
- 1 cup Red cabbage, shredded
Instructions
Rinse the lentils under cold water. In a medium saucepan, combine the lentils and 3 cups of water. Bring to a boil, reduce heat, and simmer for 20 minutes or until tender. Drain any excess water and set aside.
While the lentils are cooking, place the walnuts in a food processor and pulse until they are finely chopped but not into a paste. Transfer to a large bowl.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for about 5 minutes, until soft.
Add the minced garlic, chopped chipotle peppers, and tomato paste to the skillet. Stir and cook for 2 minutes until fragrant.
Stir in the cooked lentils, ground cumin, smoked paprika, and salt. Cook for an additional 5 minutes, stirring occasionally to combine the flavors.
Add the black beans to the lentil mixture and cook for another 2 minutes to heat through.
Remove from heat and stir in the lime juice.
Warm the corn tortillas in a separate dry skillet over medium heat for about 1 minute on each side, until pliable.
To assemble the tacos, spoon the chipotle lentil filling into each tortilla, then top with sliced avocado, chopped cilantro, and shredded red cabbage.
Serve immediately and enjoy the spicy, smoky flavors of these vegan tacos!
Nutrition Facts
Calories |
628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 3.7 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 584 mg | 25% | |
| Total Carbohydrate | 77.9 g | 28% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 6.4 g | ||
| Protein | 19.2 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 189 mg | 15% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 898 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
