Vegan Crispy Tacos
Savor the bold and vibrant flavors of these Vegan Crispy Tacos, a plant-based take on a classic favorite! Packed with protein-rich brown lentils simmered in savory vegetable broth and seasoned with an irresistible blend of cumin, paprika, chili powder, and coriander, these tacos are bursting with satisfying spice in every bite. The crispy corn tortillas provide the perfect crunchy vessel for the hearty lentil filling, while fresh toppings like creamy avocado, juicy cherry tomatoes, fragrant cilantro, and a zingy squeeze of lime bring a refreshing contrast. With simple ingredients and only 55 minutes from start to finish, this recipe is ideal for a quick, wholesome weeknight dinner or a fun taco night with friends. Perfect for vegans and taco lovers alike, these tacos promise flavor, texture, and a delightful culinary experience.
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Recipe Information
Ingredients
- 8 Corn tortillas
- 2 tablespoons Olive oil
- 1 cup Brown lentils
- 2 cups Vegetable broth
- 1 Onion
- 3 Garlic cloves
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Chili powder
- 0.5 teaspoon Ground coriander
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 Avocado
- 1 cup Cherry tomatoes
- 1 Lime
- 0.25 cup Fresh cilantro
Instructions
Rinse the brown lentils and place them in a medium saucepan with the vegetable broth. Bring to a boil, reduce heat to a simmer, and cook for 25-30 minutes until tender. Drain any excess liquid and set aside.
While the lentils are cooking, finely chop the onion and mince the garlic. Set aside.
Halve the cherry tomatoes, dice the avocados, and chop the cilantro. Cut the lime into wedges. Set the toppings aside for serving.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
Add minced garlic to the skillet and cook for another minute until fragrant.
Stir in the cumin, paprika, chili powder, ground coriander, salt, and black pepper. Cook for another minute to toast the spices.
Add the cooked lentils to the skillet and stir well to combine with the onion and spice mixture. Cook for an additional 5 minutes, allowing the flavors to meld.
In a separate pan, heat the remaining tablespoon of olive oil over medium-high heat.
Carefully add corn tortillas one at a time to the pan, cooking for about 1-2 minutes on each side until they are crispy and lightly browned. Use tongs to handle them, if necessary.
Remove the crispy tortillas and let them drain on a paper towel-lined plate.
To assemble the tacos, place a generous scoop of the lentil mixture in each crispy tortilla. Top with avocado, cherry tomatoes, fresh cilantro, and a squeeze of lime.
Serve the vegan crispy tacos immediately, garnished with additional lime wedges if desired.
Nutrition Facts
Calories |
2138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.8 g | 115% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 9.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2472 mg | 107% | |
| Total Carbohydrate | 297.1 g | 108% | |
| Dietary Fiber | 74.8 g | 267% | |
| Total Sugars | 26.0 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 462 mg | 36% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 4357 mg | 93% | |
*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.
