Vegetarian Taco Mince
Transform your taco nights with this flavorful and hearty Vegetarian Taco Mince, a plant-based twist on a classic favorite. Bursting with tex-mex spices like cumin, smoked paprika, and chili powder, this protein-packed recipe features tender brown lentils, vibrant red bell peppers, and sweet pops of corn for a satisfying bite. It’s quick and easy to prepare, coming together in just 35 minutes, making it perfect for weeknight dinners. The addition of soy sauce and tomato paste ensures a rich, umami-packed depth of flavor, while fresh cilantro adds a bright finishing touch. Serve it in crispy taco shells, soft tortillas, or as a filling for burritos or rice bowls. Completely vegan, gluten-free-friendly, and absolutely irresistible, this vegetarian taco mince is sure to be a hit with the whole family!
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Recipe Information
Ingredients
- 1 cup cooked brown lentils
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, finely diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 0.5 teaspoon ground coriander
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 2 tablespoons tomato paste
- 0.25 cup water or vegetable stock
- 0.5 cup frozen corn kernels
- 2 tablespoons cilantro, chopped (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and diced red bell pepper. Cook for another 5 minutes, stirring occasionally, until the vegetables start to soften.
Sprinkle the ground cumin, smoked paprika, chili powder, and ground coriander over the vegetables. Stir well to coat them in the spices and let cook for 1 minute to toast the spices.
Add the cooked brown lentils to the skillet and stir to combine with the vegetables and spices.
Stir in the soy sauce (or tamari), tomato paste, and water or vegetable stock. Cook for 3-4 minutes, allowing the flavors to meld and the mixture to thicken slightly.
Add the frozen corn kernels and cook for an additional 2-3 minutes until the corn is heated through.
Season the taco mince with salt and black pepper to taste. Adjust seasonings if necessary.
If using, stir in the chopped cilantro just before serving.
Serve the vegetarian taco mince in taco shells, over rice, or in your favorite tortilla wraps. Enjoy!
Nutrition Facts
Calories |
744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2498 mg | 109% | |
| Total Carbohydrate | 94.8 g | 34% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 25.9 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 142 mg | 11% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2135 mg | 45% | |
*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.
