I made these for some ladies last week and they all wanted the recipe so I guess everyone else loves them as much as we do. We don’t always keep tortillas on hand anymore so we normally eat this on nachos or in a lettuce wrap. I assure you these are great in stuffed burritos too.
It’s easy to throw these together with ingredients that are already cooked. When I make a big batch of quinoa and lentils, I’ll make these when I don’t have a lot of time to cook.
Try using this taco filling on baked potatoes too.
This recipe can be kept warm in the oven or a crockpot until ready to eat. Try Quinoa-Lentil Tacos with Faux Cheese Sauce, Unfried Beans, and Mexican Rice. This recipe is pretty mild since I serve it to company and kids often but I love to spice it up!
If your family is not following a plant-based diet this recipe could be added to your traditional tacos to make them healthier, more filling, and more frugal.
This recipe will make about 4 cups of taco “meat” and you can use about 1/4 cup per taco for a total of 16 tacos give or take a few and about half as many burritos.
This healthy, plant-based taco recipe is both filling and delicious. Choose your favorite ingredients or make it a Taco Bar so everyone can make it their way.
- 2 c cooked quinoa
- 2 c cooked brown lentils
- 1½ tsp garlic powder
- 1½ tsp onion powder
- 1½ tsp chili powder
- 1 tsp cumin
- 4 oz tomato sauce
- salt and pepper to taste
- crushed red pepper (optional more spice)
- add your favorite taco fixings like lettuce, tomatoes, salsa and tortillas
- If quinoa and lentils are cold heat in microwave or on stove until warm.
- Mix the lentils, quinoa, seasonings and tomato sauce together in a large mixing bowl.
- Assemble your tacos with your favorite ingredients.