Crispy Lentil & Mushroom Tacos
These Crispy Lentil & Mushroom Tacos are filled with a veggie combo, baked until crispy and served with a chunky guac and chipotle mayo.
Ingredients
FOR THE TACOS
- 2 tablespoons oil plus more for the taco shells
- 1/2 red onion diced
- 4 ounces mushrooms finely chopped
- 1 cup cooked lentils
- 1 packet taco seasoning
- 8 corn tortillas
- romaine, cilantro, lime wedges for serving
FOR THE GUAC
FOR THE CHIPOTLE MAYO
- 3 tablespoons vegan mayo
- 1-3 teaspoons chipotle pepper in adobo chopped
- 1/2 lime juiced
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Heat the oil in a skillet and add the onion & mushrooms. Cook down for 5 minutes, or until the mushrooms are slightly crispy. Add the lentils, taco seasoning and a splash of water. Cook down for a couple more minutes, or until the water is absorbed and everything is combined. Remove from the heat.
- Heat the tortillas*. Brush some oil on a tortilla and add a couple tablespoons of filling. Gently fold in half and place on the baking sheet. Repeat with the remaining tortillas. Place in the oven and bake for 10 minutes. Flip and cook another 5 minutes.
- While the tacos are cooking, prepare the sauces. Combine the guac ingredients in a bowl and toss to combine. Taste and adjust seasonings as needed. Combine the chipotle mayo ingredients in a bowl and stir to combine.
- To serve, stuff the tacos with shredded lettuce, guac and chipotle mayo. Serve with lots of cilantro and lime wedges on the side.
Video
Notes
*I like to wrap the tortillas in a damp paper towel and place them in the microwave for 30-60 seconds.
Nutrition
Calories: 218kcal | Carbohydrates: 23g | Protein: 4g | Fat: 13g