Vegan Chipotle Lentil Rolled Tacos
These Vegan Chipotle Lentil Rolled Tacos are spicy, crispy and served with vegan jalapeño ranch! Baking and air fryer instructions are included!
Servings 12 rolled tacos
FOR THE JALAPEÑO RANCH
- ½ cup vegan mayo
- ¼ cup olive oil
- 1 jalapeño chopped, remove ribs & seeds if you're sensitive to heat
- 1 tablespoon apple cider vinegar
- ½ teaspoon onion powder
- 1 clove garlic peeled
- ¼ cup parsley roughly chopped
- 1 tablespoon dried chives
- salt if needed
FOR THE ROLLED TACOS
- Chipotle Lentil Taco Meat
- 3 tablespoon vegan cream cheese
- 12 corn tortillas
- olive oil
- lime wedges, shredded lettuce, cilantro, pickled onions* for serving
Add all of the jalapeño ranch ingredients to a food processor. Pulse until combined. Taste and add salt as needed. Set aside.
Prepare the Chipotle Lentil Taco Meat. Remove from the heat and add the vegan cream cheese. Stir until combined.
Preheat the oven to 450 degrees (see notes for air fryer instructions). Heat the tortillas in the microwave for 30-60 seconds.
Add olive oil to both sides of a tortilla. Spread some of the lentil mixture down the center and roll up. Place seam side down on a baking sheet and repeat with remaining ingredients. Place in the oven and bake for 8 minutes. Flip and cook for an additional 5 minutes.
Serve with optional toppings and jalapeño ranch.
*You can get the Pickled Onion recipe here.
**FOR AIR FRYER: Place the rolled tacos in the air fryer, seam side down. Cook at 380 degrees for 10 minutes, flipping halfway. Depending on the size of your air fryer you may need to make these in batches.
Calories: 204kcal | Carbohydrates: 22g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Sodium: 345mg | Potassium: 221mg | Fiber: 5g | Sugar: 1g | Iron: 2mg