Spiced Lentil-Walnut Tacos

Name: Spiced Lentil-Walnut Tacos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 servings
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 0.5 yellow onion (medium, diced); 2 clove garlic (minced); 1 cup walnuts (finely chopped); 1.75 cup green lentils (cooked, rinsed and drained); 1 tablespoon chili powder; 1 teaspoon smoked paprika; 1 teaspoon dried oregano; 0.25 teaspoon black pepper; 0.5 teaspoon salt; 0.25 cup vegetable broth; 10 flour tortillas (6-inch); 2 cup cheddar cheese (shredded); 1 cup lettuce (shredded); 1 cup salsa; 0.5 cup sour cream (for serving)

Hearty and flavorful vegetarian tacos with a seasoned lentil and walnut crumble, offering a delightful texture and rich taste. Served in warm tortillas with classic toppings for a satisfying meal.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 5
Cuisine: Mexican
Difficulty: Easy
Cost: $3.53/serving

Dietary

Vegetarian
Egg-Free
High-Protein
High-Fiber
Pescatarian
Low-Sugar

Ingredients

1 tablespoon olive oil
0.5 yellow onion (medium, diced)
2 clove garlic (minced)
1 cup walnuts (finely chopped)
1.75 cup green lentils (cooked, rinsed and drained)
1 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon dried oregano
0.25 teaspoon black pepper
0.5 teaspoon salt
0.25 cup vegetable broth
10 flour tortillas (6-inch)
2 cup cheddar cheese (shredded)
1 cup lettuce (shredded)
1 cup salsa
0.5 cup sour cream (for serving)

Instructions

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced yellow onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Add the finely chopped walnuts and cook for 2-3 minutes, stirring frequently, until lightly toasted.
Stir in the cooked green lentils, chili powder, smoked paprika, dried oregano, black pepper, and salt. Cook for 2-3 minutes, stirring to combine the spices and heat the lentils through.
Pour in the vegetable broth, bring to a simmer, then reduce heat to low and cook for 5 minutes, or until most of the liquid has been absorbed, creating a rich taco filling. The mixture should be crumbly but moist.
While the filling simmers, warm the flour tortillas according to package directions (microwave, oven, or skillet).
To serve, spoon the lentil-walnut filling into warm tortillas. Top with shredded cheddar cheese, shredded lettuce, salsa, and an optional dollop of sour cream.

Notes

Leftover taco filling stores well in an airtight container in the refrigerator for up to 3 days. It can be reheated and served over rice or as a topping for a salad.

Nutrition (per serving)

Calories: 485
Protein: 20.5 g
Carbohydrates: 44.8 g
Fat: 25.1 g
Fiber: 10.3 g
Sodium: 765 mg
Saturated Fat: 8.7 g
Sugar: 3.7 g
Cholesterol: 38 mg