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Easy Vegan Lentil Tacos

April 14, 2019 by theeverykitchen@gmail.com 1 Comment

Break out your slow cooker folks. That’s how easy I'm making this recipe for Easy Vegan Lentil Tacos. Throw all your ingredients in and, voila! | theeverykitchen.com

Break out your slow cooker folks. That’s how easy I’m making this recipe for Easy Vegan Lentil Tacos. Throw all your ingredients in and, voila! Tacs (pronounced “tahks”) – in two hours, barely any effort required.

My recipe for Easy Vegan Lentil Tacos was almost named “Hybrid Gringo-Mexican Vegan Tacos” instead. Why, you ask? Yes, you are correct. I have a taco story I’d like to tell you. Actually, less a story and more a lesson.


The boy and I ventured down to Maxwell Street Market a few weekends ago for breakfast tacos. No, these were not egg and cheese and sausage filled. It was indeed about 10 a.m., but I ate lingua (beef tongue) and nopales (cactus) tacs. I ordered in español (brushes shoulder off) and then el vendedor asked, Quieres gringo o mexicano? … Um, hi, what?

Break out your slow cooker folks. That’s how easy I'm making this recipe for Easy Vegan Lentil Tacos. Throw all your ingredients in and, voila! | theeverykitchen.com

This is what I learned: Gringo Tacos = lettuce, tomato, cheese. Mexican Tacos = onion, cilantro, lime. Somehow, I walked away feeling as if American-style tacos are inferior and I may never eat one again. (Lies. I will certainly, at some point, prepare ground beef with McCormick Taco Seasoning, stuff them into taco shells, top them with lettuce, tomato, and cheese, and serve them to my kids. Or maybe I’ll be that mom who all the other moms scoff at because her kids just loooove Easy Vegan Lentil Tacos. I hereby pray for children with refined palates.)

Break out your slow cooker folks. That’s how easy I'm making this recipe for Easy Vegan Lentil Tacos. Throw all your ingredients in and, voila! | theeverykitchen.com

Regardless, I went deep into my files to find this recipe and these pictures. I mean, I rolled the “My Documents” folder back to 2015 and sitting there were these pictures of Easy Vegan Lentil Tacos, which I wouldn’t classify as either Gringo or Mexican. Which is fitting. We’re talking about me, after all. Is anything I do “inside the box?”

Nope. These tacs – Easy Vegan Lentil Tacos – are hybrids. Missing tomato and cheese to call them American. Missing cilantro and lime to call them Mexican. If I’m honest – and I’ll let you in on a little secret here – I’m fairly sure I chose these toppings not because they were somehow more authentic, but because I thought the color would look pretty in pictures. And I was right about that. 

Break out your slow cooker folks. That’s how easy I'm making this recipe for Easy Vegan Lentil Tacos. Throw all your ingredients in and, voila! | theeverykitchen.com
Break out your slow cooker folks. That’s how easy I'm making this recipe for Easy Vegan Lentil Tacos. Throw all your ingredients in and, voila! | theeverykitchen.com
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Easy Vegan Lentil Tacos

Break out your slow cooker folks. That’s how easy I’m making this recipe for Easy Vegan Lentil Tacos. Throw all your ingredients in and, voila!

Course Main
Cuisine Mexican, Tex-Mex
Keyword crockpot, easy, gringo, healthy, lentils, mexican, plant-based, quinoa, slow-cooker, sugar free, tacos, vegan, vegetarian
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Servings 6 servings (2 tacos per serving)
Calories 465 kcal
Author Danielle Cushing

Ingredients

For taco filling

  • 1 cup lentils
  • 1 cup quinoa
  • 4 cups water
  • 4 cloves garlic minced
  • 1 large onion minced
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • Salt and black pepper to taste

For taco assembly

  • 12 6-inch corn tortillas
  • 1 cup chopped red onion
  • 3 cups shredded lettuce
  • Any other American-style or Mexican-style toppings your heart desires

Instructions

  1. Add all taco filling ingredients to your slow cooker except for salt and pepper. Cook on high about 2 hours or until lentils and quinoa are tender. Add salt and pepper to taste.

  2. Assemble tacos. I’ve used shredded lettuce and diced red onion to add color and crunch, but use any toppings you’d like. For “American style” tacos, add lettuce, tomato, and cheese. For “Mexican style” add diced onion, cilantro, and lime.

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  • Healthy Steak FajitasHealthy Steak Fajitas
  • Savory Spinach Cauliflower OatmealSavory Spinach Cauliflower Oatmeal
  • Citrus Avocado Quinoa Salad with Honey WalnutsCitrus Avocado Quinoa Salad with Honey Walnuts

Filed Under: cinco de mayo, dinner, gluten free, healthy, lunch, quick and easy, sugar free, vegan, vegetarian Tagged With: crockpot, gringo, lentils, mexican, plant-forward, quinoa, slow cooker, tacos

Previous Post: « Air Fryer Chicken in Warm Rosemary Marinade
Next Post: Healthy Steak Fajitas »

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Trackbacks

  1. Healthy Steak Fajitas | The Every Kitchen says:
    April 29, 2019 at 3:22 pm

    […] what is a fajita other than a rather large taco? There’s a tortilla. There’s a meat or a vegetarian filling. There’s a topping or two. So these, Quick, Easy, Tasty Healthy Steak Fajitas are also TACOS! To […]

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About Danielle

Danielle is a registered dietitian and the story teller behind The Every Kitchen. Three things that inspire her: Her parent's kitchen table, the way food nurtures relationships and nourishes souls, damn good chocolate chip cookies. EVERY KITCHEN has a story and Danielle shares them, one kitchen at a time. Read More…

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About Danielle

Danielle is a registered dietitian and the story teller behind The Every Kitchen. Three things that inspire her: Her parent's kitchen table, the way food nurtures relationships and nourishes souls, damn good chocolate chip cookies. EVERY KITCHEN has a story and Danielle shares them, one kitchen at a time. Read More…

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