Crispy Baked Chipotle Mushroom Lentil Tacos
These crispy baked mushroom lentil tacos are the perfect vegan dinner recipe.
Ingredients
filling
- ½ onion - finely chopped
- 2 garlic cloves - minced
- 1 medium bell pepper - finely chopped
- 2 cups finely chopped mushrooms
- 1 tablespoon soy sauce
- ½ teaspoon cumin
- ½ teaspoon chipotle powder
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ cup finely chopped cilantro sub or omit if you don't like cilantro
- ½ cup salsa
- 1 heaping cup cooked lentils brown, black or green lentils work
Other ingredients
- 6-7 taco shells
- ~½ cup shredded cheddar cheese optional, can use vegan
Instructions
- Preheat oven to 425 degrees.
- Heat oil in a skillet over medium heat. Add onions and cook for 5 minutes. Add garlic and remaining ingredients except for salsa and lentils. Cook for 5 more minutes, stirring occasionally and adding more oil or soy sauce if the pan gets dry. Add salsa and lentils and cook for an additional 5 minutes or until everything is cooked through.
- Warm tortillas until they are softened. I microwaved mine 3 at a time for 30-45 seconds. Fill each shell with 2-3 tablespoons filling, top with cheese and fold on a lined sheet pan. Flip the tacos over so the filling side is facing down, this is crucial to keeping the tacos from opening while cooking.
- Bake tacos for 15-20 minutes, flipping once halfway through. Let cool and serve with desired sides. I went with yogurt and salsa.
Notes
This makes 5-7 tacos (depending on the size of your shell) and 2-3 servings.
Nutrition
Calories: 257kcalCarbohydrates: 42gProtein: 12gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.05gSodium: 717mgPotassium: 837mgFiber: 10gSugar: 6gVitamin A: 916IUVitamin C: 37mgCalcium: 84mgIron: 4mg
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