Description
These tacos are filling, hearty, and delicious! They are perfect for a any night of the week!
Ingredients
Units
Scale
- LENTILS
- 1 cup uncooked green or brown lentils
- 3 cups vegetable broth (or sub water)
- 1/2 cup uncooked quinoa
- 3 tablespoons gluten free taco seasoning*
- 1 15 ounce can diced fire roasted tomatoes + 1/2 can leftover tomatoes from sauce (ingredients below)
- salt to taste
- MUSHROOMS
- 3 to 4 tablespoons butter (use vegan to keep vegan/dairy free)
- 10 (or more) portobello mushrooms, cut into wide strips
- salt to taste
- CREAMY CHIPOTLE SAUCE
- 1/2 cup canned diced fire roasted tomatoes (reserve the remainder of the can for the lentils)
- 1/4 cup raw cashews, soaked for 8 hours (or 1 hour in very hot water)
- 1 small chipotle chili in adobo sauce**
- Juice of 1 lime
- 1 1/4 teaspoons smoked paprika
- 1/2 teaspoon cumin
- 2 garlic cloves
- 1 to 2 teaspoons agave nectar or maple syrup
- salt to taste
- FOR SERVING
- 16 soft or hard tortilla shells
- Lime wedges
- Cilantro Leaves
Instructions
- LENTILS
- To a medium sized sauce pot with a lid add the lentils and vegetable broth, stir to combine. Cover and bring to a boil, reduce to a simmer and simmer for 10 minutes. Stir in quinoa and simmer for another 15 minutes, or until the lentils and quinoa are tender and most of the liquid has evaporated. Remove the lid and keep the heat on low. Stir in the taco seasoning, and the can of fire roasted tomatoes plus the 1/2 can of fire roasted tomatoes left over from the sauce. Allow to simmer until the tomato liquid has reduced and the taco seasoning has thickened. Salt to taste. Remove from the heat and cover to keep worm.
- MUSHROOMS
- While the lentils are cooking begin cooking the mushrooms. Heat a large skillet over medium high heat. Add the butter and allow it to melt. Add the mushrooms, working in batches, if needed, so you don’t overcrowd the pan. Saute for 10 minutes, stirring occasionally. The mushrooms should be nice and browned and tender. salt to taste.
- CREAMY CHIPOTLE SAUCE
- Drain the cashews. Add all of the ingredients except the salt and agave nectar to a blender. Blend on high for about 1 minute, or until completely smooth. Add salt to taste and the agave nectar to taste. Transfer to a serving dish.
- ASSEMBLY
- Heat the desired amount of tortilla shells according to package directions. If using soft shell and have a gas stove I like to heat them directly on the burner, on a low heat until they are warm and just slightly charred, about 30 second to 1 minute per side.
- To assemble a taco place about 2 to 3 tablespoons of the lentil mixture in the taco followed by 1 to 2 mushroom slices, drizzle with the sauce. Top with a few cilantro leaves and a squeeze of lime wedge, if desired. Eat immediately.
- I suggest serving all the ingredients in their own dishes and allowing guests to assemble each taco just before they eat it!
- Store leftovers in separate air tight containers for up to 5 days. If you have leftover lentil “meat” you can freeze for up to 6 months.
Notes
*I love making my own taco seasoning. I make thisrecipe from Gimme Some Oven. To keep it gluten free I use all purpose gluten free flour, or corn starch instead of regular flour. I like to keep this on hand already mixed up in a jar.
**I would rate this sauce to have a mild spice. All peppers vary in spiciness I would add a half of a pepper or a small one to start with then add more depending on desired spiciness. You can always serve with hot sauce on the side for anyone who likes it extra spicy.
Cook time does not include time needed to soak the cashews.
Recipe inspired by Pinch of Yum’s Quick and Easy Lentil Quesadillas
