Vegan Crunch Tacos
From 2kids2catsandadog 14 years ago
- 10 min prep, 25 min to make
- Serves 3-4
Kids love this one. Lentils, when mixed with taco spices are just as tasty a filling for crunchy tacos as beef, plus there's more iron and less fat. I put cheddar cheese on the kids' and my husbands', but I put cheddar flavored soy cheese on mine and I really can't tell the difference.
Ingredients
- 1pound bag of lentils shopping list
- 1packet taco seasoning mix, or mix your own with 2 tsp onion flakes/powder, 2 tsp garlic minced or powder, 1Tbsp cumin, 1Tbsp chili powder and salt and pepper to taste, 2Tbsp water, 1/2 tsp tom paste shopping list
- 12 pack of crunchy taco shells shopping list
- 4 oz of cheddar or soy cheese shopping list
- lettuce shopping list
- tomato shopping list
- salsa/ sour cream shopping list
How to make it
- cook lentils according to package (I usually cook half the bag for tacos, it will yeild about the same amount as 1 pound of ground beef. If you cook the whole thing, doulbe the amount of taco seasoning used.)
- while lentils cook, chop lettuce, tomato, and grate cheese
- drain lentils and season with taco packet (follow directions given for beef)
- or taco spices
- warm taco shells and serve with condiments
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