- Prep-time: / Ready In:
- Makes 6 tacos
- Serving size: 3 tacos
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Earthy brown lentils, bell pepper, and onion form the hearty base of these quick and delicious tacos, with taco seasoning delivering big flavor in a convenient package. What truly sets these tacos apart is the blueberry corn salsa: a juicy, sweet-tart blend of fresh blueberries, tender corn, zesty lime, and just a hint of jalapeño heat. Finished with silky avocado slices, these delectable plant-based tacos strike the perfect balance of sweet, spicy, tangy, and utterly satisfying. Note: This recipe uses dried lentils; for a simpler version, use precooked lentils (see tip below).
Tips
Stupid-simple version: To make these in 15 minutes or less, use precooked brown lentils instead of cooking them yourself. In Step 1, saute the onion and bell pepper in 2 tablespoons of water, adding more as needed to prevent sticking. Add taco seasoning and pre-cooked lentils, and cook for an additional couple of minutes. Continue with Step 2.
Wear gloves: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.
Gluten-free version: To make these gluten-free, use a gluten-free taco seasoning.
For more inspiration, check out these tasty ideas:
- Mango and Black Bean Tacos
- Lentil Taco Salad in Crispy Tortilla Bowls
- 20-Minute Black Bean Tacos
- Or check out our full roundup of taco recipes.
Ingredients
- ⅔ cup dry brown lentils, rinsed and drained
- ½ cup chopped yellow onion
- ½ cup green bell pepper
- 2 tablespoons taco seasoning
- Sea salt and freshly ground black pepper, to taste
- ½ cup fresh corn kernels (from 1 ear of corn) (or thawed frozen)
- ½ cup fresh blueberries, coarsely chopped
- ¼ cup chopped fresh cilantro
- 1 fresh jalapeño chile, seeded and chopped (see tip, recipe intro)
- 2 scallions, white and green parts thinly sliced
- 2 tablespoons lime juice
- 6 corn tortillas
- ½ of an avocado, peeled and sliced
Instructions
- In a medium saucepan combine lentils, onion, bell pepper, taco seasoning, and 1¾ cups water. Bring to boiling; reduce heat. Cover and simmer 25 minutes or until lentils are tender. Season with salt and black pepper.
- For blueberry corn salsa, in a medium bowl stir together the next six ingredients (through lime juice).
- In a skillet heat tortillas over medium 20 seconds per side or until warm and pliable. Using a slotted spoon, fill tortillas with lentil mixture. Top with blueberry corn salsa and sliced avocado.
Per serving (3 tacos): 575 calories, 102 g carbohydrates, 24 g protein, 11 g total fat, 2 g saturated fat, 0 g cholesterol, 794 mg sodium, 19 g fiber, 12 g sugar
Note: Nutritional information is provided as an estimate only.
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