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
Optional oil: This is a Forks Flex Recipe, which means it includes a small amount of optional oil. If you include the oil, you'll add approximately 60 calories, 7 g total fat, and 2 g saturated fat per serving.
Stupid-simple version: To make these in 15 minutes or less, use precooked brown lentils instead of cooking them yourself. In Step 1, sauté the onion and bell pepper in 2 tablespoons of water, adding more as needed to prevent sticking. (If using oil, sauté in 1 tablespoon of olive oil instead of water.) 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.
By Forks Meal Planner ,
Ingredients
- 1 tablespoon extra-virgin olive oil (optional, learn more)
- 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
- For oil-free: In a medium saucepan combine lentils, onion, bell pepper, taco seasoning, and 1¾ cups water. Bring to boiling; reduce heat. (If using oil: In a medium saucepan heat oil over medium, then add lentils, onion, bell pepper, and taco seasoning. Cook 5 minutes or until onion is softened, stirring occasionally. Add 1¾ cups water and 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.
I was surprised how good it tasted. I will definitely make again. I just started 5 weeks ago plant based and this will be something I make again. This recipe my kids might even like since it tastes like taco meat.
OMG these are so good. I picked up fresh blueberries and corn today at a farm stand and tried these tacos. I couldn’t believe how wonderful they are. Love, love, love them.