Vegan Black Bean Lentil Tacos

 1 (15 oz) can black beans, rinsed and drained
 1 (15 oz) can lentils, rinsed and drained
 1 tbsp avocado oil
 1 medium onion, chopped
 3 cloves garlic, minced
 1 (24 oz) jar marinara sauce (we love Rao's) - can use less if desired
 Taco seasoning (to your liking)
 Optional toppings: avocado mash, shredded lettuce, red cabbage
 Sprouted yellow corn taco shells

1

Heat oil in a skillet over medium heat. Add onion and sauté until caramelized.

2

Add garlic, black beans, lentils, marinara sauce, and spices. Mix well, then lower heat and put a lid on the skillet. Simmer for about 10 minutes, stirring occasionally.

3

Toast the taco shells to your liking, then stuff with the lentil mixture. Sprinkle on optional toppings, and enjoy!

Ingredients

 1 (15 oz) can black beans, rinsed and drained
 1 (15 oz) can lentils, rinsed and drained
 1 tbsp avocado oil
 1 medium onion, chopped
 3 cloves garlic, minced
 1 (24 oz) jar marinara sauce (we love Rao's) - can use less if desired
 Taco seasoning (to your liking)
 Optional toppings: avocado mash, shredded lettuce, red cabbage
 Sprouted yellow corn taco shells

Directions

1

Heat oil in a skillet over medium heat. Add onion and sauté until caramelized.

2

Add garlic, black beans, lentils, marinara sauce, and spices. Mix well, then lower heat and put a lid on the skillet. Simmer for about 10 minutes, stirring occasionally.

3

Toast the taco shells to your liking, then stuff with the lentil mixture. Sprinkle on optional toppings, and enjoy!

Vegan Black Bean Lentil Tacos

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