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These vegan black bean lentil tacos come together in one skillet in about twenty minutes, which is why they’re in our rotation most weeks. Canned black beans and lentils simmer with caramelized onion, garlic, marinara and taco seasoning until the filling is thick and a little saucy. We pile it into sprouted corn shells with avocado mash, shredded lettuce and red cabbage, and let everyone build their own.
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
1Heat oil in a skillet over medium heat. Add onion and sauté until caramelized.
2Add 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.
3Toast 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
1Heat oil in a skillet over medium heat. Add onion and sauté until caramelized.
2Add 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.
3Toast 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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