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!
CategoryChild-Friendly, Dairy-free/Soy-free, Dietary Lifestyle, Entrées, Vegan, Vegetarian
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!