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.
Heat oil in a skillet over medium heat. Add onion and sauté until caramelized.
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.
Toast the taco shells to your liking, then stuff with the lentil mixture. Sprinkle on optional toppings, and enjoy!
0 servings