Guys. We are just going to get right to the deliciousness today. The deliciousness that is these tacos. I’ve been wanting to make vegan tacos for a while now, and I finally got around to it. The verdict? AMAZING. We can thank the wonderful filling for that. It almost didn’t make it to the actual tacos it was so gooood…
The thing I love about tacos is they are so versatile. No rules! Living life on the EDGE. YEAH. You can top them with whatever you like! There are so many options it’s overwhelming.
Make ’em. You’ll love ’em.
P.S. A vegan taco party, complete with a gigantic table with all the toppings anyone could ever desire. This needs to happen.
VEGAN LENTIL + SWEET POTATO TACOS
- 1 TB olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 1/2 tsp cumin
- 1 tsp paprika
- 1/2 tsp black pepper
- 1 1/2 tsp salt
- 1 sweet potato, peeled and cut into small cubes
- 1 can cooked lentils, drained and rinsed
- Corn Tortillas
Put sweet-potato cubes in a small pot, and cover with water. Bring to a boil, and cook until tender. (8-10 minutes)
While sweet potatoes are cooking, heat olive oil in a non-stick skillet over medium heat. Add in onion and garlic and saute until soft, translucent and golden.
Stir in cumin, paprika, pepper and salt and cook, stirring, for 2 minutes.
When potatoes are cooked, drain and add them to the onion mixture. Using a spoon or potato masher, mash sweet potatoes lightly. You don’t want them completely mashed, just so there aren’t big cubes of potato in your tacos.
Stir in lentils, and cook until they are heated through.
Taste, and add more spices if needed.
In a skillet, or directly over the flame on your stove, heat up corn tortillas, add a few tablespoons of filling and pile high with toppings!
Add whatever you like!
Here are just some of my suggestions:
- thinly sliced kale or lettuce
- diced tomatoes
- fresh lime juice
- cashew cream