Black bean lentil taco? Yes, please!
I know, it’s not Monday…but perhaps it’s TACO TUESDAY?! Yes…let us start that tradition! haha. So fun.
These corn tacos are the perfect snack or dinner to enjoy on this fine sunny spring Tuesday. They are hearty, filling, all while being light and full of flavour. Try them.
- 2-3 cups of cooked lentils
- 2 cups of black beans
- 1 red onion
- 2 garlic cloves, minced
- 3/4 teaspoons of cumin
- 1/2 teaspoon of chili powder
- 1/3 cup of chopped tomato
- 2/3 cup of vegetable broth
- corn tortillas
- 1 avocado
- green onions
- burrito sauce (homemade)
First – gather your ingredients. Ah, this is going to be so good. Did you try our black bean burgers? This recipe is just as good.
Slice your onions. Add 1/2 the vegetable broth to a hot pan and cook the garlic, cumin, chili powder and the onions for about 2 minutes. Next, add in the black beans and lentils and cook for an additional 5 minutes. Once it’s cooked, give it a rough mash.
Then, add in the rest of the vegetable broth and the tomato. Stir and heat for about 5 more minutes.
Get your toppings ready – here we are using green onions, avocado and burrito sauce, which is so good when it’s homemade!
Lay out the tortilla and top the lentil and black bean mixture. A little? A lot? They are gonna be good.
Done – time to eat up.
These tacos are so good – but far better when your corn tortillas are fresh. When they’re a day or two old they will crack and crumble. If that’s the case, or if you can’t find corn tortillas, then use flour. They will work well, too…they just don’t bring as much authentic flavour to the dish. Still worth a try.
Thanks for visiting and be sure to check out our other recipes – the chickpea burgers are tasty, too.