When I was a kid I hated taco night. I didn’t enjoy spices at all and always found  tacos too spicy. My enjoyment of spice has come a long way since then and I’ve started to enjoy cuisines that I previously brushed off. Mexican is one of those cuisines. And what better way to celebrate Mexican food than with one of these:

Black Bean and Lentil Tacos

Spiced black bean and lentil taco “meat” topped with a creamy guacamole and crunchy lettuce. For a special treat add shredded non-dairy cheese!

Serves 4

Ingredients:

Taco “Meat”-

• 1 cup black beans, cooked and still warm/hot
• 1 cup brown lentils, cooked and still warm/hot
• 2 tbsp tomato paste
• 1 tbsp onion powder
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp oregano
• optional- 3-5 drops liquid smoke

Guacamole-

• 1/2 avocado
• 1/2 tbsp fresh lime juice
• 1/4 cup silken tofu
• 1/4 cup vegetable broth
• 1/2 tsp hot sauce
• 1 tsp flax oil
• 1 clove garlic
• 1/4 tsp sea salt

Instructions:

1. First prepare the taco “meat” by mashing 1/2 cup each of lentils and black beans with a potato masher. 
2. Stir in the remaining lentils and black beans, as well as the tomato paste.
3. Stir in spices and liquid smoke, if using, and set aside.
4. Next prepare the guacamole by adding all the ingredients to a blender or food processor (I used my Magic Bullet) and blend until smooth. Set aside.
5. Chop toppings of choice (lettuce, tomatoes, onions, etc).
6. Using gluten-free corn tortillas or taco shells, assemble tacos and enjoy!

xoxo Erin

Nutritional Information:

Calories: 175, Fat: 5.1 g (0.7 g saturated), Carbohydrates: 24 g, Fiber: 9.6 g, Sugar: 1.3 g, Protein: 10.1 g

Nutritional information is based off of a serving size of 1/4 of taco “meat” and 1/4 of guacamole. Extra toppings and taco shell not included. Nutritional information was calculated using this. 

UPDATE! This recipe has been shared at Gluten-Free Fridays and Meatless Mondays.