HomeMy WebLinkAboutVeggie Taco RecipesUltimate Easy Taco Filling
2 cups cooked lentils
1 1/2 cup walnut pieces, chopped and toasted
2 tablespoons (or 1 packet) Taco Seasoning of Choice
1 ½ tablespoons olive oil
2 tablespoons water
Use a fork or potato masher to lightly mash the cooked lentils, then add the remaining
ingredients and stir to combine. Mixture will closely resemble taco meat. Spoon into taco shells
or tortillas and top as you would for other tacos with cheese, lettuce, sour cream, salsa and/or
guacamole. Whether you tell guests this is a veggie taco is up to you!
Avocado Chickpea Tacos
1 avocado, peeled and pitted
3 tablespoon chopped cilantro
4 teaspoon fresh lime juice
1 clove garlic, minced
Salt and pepper to taste
1 ½ cups (or 15-oz. can) cooked chickpeas, rinsed and drained
Use a fork to mash the avocado, then stir in chopped cilantro, lime juice, and mince garlic. Add
chickpeas and stir to combine. Spoon mixture into taco shells or tortillas and top as you would
other tacos.
Roasted Veggie Tacos
1 cup sliced fresh mushrooms Olive oil
1 onion cut into wedges ½ teaspoon salt
1 bell pepper, sliced ¼ teaspoon crushed red pepper
1 zucchini, cut into 1/4-inch slices Salsa
Heat oven to 425°F. Place mushrooms, onion, bell pepper and zucchini in a bowl and lightly
drizzle with olive oil. Toss to coat. Spread vegetables in an even layer in a 15x10 (or other size,
allowing for space between vegetables) rimmed baking sheet. Sprinkle with salt and red
pepper. Bake uncovered 20 to 25 minutes, turning vegetables once, until tender. Spoon cheese
into taco shells or tortillas, then add roasted veggie filling and salsa.