Vegan Lentil and Avocado Tacos Recipe
Lentils and avocado teamed up to create tacos that scream “healthy indulgence” without the guilt or boring vibes.
These tacos pack creamy, protein-rich filling with zesty, fresh flavors that even taco skeptics can’t resist.
Forget greasy fast food—this recipe offers a simple, vibrant, and quick way to satisfy cravings with plant-powered goodness.
If you think vegan tacos are sad, prepare to be dazzled by this vibrant, nutrient-loaded meal perfect for lunch or dinner.
Get ready to impress your taste buds and possibly your followers with this effortless, delicious creation.
Vegan Lentil and Avocado Tacos Recipe
Protein-packed vegan lentil and avocado tacos, bursting with fresh flavors and creamy texture, perfect for any meal.
Ingredients
- Brown lentils cooked – 1 cup
- Ripe avocado – 1 large
- Corn tortillas – 8 small
- Cherry tomatoes halved – 1 cup
- Red onion finely diced – ¼ cup
- Lime juice – 2 tablespoons
- Fresh cilantro chopped – 2 tablespoons
- Ground cumin – 1 teaspoon
- Garlic powder – ½ teaspoon
- Salt – ½ teaspoon
- Black pepper – ¼ teaspoon
Instructions
- Cook lentils until tender, about 15 minutes, then drain.
- In a bowl, mash avocado and stir in lime juice, cumin, garlic powder, salt, and pepper.
- Fold cooked lentils, cherry tomatoes, onion, and cilantro into avocado mixture.
- Warm tortillas in a skillet or microwave.
- Spoon filling onto tortillas, fold, and serve immediately.
Notes
Nutritional Values (Per Serving)
- Calories: 280
- Total Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 12g
Vitamins and Minerals (Per Serving)
- Vitamin C: 35%
- Folate: 25%
- Iron: 20%
- Vitamin A: 15%
- Magnesium: 12%
Additional Notes/Tips
- Add a splash of hot sauce if you like it fiery.
- Swap corn tortillas for whole wheat for extra fiber.
- Leftovers make great taco salad next day.
