25 min Prep, 25 min Cook
This taco recipe is vegan, gluten free, and tastes better than a beef taco! You can pair these lentil tacos with a side of quinoa with black beans and corn for a complete Mexican fiesta meal!
Cook the lentils, set them aside and cool.
Chop the onion, tomato and garlic and sautee in a pan in coconut oil.
Once onion is translucent, stir in with the lentils, and season with the chilli powder, adobo seasoning, and other seasonings, for about 7 minutes.
Pull the leaves from the romaine head, and line one side of the inside of the leaf with the vegan sour cream.
Fill the rest of the leaf with the lentil mixture, and serve!
Serving Size 426.5 g
|Amount Per Serving|
|Calories 247 cals||12%|
|% Daily Value*|
|Kilojoules 1033 kJ||12%|
|Fat 10.5 g||16%|
|Sodium 412.7 mg||18%|
|Carbohydrate 31.9 g||11%|
|Protein 10.4 g||21%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|