Loaded Lentil Walking Tacos

We are giving a stadium concession superstar a brilliant, plant-powered twist with lentils for a hearty punch of fibre and protein! These delicious, portable tacos are completely customizable, wildly fun to assemble, and let you carry your taco party right in the palm of your hand!

Course Appetizer, Cook with Meg recipes, Dinner & Main Course, Snack

Key Ingredient Lentils

Dietary Need Gluten Free, Vegetarian

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 414

Ingredients

Taco Seasoning

1 Tbsp (15 mL) chili powder
2 tsp (10 mL) paprika
2 tsp (10 mL) cumin
1 tsp (5 mL) garlic powder
1 tsp (5 mL) onion powder
1 tsp (5 mL) oregano
pinch salt & pepper

Taco Crema

1/2 cup (125 mL) sour cream or Greek yogurt
2 Tbsp (30 mL) salsa
1 tsp (5 mL) lime juice (a squeeze)
1 tsp (5 mL) taco seasoning (above)

Lentil Filling

1 medium bell pepper, any colour, chopped
2 stalks green onion, chopped
1 Tbsp (15 mL) oil
remaining taco seasoning (above)
1 tsp (5 mL) sugar
2 tsp (10 mL) apple cider or white vinegar
1/3 cup (75 mL) vegetable or chicken broth
2 cups (500 mL) cooked or canned lentils, rinsed & drained (see notes)

Taco Toppers

1/2 cup (125 mL) shredded cheddar cheese
1 cup (250 mL) finely chopped/shredded iceberg lettuce
8-10 cherry tomatoes, quartered, optional

Taco Base

4 individual snack-size (28 g) size bags of Doritos, corn chips like Fritos, or traditional taco chips

Instructions

To make the taco seasoning, whisk together chili powder, paprika, cumin, garlic powder, onion powder, oregano, salt and pepper in a small bowl. Set aside.
Make the taco crema by whisking together the sour cream/Greek yogurt, salsa, lime juice and 1 tsp (5 mL) of the prepared taco seasoning. Cover and refrigerate until serving time.
Heat oil in a medium frying pan over medium heat. Add bell pepper and green onion and sauté for a minute or two, until they soften.
Add remaining taco seasoning and sugar. Stir to coat the veggies.
Add vinegar to slightly de-glaze the pan, then add broth. Stir until everything becomes glossy and a little wet.
Add lentils to the pan and sauté for 2 to 3 minutes until they are warmed through.
Reduce heat to medium-low and let the mixture simmer gently for 5 minutes, stirring occasionally, until the liquid is absorbed and mixture has thickened.
To build the tacos, take your choice of snack-size chip bag and gently crush the chips inside using your hands before opening. Cut off the very side edge of the bag and open it wide to create the perfect portable taco bowl.
Spoon a generous amount of the warm lentil mix into the bag over the crushed chips, then load up your bag with shredded cheese, crisp lettuce, a dollop of the taco crema or any of your favourite taco toppings!
Grab a fork, mix it all together right inside the bag, and enjoy your ultimate walking taco!

Notes

A 19 oz (540 mL) can of lentils, drained and rinsed, yields 2 cups (500 mL) cooked lentils. To cook your own dry lentils, check out our website for more info!
If you don't have bags of tortilla chips, you can slightly crunch the chips by hand and add them to a bowl, then add the lentils and toppings for a Loaded Lentil Taco Bowl!

Nutrition