One of my favorite things about going to Texas is eating all of the amazing food! Texas is the land of delicious Tex-Mex! I was skeptical that this plant-based taco would satisfy the Texas cuisine hankering in me, but, boy, did it deliver! Give it a try and I think you'll agree!
For the "meat" filling, you will need:
1 cup uncooked quinoa
1 cup split green lentils, rinsed
1 red bell pepper, diced
1 lime, cut into wedges
1/4 cup cilantro, chopped
1 TBS chili powder
1/2 tsp garlic powder
1 tsp dried oregano
1/2 tsp paprika
1 1/2 tsp ground cumin
1/4 tsp cayenne pepper (optional ;)
1 tsp ground sea salt (or more to taste)
1 TBS avocado oil or olive oil
Note: This will make 4 cups of filling. If you desire less, you can cut the recipe in half. We use the extras as a base to make Buddha bowls during the week. Some extra meal prep work done! Score. This also makes a great topping for taco salad.
1) Cook the lentils according to package. (1 cup lentils to 2 cups water. Bring to a boil, cover tightly and simmer 30 minutes)
2) Cook the quinoa according to package. (I prefer quinoa that doesn't require rinsing. 1 cup of quinoa and 2 cups water. Bring to a boil,cover tightly, and simmer about 20 minutes)
3) Once the lentils and quinoa have cooked, set them aside.
4) In a large skillet, over medium-high heat, add the tablespoon of avocado oil and cook the diced red bell pepper, until tender.
5) Drain any remaining water from the lentils. Add drained lentils into the skillet with the bell pepper, and roughly chop the lentils with a spatula. Add in the quinoa, spices, and cilantro. Saute over medium heat, stirring constantly for about 3 minutes.
Top corn tortillas with the filling. Add a good salsa, extra cilantro, a squeeze of lime, and whatever toppings you desire on your tacos.
Note: I like to heat my corn tortillas in the oven, at 375, for about 5 minutes, flip them and cook for another 5 minutes, just until they toughen up a bit. This improves the texture and makes the tortilla less likely to break.