Vegan Chipotle Tacos

Smoky, spicy, and irresistibly satisfying, these Vegan Chipotle Tacos are a plant-based masterpiece that will tantalize your taste buds. The hearty filling features protein-packed brown lentils and walnuts, seasoned with bold chipotle peppers in adobo, smoked paprika, and cumin for an explosion of flavor in every bite. Black beans add even more texture and nutrition, while a zesty squeeze of lime ties it all together. Serve this savory mixture in warm corn tortillas and top with creamy avocado, fresh cilantro, and vibrant shredded red cabbage for a stunning and delicious presentation. Perfect for weeknight dinners or festive gatherings, these tacos are ready in under an hour and are a hit with vegans and meat-lovers alike. Whether you're craving bold flavors or looking for a nutritious twist on taco night, these Vegan Chipotle Tacos deliver it all.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Brown lentils
• 3 cups Water
• 1 cup Walnuts
• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 3 Garlic cloves, minced
• 2 tablespoons Chipotle peppers in adobo sauce, chopped
• 1 tablespoon Tomato paste
• 1 teaspoon Ground cumin
• 1 teaspoon Smoked paprika
• 1 teaspoon Salt
• 1 cup Black beans, drained and rinsed
• 2 tablespoons Lime juice
• 8 Corn tortillas
• 1 Avocado, sliced
• 0.5 cup Fresh cilantro, chopped
• 1 cup Red cabbage, shredded

Directions

Step 1

Rinse the lentils under cold water. In a medium saucepan, combine the lentils and 3 cups of water. Bring to a boil, reduce heat, and simmer for 20 minutes or until tender. Drain any excess water and set aside.

Step 2

While the lentils are cooking, place the walnuts in a food processor and pulse until they are finely chopped but not into a paste. Transfer to a large bowl.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for about 5 minutes, until soft.

Step 4

Add the minced garlic, chopped chipotle peppers, and tomato paste to the skillet. Stir and cook for 2 minutes until fragrant.

Step 5

Stir in the cooked lentils, ground cumin, smoked paprika, and salt. Cook for an additional 5 minutes, stirring occasionally to combine the flavors.

Step 6

Add the black beans to the lentil mixture and cook for another 2 minutes to heat through.

Step 7

Remove from heat and stir in the lime juice.

Step 8

Warm the corn tortillas in a separate dry skillet over medium heat for about 1 minute on each side, until pliable.

Step 9

To assemble the tacos, spoon the chipotle lentil filling into each tortilla, then top with sliced avocado, chopped cilantro, and shredded red cabbage.

Step 10

Serve immediately and enjoy the spicy, smoky flavors of these vegan tacos!

Nutrition Facts

Serving size	(2322.1g)

Amount per serving	% Daily Value*
Calories	2774.9

Total Fat 144.7g	0%
Saturated Fat 17.2g	0%
Polyunsaturated Fat 59.3g
Cholesterol 0mg	0%
Sodium 2759.0mg	0%
Total Carbohydrate 320.0g	0%
Dietary Fiber 85.3g	0%
Total Sugars 24.3g
Protein 85.1g	0%

Vitamin D 0IU	0%
Calcium 697.8mg	0%
Iron 26.5mg	0%
Potassium 4258.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.6%

Protein: 11.6%

Carbs: 43.8%