When I make Vegan Oil-Free Lentil Tacos, I always make extra everything, so we can have lunches the next day. Since I baked potatoes to use during the week, as well as lentil taco meat, I decided to make vegan potato tacos. Not only did I make enough lentil taco meat, I prepped all the taco fixings to use for my potato taco recipe.
QUICK AND EASY LEFTOVER IDEAS TO MAKE A UNIQUE LUNCH
Although I always use dinner leftovers for lunch, vegan potato tacos take 5 minutes to prepare. First, I simply reheat an already cooked potato and the lentil taco meat, top with my pre-cut veggie toppings, a little fresh salsa, and you have a vegan potato taco.
And, the possibilities are endless; add guacamole or Vegan Sour Cream. Next, instead of taco meat, fill your potato with Crockpot Three-Bean Mega Veggie Chili, Nacho “Cheese” Sauce, or both!
Similarly, stuff a potato with Vegan “Adult” Sloppy Joes or pack it full of sautéed veggies. As a result, the potato is the perfect bowl to hold your favorite leftovers.
For those of you who take your lunch to work and eat it later, just pack your skinny potato, and your lentil taco meat in one container, and the veggies in another container. Then, you can reheat your potato and lentils together and top with your cold vegetables.
If you struggle with meal prep or even thinking of an easy lunch, this Taco Tuesday Skinny Potato Tacos Recipe is simple and easy!
COOKING POTATOES IN THE CROCKPOT VS THE OVEN FOR POTATO TACO RECIPE
Along with a unique way to bake potatoes in the crockpot, I provided directions for perfectly baked potatoes in the oven as well.
CROCKPOT BAKED POTATOES
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Scrub the potatoes and dry completely.
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For each potato, tear off a piece of aluminum foil large enough to wrap around the potato completely.
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Wrap tightly with the foil sheet.
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Place in your slow cooker.
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Cook the potatoes on high for 4 to 5 hours or low for 8 to 10 hours, until soft.
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Do not overcook, or the potatoes may become soggy.
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Remove and carefully unwrap (the potatoes will be hot).
OVEN-BAKED POTATOES:
- Preheat oven to 400 degrees
- Scrub potatoes; leave the skin on
- Pierce potatoes with a knife several times
- Place on the center rack of an oven for 1 hour
- Remove from oven
- Slice potato in the middle, not all the way through
- Using your hands, when cool, push the potato open
- Add lentil taco meat and toppings
Leftovers don’t have to be boring, for instance, if you put a little creativity behind it. And, if you enjoy this quick recipe, you will love my Lentil and Tahini Twice Baked Potatoes.
So, if you love potatoes as I do, make a bunch of potatoes in advance, and then use them for multiple purposes during the week.
DO YOU LOVE POTATOES? CHECK OUT THESE HEALTHY POTATO RECIPES
- Vegan Twice Baked Potatoes
- Vegan Mashed Potatoes Recipe
- Smashed Red Potato Recipe
- Sweet Potato Chips
- Potato Hash
- Vegan Potato Salad
- Vegan Stuffed Sweet Potato
- Sweet Potato Tacos
- Pulled Pork Sweet Potato Sandwich
- Vegan Baked Potato
Vegan Potato Tacos
The Potato Taco...Why not opt for a spud shell? If you are craving healthy, low-fat Mexican food, vegan potato taco recipe will satisfy your southwestern desires. Tasty and 'meaty,' these tacos are filling and guilt-free.
Ingredients
LENTIL TACO 'MEAT' Vegan Oil-Free Lentil Tacos
- 1 1/2 cups Brown, Red, or Green Lentils, rinsed and picked over
- 1 large, diced White Onion
- 2 cloves, mined Garlic
- 1 Jalapeño de-seeded
- 2 cans Rotel Fire Roasted Tomatoes with Green Chilies
- 4 cups Organic Vegetable Broth
- 2 packages El Paso Taco Seasoning or use your own brew
POTATO SHELL:
- Pre-baked potatoes
Toppings:
- Grape Tomatoes, sliced
- Red or white onion, diced
- Jalapeños, de-seeded and sliced
- Romaine lettuce, shredded
- Avocado, sliced
- Oil-Free Salsa of Choice
Instructions
LENTIL 'MEAT'
- Sauté the onion in a medium sized saute pan with the garlic and jalapeno.
- You do not need oil.
- The vegetables sweat and produce their own moisture.
- You can always splash with vegetable broth, but don't waste the fat and calories on oil.
- When the onions begin to be translucent, add the lentils and 3 cups of the vegetable broth, 1 can of the tomatoes, and the seasoning packages, stir, and bring to a boil.
- Once boiling, turn the heat to low and cook, covered for 30 minutes.
PREPARE VEGGIES FOR TOPPINGS
- Dice onion, tomato, jalapeno.
- Shred lettuce.
- Cut avocado into chunks.
LENTIL MEAT STEP 2
- After 30 minutes, remove the top of the saute pan, and stir the contents.
- Add the next can of tomatoes.
- Continue to cook on low, stirring often.
- Use the remaining vegetable broth if the mixture appears dry.
- The goal is for it to have a thick consistency.
CROCKPOT BAKED POTATOES
- Scrub the potatoes and dry completely.
- For each potato, tear off a piece of aluminum foil large enough to wrap around the potato completely.
- Wrap tightly with the foil sheet.
- Place in your slow cooker.
- Cook the potatoes on high for 4 to 5 hours or low for 8 to 10 hours, until soft.
- Do not overcook, or the potatoes may become soggy.
- Remove and carefully unwrap (the potatoes will be hot).
OVEN BAKED POTATOES:
- Preheat oven to 400 degrees
- Scrub potatoes; leave skin on
- Pierce potatoes with a knife several times
- Place on the center rack of an oven for 1 hour
- Remove form oven
- Slice potato in the middle, not all the way through
- Using your hands, when cool, push the potato open
- Add lentil taco meat and toppings
Note: If taking for lunch, leave the toppings separate, so you can heat the potato and the lentils together and keep the other ingredients separate.
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