Mexican food is often not very vegan friendly unless of course you order greasy Fajitas, but then you need to skip the cheese, sour cream, and often times the guacamole, because it is filled with sour cream and fat. Instead, try lentil tacos, home-made, low-fat, and delicious.
We love flour and corn tortillas, and everything about tacos, especially the variety of vegetables you can fill in your shell. For this recipe, I opted for corn tortillas. Lower in fat, and thicker in texture, these shells hold all the ingredients I pack into these tacos.
Lentil Taco ‘Meat’ is easy to prepare and heats up well. It can also be frozen if you choose to make a bunch h in advance. I also like to add black beans, salsa, lettuce, tomatoes, red onion, jalapeños, and avocado (if you are following a low-fat vegan diet, omit).
We eat tacos so often, in a variety of ways, that I decided to buy this little taco gadget called a Stainless Steel Taco Holder. It holds the tacos upright, so they don’t fall apart.
Can you tell I love kitchen gadgets? We our taco holders last night for ‘Taco Tuesday,’ and they worked great. It actually holds the shells in place to add everything at once, without anything falling out. I actually picked up my taco, with all the ‘fixins,’ and everything stayed in tact. This little gadget is a modern taco miracle.
*The following recipe is doubled because this recipe can be frozen; so when I make it, I freeze half.