Ever get tired of the same ol’ black or pinto bean ‘meat’ replacements? Me too! I love the versatility of quinoa and lentils, had seen them used in a plant based ‘meat loaf’, so decided to use them in my tacos. Yummy ya’ll! So here is a recipe many of you have asked for. If you don’t want to use meat in your taco recipe, then you can try this quinoa-lentil taco “meat”. It’s easy to whip up too. We use it in our taco, burrito, and burrito bowl recipes. So yummy! I know you’re probably not reading this part, so I’ll get right into the recipe for you.
Quinoa-Lentil Tacos 
For the ‘meat’:
1c lentils
1c quinoa
4c vegetable broth
1c black beans, rinsed
¾c corn
1T cumin
1tsp oregano
1tsp garlic powder
1tsp paprika
1T dried cilantro
1 can crushed tomatoes
½ white onion, diced
juice from ½ lime
For the tacos:
8 pack tortillas
Avocado
Salsa
- Combine lentils, quinoa, and vegetable broth in a pot. Bring to a boil, then turn down to a simmer, cooking for 20-30 minutes. You want the lentils soft but not too soft as they’ll cook for a few more minutes later on.
- While that cooks, brown your diced onion and set aside. You can use a little water, oil, or broth to cook it.
- When done cooking, add the rest of the ingredients to your pot. Cook for another 5-10 minutes so that your lentils are cooked all the way.
- Mix the onions in and voila! Now, top with your favorite toppings. We enjoy avocado and salsa!
So, what did you think? How was it? Did they turn out as good as this photo made them look? I hope so!
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