🥫 1 cup cooked lentils (brown or green, drained & rinsed)
🌰 ¾ cup walnuts (finely chopped or pulsed in a food processor)
🧄 2 cloves garlic (minced)
🧅 ½ small onion (finely chopped)
🌿 1 teaspoon ground cumin
🌶 1 teaspoon smoked paprika
🌮 1 teaspoon chili powder
🥄 1 tablespoon soy sauce (or tamari for gluten-free option)
🥄 1 tablespoon tomato paste
🛢 1 teaspoon olive oil (optional, for sautéing)
💧 ¼ cup vegetable broth (for moisture)
🧂 Salt & black pepper to taste
For Assembling the Tacos:
🌮 8-10 small corn or flour tortillas
🥑 1 avocado (sliced or mashed, for creaminess)
🥬 Shredded lettuce or cabbage
🍅 Diced tomatoes or salsa
🌱 Fresh cilantro (chopped, for garnish)
🧅 Diced red onion
🌶 Sliced jalapeños (for extra spice, optional)
🍋 Lime wedges (for serving)
2. Instructions
📌 1. Prepare the Lentil-Walnut Filling
- Heat a pan over medium heat and add olive oil (or use a splash of broth for an oil-free version).
- Sauté onion and garlic for 2-3 minutes until fragrant.
- Add chopped walnuts, cooked lentils, tomato paste, soy sauce, and seasonings.
- Stir well and cook for 5 minutes, adding vegetable broth if needed for moisture.
- Taste and adjust seasoning. Set aside.
📌 2. Warm the Tortillas
- Heat tortillas in a dry pan or oven for 1-2 minutes per side until warm and soft.
📌 3. Assemble the Tacos
- Fill each tortilla with the lentil-walnut mixture.
- Top with avocado, lettuce, tomatoes, onion, and cilantro.
- Add salsa, jalapeños, and a squeeze of fresh lime.
📌 4. Serve & Enjoy! 🌮
- Enjoy your flavor-packed vegan tacos with a side of guacamole or rice!
