I am a huge fan of tacos, so naturally I had to find an alternative to the ground beef taco. Hard shell tacos are my favourite (and gluten free options are easily found) but this would work with the soft flour tortilla shells also.
Makes 4 servings
1 cup red lentils
1/2 cup brown rice
3/4 cup black beans
2 cups water
1/2 package of Old El Paso Taco Seasoning (or more, if you prefer them with more spice)
Shredded soy-cheddar cheese
Optional – vegan tofu-sour cream for topping
In a pot add lentils, rice and water and bring to a boil. Cover and cook for about 10 minutes. Remove cover and add taco seasoning. Continue to cook until almost all of the water has boiled out. Add black beans and continue to cook until mixture has thickened.
It’s that easy! At this point you build your tacos as per usual using the lentil, rice and bean mixture in place of the meat. The texture is very similar to the meat variety, and they taste great even for those picky eaters out there.
I hope that you like it!