Smoky Lentil and Potato Tacos
These hearty tacos feature a flavorful blend of smoky Spanish lentils and perfectly roasted potatoes, all nestled in soft tortillas. Topped with creamy avocado slices and fresh diced tomatoes, they create a satisfying vegan meal bursting with textures and tastes. Perfect for lunch or dinner, these tacos are sure to impress even the non-vegans at your table!
ingredients
- 1 cup dried green or brown lentils
- 2 medium potatoes, diced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- 8 small corn or flour tortillas
- 1 avocado, sliced
- 1 cup diced tomatoes
- Fresh cilantro for garnish (optional)
- Lime wedges for serving
steps
- 1.
Preheat your oven to 425°F (220°C).
- 2.
In a medium pot, combine lentils with 3 cups of water and bring to a boil. Reduce heat and simmer for about 20-25 minutes until tender. Drain excess water.
- 3.
While the lentils are cooking, toss the diced potatoes with olive oil, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Spread them on a baking sheet.
- 4.
Roast the potatoes in the oven for about 25-30 minutes, or until golden brown and crispy, flipping halfway through.
- 5.
Once the lentils are cooked, season them with salt, pepper, and a pinch of smoked paprika to enhance the flavor.
- 6.
Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side.
- 7.
To assemble the tacos, layer the smoky lentils and roasted potatoes in each tortilla.
- 8.
Top with slices of avocado, diced tomatoes, and fresh cilantro if desired.
- 9.
Serve immediately with lime wedges for an extra zesty kick!
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