While we love these tacos as-is the filling is also great in burrito bowls, quesadillas, enchiladas, and even taquitos!
2 teaspoons gluten free taco seasoning
1/2 teaspoon dried Mexican oregano
1 teaspoon ground cumin
1/2 teaspoon coriander
For the lentil Gardein taco filling:
2 teaspoons olive oil
1/2 cup chopped white onion
2 cloves garlic, minced
pinch of salt
1 1/2 cups cooked brown or green lentils, drained
3 tablespoons tomato paste
2 tablespoons hot sauce
1 cup shredded jalapeño jack cheese, or vegan shredded cheese
12 crunchy taco shells
salsa or pico de gallo, shredded lettuce, cilantro, avocado, roasted pepitas
Make the spice blend
- Combine the taco seasoning, oregano, cumin, and coriander in a small bowl and stir to combine. Set aside.
Make the taco filling
- Fill a cup with water and place next to the stove to add to the pan as you cook. Preheat a large skillet over medium-high heat and add the oil. Sauté the onion, garlic, and a pinch of salt for about 3 minutes, until lightly browned. Add the spice blend and toss for 30 seconds to toast the spices.
- Lower the heat to medium, and add the lentils, Gardein Ultimate Beefless Ground, a few splashes of water, the tomato paste, and hot sauce to the pan. Use the back of a wooden spoon or a fork to mash the ingredients together a bit and break down the lentils. Continue cooking, stirring frequently for 5 minutes, adding small splashes of water as necessary when the lentils look like they are drying out.
Stuff the tacos
- Preheat the oven to 400°F. Arrange the taco shells standing up in a 11 x 7 x 2-inch pan. Divide the lentil mixture among the taco shells and divide the cheese among the tacos as well. Bake for 10-15 minutes until the taco shells are beginning to brown and the cheese is melted.
- Top each taco with desired toppings and serve immediately.