Lentil Stuffed Avocado Tacos

I know for some people that tacos without meat or some sort of bread can seem weird, but plant-based eating takes a lot of creativity. It’s easy to fall back onto meat and let it carry you through a meal. But veggies? You gotta think outside the box a bit.

That’s where this recipe comes in, which is my personal spin on House of Yumm’s Taco Avocados. I subbed the ground beef for steamed lentils from Trader Joe’s (you always can cook your own but I am lazy). Then I spiced it up with some lovely seasonings. It’s filling due to the healthy, unprocessed carbs and protein from the beans and the healthy, 75% monounsaturated fat from the avocado (Read more about the health benefits of avocado). The lack of taste in avocados can be off-putting and, admittedly, I am a former anti-avocado enthusiast — until I learned how to season it to my liking. The lentils will give your avocados a good seasoning and, hopefully, help you like it. 

Now, here’s what you came for:

Ingredients

  • Olive oil, about 2 tsp
  • 1 small onion, diced  
  • 2 cups of cooked lentils
  • 1 tablespoon of chili powder
  • Garlic powder
  • Salt
  • Paprika
  • Cumin
  • 1 cup tomato sauce
  • 3 avocados halved
  • Cherry tomatoes, halved
  • Cheese (I used vegan because I’m lactose intolerant)
  1. If you’re cooking your own lentils, boil or steam them until they’re tender. If you’re using pre-cooked lentils, skip to step #2.
  2. Grab a large pan and heat the oil over medium heat.
  3. Add the diced onion and sautée until almost translucent and a little brown on the edges (3-5 mins).
  4. Add the lentils to the pan and stir it around to combine with onion.
  5. Add your seasonings and tomato sauce.
  6. Cook until the mixture has thickened to your liking (3-5 mins).

Prepare to serve by halving your avocado. Scoop a little bit of it out and then fill them with the lentils. Garnish with tomato and cheese. Nom af. 

julia craven