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:
- Olive oil, about 2 tsp
- 1 small onion, diced
- 2 cups of cooked lentils
- 1 tablespoon of chili powder
- Garlic powder
- 1 cup tomato sauce
- 3 avocados halved
- Cherry tomatoes, halved
- Cheese (I used vegan because I’m lactose intolerant)
- 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.
- Grab a large pan and heat the oil over medium heat.
- Add the diced onion and sautée until almost translucent and a little brown on the edges (3-5 mins).
- Add the lentils to the pan and stir it around to combine with onion.
- Add your seasonings and tomato sauce.
- 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.