Vegan
Easy Lentil Tacos
Jicama-Pineapple Slaw
Ingredients
- ½ red onion, chopped
- 2 cloves garlic, minced
- 1 Tbsp olive oil
- 2 cups vegetable broth
- 1 cup lentils
- 2 Tbsp fajita seasoning
- 12 soft taco-size corn taco shells
- 2 cups finely shredded red cabbage
- 1 cup fresh salsa
- 2 avocados, chopped
Instructions
- Cook onion and garlic in hot oil in a large Dutch oven over medium-high heat 6 to 8 minutes or until tender and golden.
- Add broth, lentils, and seasoning; bring to a boil. Reduce heat; cover, and simmer 20 to 25 minutes or until lentils are tender.
- Uncover; mash lentils slightly, and cook 6 to 8 minutes or until sauce is thickened. Spoon mixture into taco shells; top with cabbage, salsa, and avocados.
Side Dish Ingredients
- 1 large jicama, peeled and shredded
- 1 (16-oz) container cored pineapple, chopped
- 1 jalapeño pepper, seeded and chopped
- 2 Tbsp fresh lime juice
- 1 Tbsp olive oil
Side Dish Instructions
- Combine all ingredients in a bowl. Season with salt and pepper to taste. Toss. Refrigerate until ready to serve.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
