Ingredients
Scale
- 1 ½ cups cooked brown lentils (or one 15oz can, drained and rinsed)
- 1 cup raw walnuts, finely chopped
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 tablespoons taco seasoning (chili powder, cumin, garlic powder, onion powder)
- 2 tablespoons soy sauce or tamari (for umami flavor)
- 1 tablespoon lime juice
- 8–10 small corn or flour tortillas
- Fresh toppings: Sliced avocado, shredded cabbage, cilantro, and salsa
Instructions
- Start by finely chopping your walnuts until they resemble small crumbs. If you are using canned lentils, drain them thoroughly and rinse them under cold water. Dice your onion into small, uniform pieces and prepare your taco toppings so they are ready to go as soon as the filling is finished.
- Heat the olive oil in a large skillet over medium heat. Add the diced onions and sauté for about 3 to 4 minutes until they become translucent. Stir in the chopped walnuts and lentils, followed by the taco seasoning and soy sauce. Cook the mixture for 5 to 7 minutes, stirring occasionally. The walnuts will toast slightly, and the lentils will absorb the spices. Finish by squeezing fresh lime juice over the mixture to brighten the flavors.
- While the filling finishes cooking, quickly warm your tortillas in a dry pan or over a gas flame for a few seconds per side. Spoon a generous amount of the lentil-walnut mixture into each tortilla. Top with shredded cabbage for crunch, a few slices of creamy avocado, and a sprinkle of fresh cilantro. Serve immediately with your favorite spicy salsa on the side.
- Cook Time: 20 minutes