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Lentil Mushroom Tacos w/ Mango Salsa

Taco night will never be the same after you try these Lentil Mushroom Tacos w/ Mango Salsa. They are sweet, savory and downright delicious!
Course Entree
Cuisine Gluten-Free, Mexican-Inspired, Vegan
Keyword Lentil Mushroom Tacos
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 404kcal
Author Melissa Huggins - Vegan Huggs

Ingredients

Mango Salsa

  • 1 cup tomatoes , diced
  • 2 cups mango , diced
  • 1/2 cup cilantro , chopped
  • 1/2 cup onion , diced
  • 1 jalapeño ,seeded and diced (optional)
  • 1 teaspoon Himalayan salt (or preferred salt), more to taste
  • 1 1/2 tablespoons fresh lime juice
  • 2 teaspoons sugar

Lentil Mushroom Filling

  • 1 tablespoon olive oil
  • 1/2 cup onion , diced
  • 2 garlic cloves , minced
  • 1 tablespoon tomato paste
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne (optional)
  • 1 1/2 cup mushrooms , diced
  • 1 cup dried red or brown lentils
  • 2 cups vegetable broth , low sodium (*See note)
  • 1 bay leaf
  • 1 teaspoon Himalayan salt , more to taste
  • Fresh ground pepper , to taste
  • 8 taco shells , hard or soft

Instructions

Mango Salsa

  • Toss all ingredients together until well combined.

Lentil Mushroom Filling

  • Heat the oil in a large pan over medium heat. Once heated, add the diced onion and a sprinkle of salt. Sauté until soft & translucent, about 3-5 minutes.
  • Add the mushrooms and sauté until mushrooms release some liquid, about 2-3 minutes. Now add minced garlic, tomato paste & spices. Cook until mushrooms are tender & lightly browned, About 2-3 minutes
  • Add lentils, vegetable broth, bay leaf, salt & pepper. Bring to a boil, then reduce to a simmer. Cover and let mixture cook for about 20-25 minutes, until lentils are tender.
  • Uncover and cook for another 5-10 minutes, or until liquid cooks down & mixture is thickened. Remove bay leaf.
  • Now the fun part -spoon the filling into your taco shell and dress up to your liking. Enjoy!

Notes

*Makes about 8 Tacos.
 
*Vegetable Broth: I like to use low sodium broth, so I can control the salt taste. Some broths are too salty and can ruin a good recipe. If you would like to use a regular broth, make sure to cut down the added salt in the recipe. Taste as you go along. Another option is to blend low sodium and regular broth together.
 
*Extra topping ideas: Purple cabbage, vegan sour cream or hot sauce
 
 

Nutrition

Serving: 2Tacos | Calories: 404kcal | Carbohydrates: 64g | Protein: 19g | Fat: 9g | Saturated Fat: 2g | Sodium: 510mg | Potassium: 981mg | Fiber: 19g | Sugar: 16g | Vitamin A: 36.3% | Vitamin C: 51.9% | Calcium: 8.6% | Iron: 30.1%