Vegetarian Tacos for Everyone: A Delicious and Unique Recipe

Tacos (and our vegetarian tacos) are a traditional Mexican dish that has gained popularity around the world for its versatility and deliciousness. This vegetarian tacos version with mushrooms and lentils is a creative twist on the classic taco recipe.

Did you know that the word “taco” actually comes from the Spanish word for “plug” or “wad”? The story goes that miners in Mexico used to wrap small pieces of explosive material in paper and insert them into holes (or “tacos”) in the rock face to break up the ore. Later, the same word was used to describe the folded tortilla that held food in a similar way.

Ingredients

• 1 cup cooked lentils (200 g)
• 1 cup sliced mushrooms (100 g)
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• 4 taco shells

Instructions

Prepare the filling

1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
   • Turn on your oven and set it to 350°F (180°C).
   • Take a baking sheet and cover it with parchment paper. This will prevent the tacos from sticking to the baking sheet.
2. Heat the olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook until they release their moisture and are golden brown, about 5 minutes.
   • Take a large skillet and place it on the stove over medium-high heat.
   • Add 1 tablespoon of olive oil to the skillet and wait for it to heat up.
   • Once the oil is hot, add the sliced mushrooms to the skillet and cook them for about 5 minutes.
   • Stir occasionally until the mushrooms release their moisture and become golden brown.
3. Add the cooked lentils, chili powder, cumin, paprika, salt, and pepper to the skillet with the mushrooms. Cook for an additional 2-3 minutes until everything is heated through.
   • Take 1 cup of cooked lentils and add them to the skillet with the mushrooms.
   • Add 1 tablespoon of chili powder, 1 teaspoon of ground cumin, 1/2 teaspoon of paprika, and a pinch of salt and pepper to the skillet.
   • Stir everything together until the lentils and mushrooms are coated in the spices.
   • Cook for an additional 2-3 minutes until everything is heated through.

Warm & Eat

1. Warm the taco shells in the oven for 5-10 minutes.
   • Take 8 taco shells and place them on a baking sheet.
   • Put the baking sheet with the taco shells in the oven and bake for 5-10 minutes.
   • Keep an eye on the taco shells to make sure they don’t burn.
2. Assemble the tacos by filling each shell with the mushroom and lentil mixture. Serve immediately.
   • Once the taco shells are warm and crispy, take them out of the oven.
   • Using a spoon, fill each taco shell with the mushroom and lentil mixture.
   • You can also add additional toppings such as diced tomatoes, shredded lettuce, sliced avocado, or cheese.
   • Serve immediately and enjoy your delicious homemade vegetarian tacos!

Tips

• For a spicier version, add a pinch of cayenne pepper or some diced jalapeño to the filling.
• Top the tacos with diced tomatoes, shredded lettuce, sliced avocado, or any other toppings you like.
• If you prefer, you can use soft tortillas instead of taco shells.

These vegetarian tacos are a delicious and healthy meal that can be enjoyed by everyone, even meat-lovers. By using mushrooms and lentils as the filling, you get a great source of protein and fiber while still enjoying the classic taco flavors. Plus, making your own taco shells from scratch is easier than you might think and adds an extra level of freshness to the dish. So go ahead and give this vegetarian tacos recipe a try – your taste buds will thank you!