Pumpkin Lentil Tacos
Savory Pumpkin Lentil Tacos are an easy meatless meal for a cozy fall weeknight dinner! These vegan pumpkin tacos are packed with plant-based protein, tons of fresh veggies, and loads of flavor! Ready in minutes, this delicious filling is served on your favorite gluten-free taco shells or tortillas; healthy, allergy-free, and perfect for the whole family!
- Prep Time: 5
- Cook Time: 15 Minutes
- Total Time: 20 minutes
- Yield: 2 Servings 1x
- Category: Main
- Method: Stove-Top
- Cuisine: Mexican
Ingredients
Scale
- 1/2 Cup of Uncooked Brown Lentils (or 1 1/2 Cups Cooked or Canned)
- 1/2 Cup + 2 TB of 100% Pure Pumpkin Puree
- 1/2 Cup Diced Yellow Onion
- 2 Cups Chopped White Mushrooms
- 3 Cups Spinach (roughly chopped)
- 2 Tsp Chili Powder
- 2 Tsp Dried Parsley
- 1 Tsp Dried Cilantro
- 1/2 Tsp Cumin
- 1/2 Tsp Garlic Powder
- 1/2 Tsp Cinnamon
- 1/2 Tsp Smoked Paprika
- 1/4 Tsp Black Pepper (to taste)
- Salt (to taste)
- 1 Small Lime (zested and juice to taste)
- 4 Gluten-Free Hard Corn Taco Shells (2 tacos per serving)
Instructions
- If your lentils are not precooked or canned, bring 1 1/2 cups of water to a boil, rinse the lentils and add them to the pot. Boil for 3 minutes then reduce heat to low. Cook for 20 minutes, covered.
- While the lentils are cooking, add 2 tablespoons or water (or 1 tablespoon of a neeutal oil) to a large saute pan over medium heat. Once hot, add the diced onion and chopped mushrooms. All the veggies to soften for 3-4 minutes.
- Now add the cooked lentils, pumpkin, and spices. Stir everything together and continue to cook over a simmer for 2-3 minutes.
- Finally, add the spinach, zest of 1 lime, and a squeeze of lime juce (to taste). Mix together and once the spinach has wilted. Taste to adjust seasonings before removing the pumpkin lentil filling from the heat.
- Assemble the tacos by warming your corn tortilla shells scooping 1/4 of the filling into each taco shell (for 4 large tacos). Top with extra lime juice and fresh cilantro, if desired.
Notes
- All seasonings can be adjusted to taste!
- You can also use gluten-free soft tortillas, grain-free tortillas, or homemade corn tortillas!
- You can also serve these pumpkin lentil tacos with vegan sour cream or homemade guacamole!
- Storage: You can store leftover taco filling in a closed container in the fridge for 5-7 days.
- Reheating: You can reheat individual potions of the taco filling in the microwave for 2-3 minutes until hot or you can add the filling to a pan on the stove and allow it to warm over a medium-low heat.
- Freezing: If you want to make a large batch of the taco filling as meal prep and freeze it for later, allow the filling to cool to room tempture before adding it to a large freezer storage bag with all the air taken out and freeze flat until solid for easy stacking or you can use a freezer-safe container. For best quality, store for 4-6 months. Allow the filling to thaw in the fridge before reheating.
Nutrition
- Serving Size: 2 Tacos
Find it online: https://strengthandsunshine.com/savory-pumpkin-lentil-tacos/
