If you didn’t know lentils could be used as a taco meat, you’re going to be amazed by how delicious this vegetarian taco skillet with bell peppers is!
Vegetarian Lentil Taco Skillet
By now you all know that I’m really into substitutes. Substitutes for grains, substitutes for meat, sometimes even substitutes for dairy. I love finding creative ways to incorporate vegetables, fruits, and legumes into our everyday diet and that sometimes includes disguising them.
Lentils are one of my favorites foods to use for this, because they have a hearty taste when cooked with a bay leaf (many meats and chilis and stews are made with bay leaves) and they transform easily!
I love vegetarian meatballs, vegetarian meatloaves, I love it all. And today, we’re turning lentils into taco meat!
How to make lentil taco meat:
- Cook tomato paste and broth in a skillet
- Add cooked lentils and stir
- Add taco seasoning to the lentil mixture and stir well
- Use lentil taco meat where you would in a recipe that calls for taco meat!
That’s it, it’s super simple. You could take it a step further and add mushrooms and walnuts and all these other ingredients to improve the texture, but honestly, it’s good just like this!
Simply tossed with bell peppers, corn, and topped with Mexican shredded cheeses and you’ve got yourself a delicious, protein packed vegetarian meal that saves well and can be repurposed into tacos or enchiladas – or even on a salad!