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Easy Lentil Tacos with Pineapple Salsa
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Easy Lentil Tacos with Pineapple Salsa

These hearty Vegan Lentil Tacos are topped with a vibrant pineapple salsa for a fresh twist on taco night! They're healthy, plant-based, and high-fiber.
Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 480kcal

Ingredients

  • 8 small flour tortillas
  • 1 tablespoon olive oil
  • 1 cup red onion diced
  • 2 cloves garlic minced
  • 1/2 cup walnuts
  • 1 15-ounce can lentils, drained and rinsed
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon paprika
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon salt
  • 1/2 cup shredded red cabbage optional, for garnish

For the Pineapple Salsa

  • 2 cups pineapple diced
  • 1 cup red bell pepper diced (about 1 medium)
  • 1/2 cup red onion diced
  • 1/2 cup fresh cilantro chopped
  • 2 cloves garlic minced
  • 1 lime juiced
  • 1/4 teaspoon salt

Instructions

  • Heat the olive oil in a large skillet over medium heat. Add the red onion and cook for 4-5 minutes, until softened.
  • Add the garlic, cumin, chili powder, garlic powder, oregano, paprika, red pepper flakes, and salt. Cook for 1-2 minutes, stirring frequently.
  • Add half of the lentils to a food processor and pulse a few times. Add the walnuts and pulse again until finely chopped but still chunky.
  • Add the walnut-lentil mixture, the remaining lentils, and the tomato paste to the skillet. Stir until well combined and cook for 4-5 minutes, until heated through.
  • While the lentils cook, combine the pineapple, red bell pepper, red onion, cilantro, lime juice, salt, and garlic in a medium bowl. Toss until evenly mixed.
  • Warm the tortillas in a dry skillet until soft.
  • Divide the lentil mixture among the tortillas. Top with a generous spoonful of the pineapple salsa, then garnish with shredded red cabbage if desired.

Notes

You might end up with more pineapple salsa than you'll need for the tacos. Serve leftovers with tortilla chips or spoon it over bowls or salads!

Nutrition

Calories: 480kcal | Carbohydrates: 66g | Protein: 13g | Fat: 19g | Fiber: 7g