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One-Pot Lentil Taco Meat

Enjoy a hearty and flavorful One-Pot Lentil Taco Meat that is quick to prepare, budget-friendly, and entirely plant-based. Perfect for a family dinner!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course, Vegan
Cuisine: Mexican, Plant-Based
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 large red bell pepper, diced
  • 1 cup dry brown or green lentils, rinsed
  • 3/4 cup uncooked quinoa, rinsed
  • 2 tablespoons tomato paste
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • 3 1/2 cups vegetable broth
  • 1 can (15 ounces) black beans, drained and rinsed
  • Juice of 1 lime
Toppings and Creamy Sauce
  • 1 large ripe avocado
  • 1/3 cup unsweetened plant-based yogurt
  • Juice of 1 lime
  • 1 small clove garlic
  • 1 tablespoon fresh cilantro, optional
  • Water as needed for thinning
  • 1 cup cherry tomatoes, halved
  • 1/2 cup corn kernels, fresh or frozen
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup sliced green onions
  • 1 jalapeño, thinly sliced, optional
  • Lime wedges, for serving

Method
 

Preparation
  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion and sauté for 3 to 4 minutes until translucent.
  3. Toss in minced garlic and diced bell pepper. Cook for 2 additional minutes, stirring occasionally.
  4. Stir in lentils, quinoa, tomato paste, cumin, smoked paprika, chili powder, oregano, coriander, salt, and black pepper. Sauté for 1 minute to release aromatic oils from spices.
  5. Pour vegetable broth into the pot and bring to a boil. Reduce heat to low, cover, and simmer for 20 to 25 minutes, stirring occasionally, until lentils and quinoa are tender and liquid is absorbed.
Finishing Touches
  1. Stir in black beans and lime juice. Cook for 2 to 3 minutes until beans are warmed through. Taste and adjust seasoning as needed.
  2. While the lentil mixture cooks, add avocado, plant-based yogurt, lime juice, garlic, cilantro, and salt to a blender or food processor. Blend until smooth, adding water 1 tablespoon at a time for a creamy consistency.
  3. Divide lentil-quinoa mixture among 4 bowls. Top with cherry tomatoes, corn, cilantro, green onions, and jalapeño slices. Add a generous dollop of avocado lime crema to each bowl, and garnish with lime wedges.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 4 days and freeze beautifully for about 3 months. Add water or broth when reheating to loosen it up.