Cinco de Mayo sort of confuses me considering that I don’t really understand why it’s such a big deal in America when from my understanding it’s a pretty low-key holiday in Mexico. It’s an absolute to do here in the states though especially where I live in Texas. It makes sense though that it has become more of a celebration of Mexican culture, traditions, and of course, food! I can get behind that especially considering where I grew up and all the insanely delicious Mexican food I have eaten in my life.
I mean, there isn’t a lot better than Mexican food, especially when it comes to tacos! I mean there’s nothing like greasy, delicious, cheesy, and filled with salsa tacos. I decided to break the rules though and go the healthier route and make these vegan tacos.
I am sorry to all the people who are rolling their eyes and thinking these tacos are sacrilege. But tomorrow is Cinco de Mayo and while it’s all about celebrating Mexican culture today I’ve decided there’s nothing wrong with doing it vegan style.
This recipe is exactly the same recipe that my dad used to use to make tacos I just subbed lentils instead of beef. My dad used to make the best tacos ever. Hands down they were the most delicious things and I absolutely loved when he would make them.
These were pretty damn close when it comes to flavor but the only difference was I didn’t fry the tortillas. Now you of course don’t have to and they will still taste great but part of me just wants to tell you to fry the tortillas and take your tacos to the next level. Totally up to you though.
I’m not kidding when I say I ate these tacos like 4 days in a row and then I made them again probably less than two weeks later. I might have a bit of a problem but they were just so good. I packed them with veggies, topped them with this delicious salsa verde, and served them with my dad’s perfect rice and it was the perfect vegan fiesta!
If you do try this or any other recipe, let me know! Leave a comment and don’t forget to take a picture and tag it #modernlittlevictories on Instagram! I’d love to hear what you think and what you create in your kitchen.
Makes about 8-10 tacos
1 cup lentils
1 tbsp olive oil
3 cloves garlic
¼ medium onion
1 tbsp cumin
½ tbsp chili powder
½ tbsp oregano
½ cube vegetable boullion
-If you are serving with a side of rice start that right before you start your lentils.
-In a covered sauté pan place your lentils and enough water to cover them. Place them over medium-high heat and let them come to a boil. Turn the heat down to medium-low and let them cook for about 15 minutes until soft. If they are still a little hard you can let them finish cooking when you add in the the rest of the ingredients. Reserve the water they were cooked in after you drained them.
-While the lentils are cooking chop your garlic and onion. Once the lentils are done in the same pan you cooked them in add olive oil and then onion. Cook until the onion is translucent. Add in the garlic and let cook being careful not to burn.
-When your onion and garlic is cooked add in your lentils, and spices. Using some of the reserved water from your lentils add in about a ¼ a cup and stir in the spices. Cover your pan and let them cook for about 10 minutes or so. You can add more water as you go if your lentils are still a little too hard and need more time.
-While your lentils are finishing cooking heat up your tortillas on a griddle (or fry them if you’re feelin frisky) and chop up any veggies you are using.
-Once everything is done just assemble your tacos and serve!
-Everything noted with a * is optional to serve with your tacos.
-I don’t add any salt to the lentils because I use the bouillon but you can omit the bouillon and add more of your own spices and salt if you want.