Crock Pot Lentil Taco Recipe

Julie Wunder

Vegan Crock Pot Lentil Tacos are a surprisingly simple and really tasty vegetarian dinner that will impress even meat lovers. The lentil and quinoa mixture easily cooks in your slow cooker and makes the best plant-based taco meat!

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Prep Time 10

Cook Time 6

Total Time 6 10

Course Vegetarian

Cuisine Mexican

Servings

Calories 276 kcal

Ingredients

1 cup brown lentils
½ cup quinoa, rinsed
½ large onion, diced
½ cup salsa
1 teaspoon minced garlic, 4 cloves
3 cups vegetable broth
1 tablespoon taco seasoning
½ teaspoon salt & pepper
Taco fixings: Taco shells, avocado, cheese, salsa, cilantro.

Instructions

In a large crock pot, add the lentils, quinoa, diced onion, salsa, vegetable broth, garlic and taco seasoning.
Cook on high for 3-4 hours or low 7-8 hours until lentils are tender. Stir occasionally.
Serve with taco shells, avocado, cheese (omit easily if vegan,) salsa and cilantro.

Notes

Storage & Leftovers

These are great for make-ahead and meal prep. The taco meat reheats well. Store it in an airtight container in the refrigerator for up to five days.

Freezing

You can freeze the taco meat in a freezer-safe container for up to three months.

Nutrition

Calories: 276kcalCarbohydrates: 49gProtein: 17gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gSodium: 268mgPotassium: 685mgFiber: 18gSugar: 4gVitamin A: 237IUVitamin C: 4mgCalcium: 50mgIron: 5mg

Keyword Crock Pot Lentil Taco recipe

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