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Home Vegetarian tacos

Vegetarian tacos

Name: Vegetarian taco
Prep time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 6 taco shells; 1 eggplant; 1 red bell pepper; 400 grams lentils (soaked / canned); 400 grams diced tomatoes; 1 red onion; 1 garlic clove; 1 avocado; 75 grams grated cheese; paprika powder; ground cumin; salt and pepper

Gepubliceerd op 7 februari 2025

Recipes Main courses Sugar-free Vegetarian Gluten-free

Mexican, or actually Tex‑Mex, is my secret comfort food. I absolutely love it! I think it’s the combination of a bit of cheese and the spicy flavors. Add some nacho chips and I’m completely satisfied. Most Tex‑Mex dishes contain chicken or ground meat, but I don’t mind having a little less meat on the table now and then during the week. So here’s a tasty vegetarian taco with avocado. It’s easy to prepare and ready in about 20 minutes — perfect for after work!

Recipe

Vegetarian taco

Vegetarian tacos with avocado are a quick and healthy Mexican dish, packed with vegetables and flavour. A mix of eggplant, bell pepper, lentils and diced tomatoes is seasoned with cumin and paprika powder, and served in warm taco shells. The tacos are finished with avocado cubes and grated cheese for a delicious meat-free meal.

Course	Main course
Kitchen	Mexican
Servings	2 servings

Preparation time

Preparation time	20 min
Time in oven	6 min
Total	20 minutes

Equipment

Frying pan
Garlic press
Cutting board
Avocado slicer
Oven
Colander

Ingredients

6 taco shells
1 eggplant
1 red bell pepper
400 grams lentils (soaked / canned)
400 grams diced tomatoes
1 red onion
1 garlic clove
1 avocado
75 grams grated cheese
paprika powder
ground cumin
salt and pepper

How to make a vegetarian taco?

Preheat the oven to 180°C (350°F).
Cut the eggplant and red bell pepper into cubes. Finely chop the onion and mince the garlic clove.
Heat some oil in a pan and sauté the onion and garlic. Then add the eggplant and bell pepper and fry for about 5 minutes. Add the diced tomatoes and let it simmer for around 5 minutes.
Meanwhile, put the taco shells in the oven. They only need to warm up and will be ready in about 6 minutes.
Cut the avocado in half, remove the pit and cut the flesh into small cubes.
Add the spices, salt and pepper to the eggplant mixture. I use about a teaspoon each of paprika and ground cumin, but taste and adjust to your preference.
Rinse the lentils and let them drain, then add them to the rest of the vegetables. Warm through for a minute or two.
Take the tacos out of the oven and divide the vegetable mixture among them. Garnish with grated cheese and pieces of avocado.

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These vegetarian tacos are a delicious and easy midweek meal. The combination of eggplant, bell pepper and lentils provides a hearty filling that satisfies everyone, including meat lovers.

Feel free to vary the spices to your taste. You can also add sour cream or fresh coriander as a topping for an extra tasty finish to your tacos.

Related products

Blackwell Cast Iron Frying Pan Set / Skillets ø 16, 20 & 25 cm - without non-stick coating

De Buyer Frying pan Mineral B Wood - ø 28 cm - without non-stick coating

In stock

4.5 (11)

€89,95

Related categories

Frying Pan

Garlic Press

Chopping Board

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