Tacos veganos de alubias negras y lentejas (¡Fáciles!)

Ingredientes

• 1 cup green/brown lentils*
• 15 oz. can black beans
• 1 small yellow onion
• 3 cloves garlic
• 1 Tbsp. taco seasoning (or more)
• 1/3 cup salsa
• 1/2 cup vegetable broth
• 8 corn tortillas (or other tortilla)
• Tomato, lettuce, red onion, sweet corn, vegan cheese, salsa, guacamole, cilantro, etc.

Preparación

1. 1

   Cook lentils according to package directions and drain. (I simmer mine in a pot of water for 18-20 minutes or until tender, not mushy.)

2. 2

   While the lentils are cooking, finely dice the onion.

3. 3

   In a large skillet over medium-high heat, sauté onion for about 7-8 minutes. (I use about 3 Tbsp. water for no-oil sauté method, adding more as needed.)

4. 4

   Meanwhile, mince the garlic.

5. 5

   Once onion is translucent, add garlic and taco seasoning. Stir and sauté for 2 minutes.

6. 6

   Reduce the heat to medium. Add the cooked lentils (drained) and black beans (rinsed and drained). Mash the mixture with a potato masher to desired consistency.

7. 7

   Add the salsa and vegetable broth. Stir and heat for about 7-8 minutes uncovered or until slightly thickened. (Add a splash more vegetable broth if needed for a moist texture.) Taste and add salt or seasoning if desired.

8. 8

   Spoon the mixture into warmed tortillas and finish with toppings of choice.