Vegetarian tacos

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 flavor. 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 people

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 g lentils (soaked / canned)
400 g diced tomatoes
1 red onion
1 garlic clove
1 avocado
75 g grated cheese
paprika powder
cumin powder
salt and pepper

How to make a vegetarian taco?

Preheat the oven to 180°C
Cut the eggplant and red bell pepper into cubes. Finely chop the onion and the garlic clove.
Heat some oil in a pan and sauté the onion and garlic. Then add the eggplant and pepper and fry for about 5 minutes. Add the diced tomatoes and let it simmer for about 5 minutes.
Meanwhile, put the taco shells in the oven. They just need to warm up and are ready in about 6 minutes.
Cut the avocado in half, remove the pit and then dice it.
Add the spices and salt and pepper to the eggplant mixture. I use about a teaspoon of paprika and cumin powder, but taste and adjust to what you like.
Rinse the lentils and drain them, then add them to the rest of the vegetables. Heat for about 2 minutes.
Take the taco shells out of the oven and divide the vegetable mixture between them. Garnish with grated cheese and pieces of avocado.

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These vegetarian tacos are a delicious and easy weekday meal. The combination of eggplant, pepper and lentils creates a hearty filling that satisfies everyone, even meat lovers.

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