Tacos are easily one of my favorite foods. They’re handheld, they’re usually pretty quick/easy to put together and they come in so many different varieties. I’ve shared recipes before for Brussels Sprouts Tacos, Buffalo Cauliflower Tacos and Halloumi & Black Bean Tacos, but now I’m actually doing a classic Mexican-style version—Chipotle Veggie Tacos!

The “meat” in this taco consists of cooked brown lentils, shredded carrots, chipotle peppers in adobo sauce, diced green chiles, sautéed onions + garlic plus lots of seasonings and spices. This is a one-pot meal where all you have to do is let it simmer down into a smokey, spicy, flavorful concoction. The filling is 100% vegan, but I did end up topping my tacos with shredded pepper jack cheese, as well as sliced radishes for crunch and fresh cilantro for brightness. We paired the tacos with simple grilled corn, but you could also whip up some beans and rice. Enjoy!

INGREDIENTS

• 1 red onion, chopped

• 1 bag of shredded carrots (or about 2 cups)

• 5 garlic cloves, minced

• 1 1/2 c. cooked brown lentils

• 1 - 4 oz. can diced green chiles

• 4-5 chipotle peppers in adobo sauce (I also scoop out some of the sauce and add it directly to the pan)

• 2 T. olive oil

• 2 t. smoked paprika

• 2 t. ground cumin

• 1 T. dried oregano

• 2 t. garlic powder

• Juice of half a lime

• Large pinch of brown sugar

• 1 T. low-sodium soy sauce

• 2 T. apple cider vinegar

• 1/4 c. vegetable broth

• Salt and pepper, to taste

• Two ears corn

• Cooking spray

• Tortillas of your choice

• Shredded pepper jack cheese, cilantro and sliced radish, to garnish

STEPS

1) Cook the lentils according to package directions and set aside.

2) Add the olive oil to a large skillet over medium heat and, once hot, add the red onion and garlic. Sauté for about five minutes or until the onion becomes translucent.

3) Add the lentils, carrots, brown sugar, paprika, cumin, oregano, chipotle peppers + adobo sauce, diced green chiles, lime juice, soy sauce, apple cider vinegar and vegetable broth. Season well with salt and pepper and stir to combine.

4) Allow to simmer at medium heat for 10 minutes, then adjust to low and simmer, uncovered, until the mixture thickens (about 30-40 minutes). You don’t have to, but once everything was done cooking, I used an immersion blender to purée the mixture just a bit.

5) In the meantime, remove the husks and silks from the corn. Spray the corn with cooking spray, then place on a grill, turning occasionally, until the corn starts to lightly char. Allow to cool a bit before using a knife to remove the kernels from the cob.

6) Heat the tortillas in the microwave if you want, or do what I did and spray a pan with cooking spray, heat it over medium-high heat and grill the tortillas until the crisp up a bit. Add filling to your tortillas and top with shredded pepper jack cheese, cilantro and sliced radishes.