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Ingredients

2 teaspoons ground ancho chile powder 1 teaspoon ground cumin ½ teaspoon ground coriander ½ teaspoon dried oregano ½ teaspoon salt ¼ teaspoon ground fennel seed 2 teaspoons olive oil 1 small onion, minced 2 cloves garlic, minced 2 ½ cups cooked brown or green lentils 3 tablespoons tomato paste 2 tablespoons water, or as needed 2 canned chipotle chiles in adobo sauce, seeded and minced 1 teaspoon adobo or hot sauce 8 (6 inch) vegan corn or flour tortillas 1 cup shredded lettuce 1 cup chopped tomatoes ¼ cup chopped fresh cilantro 1 cup guacamole 1 lime, cut into 8 wedges

Nutrition Info

389.3 calories carbohydrate: 61.8 g cholesterol: : - fat: 11 g fiber: 17.9 g protein: 16.8 g saturatedFat: 1.7 g servingSize: - sodium: 463 mg sugar: 6.7 g transFat: : - unsaturatedFat: : -

Combine ancho chile powder, cumin, coriander, oregano, salt, and fennel in a small bowl.
Heat oil in a large skillet over medium-high heat. Cook onion and garlic, stirring occasionally, until lightly browned, about 3 minutes. Add spice mixture and cook, stirring, until toasted, about 30 seconds.
Reduce heat to medium and add cooked lentils, tomato paste, a few splashes of water, and chipotle peppers. Cook, mashing lightly with a fork and adding water if necessary, until lentils are heated through and hold together, about 5 minutes. Season with additional salt if needed and adobo or hot sauce.
Lightly toast tortillas in a cast-iron skillet over medium heat. Spread about 1/3 cup filling down center of each tortilla. Top with lettuce, tomatoes, and cilantro. Serve with guacamole and lime wedges.

4 servings

This vegan version of classic tacos uses lentils instead of ground beef, along with other flavors so good you'll never miss the meat!