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lentil picadillo tacos

Lentil picadillo tacos

Picadillo is a classic Mexican dish; every household has its version of it, this lentil picadillo is my vegan version, my home's version.
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Prep Time 15 mins
Cook Time 20 mins
0 mins
Total Time 35 mins
Course Main Course
Cuisine Mexican
Servings 6 people
Calories 366 kcal

Equipment

  • Skillet

Ingredients
  

  • 1 tablespoon vegetable oil
  • 1 small onion, chopped
  • 2 garlic cloves minced
  • 1 cup green lentils
  • 1 15 oz can tomato sauce or puree
  • 8 oz vegetable broth
  • 2 carrots peeled and chopped fine
  • 1-2 potatoes peeled and cut into 1/2 in pieces
  • 1 cup frozen peas
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 1 dried bay leave
  • 1 teaspoon salt
  • *optional 1 cup water

To serve:

  • 12 corn tortillas
  • 1 avocado sliced and peeled
  • chunky salsa

Instructions
 

  • Sauté the garlic and onion in the vegetable oil for three minutes or until fragrant.
  • Add the lentils, the tomato sauce, the vegetable broth, the vegetables, the thyme, marjoram, bay leaf, and salt.
  • *add an extra cup of water if it is to dry
  • Cover and let it cook for 20 min or until the lentils are cooked.
  • Heat the corn tortillas and add two or three tablespoons of the picadillo on the tortilla.
  • To finish each taco, add a slice of avocado and some salsa.

Video

Nutrition

Calories: 366kcalCarbohydrates: 60gProtein: 15gFat: 9gSaturated Fat: 1gSodium: 594mgPotassium: 985mgFiber: 18gSugar: 7gVitamin A: 3811IUVitamin C: 28mgCalcium: 116mgIron: 6mg
Keyword lentils, Vegan mexican tacos

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

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