Lentil Chipotle Tacos are filled with spiced tender black lentils and topped with a fresh and sweet mango pico de gallo. They’re vegetarian, so flavorful and absolutely delicious!
Question to all my vegetarian, meatless Monday, plant based enthusiast, veggie loving friends, have you ever tried black beluga lentils in your tacos? They’re game changing! Beans are great and all, but let me share with you my obsession for these teeny tiny little gems. Not only do they pack a nutrition punch (protein, fiber, folate, iron & potassium), they’re also perfectly sized and have an ideal texture for tacos. They retain their shape rather than turning to mush when cooked, unlike other varieties. Not to mention they are an eye catching stunner in so many dishes. I especially love their deep color against the bright mango pico de gallo in these Lentil Chipotle Tacos. I mean GORGEOUS!
Lentil Chipotle Tacos are so EASY!
This recipe is honestly so minimal when it comes to effort. The ingredients are so flavorful on their own, they don’t require much production. The lentils are amped up just a bit with some salsa, a taco seasoning blend and chipotle pepper. And the mango de gallo balances the spice perfectly with a touch of bright sweetness. And truth be told, this pico is so good it should really be the star of its own show. If anything, you should definitely make this mango pico with some tortilla chips for a crazy good appetizer. Trust me you need this pico in your life!
If you make these Lentil Chipotle Tacos with Mango Pico de Gallo make sure to leave a comment or give it a rating! And if you’re into taking photos of your food (like me), be sure to give me a tag on Instagram!
Lentil Chipotle Tacos with Mango Pico de Gallo
- Prep Time: 15 Minutes
- Cook Time: 25 Minutes
- Total Time: 40 minutes
- Yield: About 4 Servings
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Description
Lentil Chipotle Tacos are filled with spiced tender black lentils and topped with a fresh and sweet mango pico de gallo. So easy, flavor packed and absolutely delicious!
Ingredients
Lentil filling:
1 c. dried black lentils
2 c. low sodium vegetable broth
1 canned chipotle chile, minced
3/4 tsp. cumin
1/2 tsp. coriander
1/2 tsp. Mexican oregano
1/2 c. salsa
Mango de Gallo:
1 mango, diced
1/2 c. diced red onion
1 serrano, minced
1 clove garlic, minced
1/3 c. chopped cilantro
Juice of 1 lime
Serve with:
Tortillas
Finely shredded cabbage
Queso fresco
Lime wedges
Instructions
To make the lentil filling, place dried lentils, broth, chipotle chile, cumin, coriander, oregano and salsa in a medium saucepan. Bring to a boil over medium-high heat. Reduce to a simmer and cook until the liquid is absorbed and lentils are tender, about 25 to 35 minutes.
While the lentils are cooking, prepare the mango pico de gallo. Add the mango, red onion, serrano, garlic, cilantro and lime juice to a medium bowl. Stir until combined.
Serve lentil filling with warm tortillas, mango de gallo, shredded cabbage, queso fresco and lime wedges.
Keywords: tacos, taco tuesday, cinco de mayo, meatless monday, chipotle, lentils, lentil tacos, vegetarian, mango, pico de gallo, cilantro, queso fresco, mexican, mexican food, mango de gallo
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