Lentil Tacos
Recipe type: Entree
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
Low fat and protein rich lentil tacos are a super easy and delicious way to use your Instant Pot!
For the Nacho Cheese:
  • 1 cup cashews, soaked 1 hour and rinsed
  • 1 cup bell pepper, chopped and seeded
  • 2 tablespoons nutritional yeast
  • 1½ teaspoons apple cider vinegar or lemon
  • 1½ teaspoons sea salt
  • ¼ cup water
  • 1 tablespoon olive oil
For the Tacos:
  • 6 taco shells
  • 1 cup lentil taco "meat"
  • 2 avocado, cubed
  • 1 cup cherry tomatoes, halved
  • 1 ear corn, shucked
  • 1 head of romaine, shredded
  • ¼ cup cashew ricotta (optional)
  • ½ cup nacho cheese (see recipe above)
  • ½ bunch cilantro
  1. To make the Nacho Cheese, place all the ingredients in a blender and purée until smooth. Keep refrigerated until ready to use. Will last up to 1 week.
  2. To make the tacos, place the taco "meat" into a sauté pan and add a little water. Heat up until the meat is hot all the way through. Set aside until ready to build the tacos.
  3. To build the tacos, heat each taco shell up in a pan until soft and pliable. Fill each taco shell with a few tablespoons of the warm taco "meat". Top each taco with a little of the avocado, cherry tomato, corn kernels and shredded romaine. Crumble a little bit of the cashew ricotta on top, and finish with a drizzle of the nacho cheese and a few sprigs of cilantro.
  4. Serve immediately and enjoy! This is great with some rice and a side of salsa.
Recipe by Plant Craft at https://www.rachelcarr.com/lentil-tacos/