Tacos are by far one of the most awesome foods out there. No, seriously. They can be prepared in so many ways, and for so many diet preferences. Plus, they are delicious! In my avocado tostadas post I raved about tacos, and compared tostadas to the awesomeness of a taco. I love tacos so much that I have a taco pizza recipe, and a taco stuffed shells recipe. This lentil pecan tacos recipe is a traditional taco recipe, made to mimic what meat-eaters call a classic taco.
I tried this taco “meat” filling with a variety of different ingredients. Mushrooms and bulgar are a few that were good, but not great. The flavor of the toasted pecans really make this dish. The toast on the pecan adds so much depth of flavor and umami. The lentils are ground with the pecans and make the perfect texture to moisture ratio. Try this lentil pecan tacos recipe and your whole family is sure to enjoy it!
Variations on the Lentil Pecan Tacos recipe:
- In place of the long list of seasonings, you can try 3 1/2 tablespoons of taco seasoning from a spice jar. I avoid the packets of taco seasoning because of additives, all you really need are the spices!
- I like to serve these in crunchy corn taco shells, but you could try soft shells as well. Or use both to please everyone in your crowd.
- I use standard brown lentils in this recipe because they are inexpensive. You could try it with red or french lentils as well. Black beans might even work in a pinch.
- 1cup lentils, rinsed and drained
- 1 cup pecans (pieces or halves both work)
- 2 TBS olive oil
- 2 tsp chili powder
- 2 tsp paprika
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp cumin
- ½ tsp oregano
- ½ tsp black pepper
- ½ tsp salt
- ⅛ tsp cayenne
- 16-20 taco shells
- Lettuce, tomato, cheese, and sour cream, hot sauce, for serving
- In a small sauce pan, cover lentils with water. Bring to a boil and simmer for 20 minutes. Drain and rinse well.
- Meanwhile, toast pecans until starting to brown and fragrant. Pulse pecans in the food processor until well chopped, but not fine.
- Add cooked lentils, olive oil and seasonings to the food processor. Pulse a few more time to break up lentils and the combine spices.
- Serve in taco shells with your favorite taco toppings. I layer my tacos with the lentil pecan mixture on the bottom, topped with cheese, lettuce, tomatoes, sour cream and a dash of hot sauce.
