Lentil Walnut Tacos with Mango Salsa
Lentil Walnut Tacos are a simple, quick,
plant-based Instant Pot meal that packs
fiber, protein, and flavor into one gorgeous-yet-simple taco!
Say hello to my newest dinner obsession! I’m making double batches of this taco filling to have for lunches for a few days because it’s so delicious, versatile, and healthy! I have a different lentil walnut taco recipe I love (but it can easily get mushy in the food processor if you’re not careful), and I have an Instant Pot version without walnuts in my kids cookbook. I combined the two for my favorite lentil taco recipe to date!
They go together in this order: warm tortilla, avocado, lentil walnut filling, mango salsa. Bam.
These Instant Pot Vegan Lentil Walnut Tacos are:
–high in protein
–great source of omega 3 fatty acids
–gluten-free
–less than 20 minutes of hands-on work to make
–use common, easy-to-find ingredients
–filling is freezer-friendly
–easily customizable for families (add cheese, meat, etc. as you wish)
–potentially kid-friendly (all three of my kids have enjoyed them!)
–Delicious! You can’t eat just one!
How to Make These Simple Vegan Tacos
Start by cooking the lentils in water and taco seasoning. I list my recipe below and suggest you keep a jar of it on hand always!
Meanwhile, pulse the walnuts until they are fine. This adds great texture and meatiness to the lentils, not to mention health benefits.
Stir it all together and your taco filling is ready! This keeps well in the refrigerator for days and freezes and thaws really well, too.
Then, prepare your mango salsa. Chop some gorgeous ingredients, then stir together with salt and lime juice.
Next, mash an avocado or two, warm your tortillas, and you’re ready to eat!
Tacos are one of life’s simple pleasures. I have several other recipes you might like!
Zucchini Black Bean Corn Tacos
Butternut Squash Black Bean Tacos
Instant Pot Lentil Walnut Tacos with Mango Salsa
Ingredients
- 1 cup dry brown lentils
- 2 TBSP taco seasoning (recipe below if needed)
- 2 1/4 cups water (use 3 1/4 cups for stove method)
- 1/2 tsp salt
- 1/2 cup walnuts (or sunflower seeds for nut-free) (omit for lower fat)
Mango Salsa
- 2 large ripe mangoes, diced
- 1 red bell pepper, chopped
- 1/2 cup chopped red onion
- 1/4 cup cilantro leaves, chopped
- 1 lime, juiced
- 1/8 tsp salt
Tacos
- 8 corn or flour tortillas
- 1-2 ripe avocados or pre-made guacamole
Instructions
Instant Pot Instructions
- Combine the lentils, water, and taco seasoning into the inner pot of the Instant Pot. Set to high pressure for 8 minutes. Do a quick release (flip the valve to reslease steam) as soon as the time is up and it beeps. This prevents mushy lentils.While the lentils cook, pulse the walnuts or sunflower seeds in a food processor until they are coarse crumbs.
- Stir in the walnuts. Let stand a few minutes before serving.
Stove Top Instructions
- Combine the lentils, 3 1/4 cups water, and taco seasoning in a medium sized pot. Bring to a boil, then reduce heat to low and let simmer uncovered for 20 minutes. When they are tender, drain off any excess water. While the lentils cook, pulse the walnuts or sunflower seeds in a food processor until they are coarse crumbs. Stir in the walnuts. Let stand a few minutes before serving.
Mango Salsa
- Chop and dice everything. Stir together all the ingredients in a bowl.
To assemble tacos
- Warm the stack of tortillas in a damp towel in the microwave for about 50 seconds, until pliable. Keep covered and remove right before assembling your taco. Spread some mashed avocado or guacamole down the center of a tortilla, top with a heaping spoonful of lentil filling, then a spoonful of mango salsa. Devour!
Taco Seasoning
Ingredients
- 6 TBSP chili powder
- 2 TBSP cumin
- 2 TBSP garlic powder
- 2 TBSP onion powder
- 1 TBSP oregano
- 1 TBSP paprika
- 1 TBSP salt
- 1 TBSP pepper
Instructions
- Combine in a jar with a lid. Shake to mix. Label and jar and keep for using in recipes.
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