Lentil & Black Bean Tacos with Shredded Carrots & Avocado

Here is another great vegetarian taco recipe for you to try! Full of flavor, full of health....these tacos are a total win!

This recipe makes about 8 small tacos. If you want to add meat, I think shredded chicken would be a good addition. Enjoy!

Ingredients:
1 Tbl coconut oil or extra virgin olive oil
1 medium onion, diced
5 garlic cloves, peeled and chopped
1 15oz can lentils, drained and rinsed
1 15 oz can black beans, drained and rinsed
12 cherry tomatoes, cut into quarters
1 tsp dried cumin
1 tsp dried coriander
1/2 tsp salt
1 tsp chili powder
juice of one whole lemon
8 taco sized tortillas

Topping Ideas:
shredded carrots
ripe avocado, cut or smashed
shredded cabbage
thinly sliced kale, green stems removed
chopped red or green bell pepper
chopped fresh or pickled jalapenos
sliced radishes
pickled onions (this is a must for my family!)
hot sauce
salsa
sour cream or plain Greek yogurt
pepitas
cooked brown rice

Directions:
Heat oil over medium heat. Add onions and cook for for 3 minutes. Add garlic and cook for an additional 2 minutes, stirring often so the garlic doesn't burn. Add quartered cherry tomatoes and cook for about one minutes. Add lentils, black beans, and spices. Stir and cook for a few minutes, until everything is incorporated and warm. The lentils and beans will start to break down a bit and become mashed, this is fine. Turn off the heat and squeeze the juice of one lemon over the lentil mixture and give a good stir. Now you are ready to assemble the tacos.

While lentil mixture is cooking warm tortillas. Add about 1/4 cup of the lentil mixture to a warmed tortilla and top with your desired toppings. I used shredded carrots, thinly sliced kale, pickled onions, cooked brown rice, sliced avocados and hot sauce on mine. Try to get as many fresh veggies in there as you can for a very healthy veggie taco! Enjoy!