Enchilada Lentil Tacos with Lime Slaw

5 from 5 votes

Enchilada Lentil Tacos with Lime Slaw

These Enchilada Lentil Tacos have incredible depth of flavour! The lentils are cooked in a spicy enchilada sauce on the stove or in the slow cooker, then tucked inside tacos & topped with zesty lime slaw. The saucy lentils are also great for enchiladas, burritos, quesadillas or just served on rice.

Prep Time15 mins

Cook Time2 hrs

Total Time2 hrs 15 mins

Course: Entree, Main Course

Cuisine: vegan

Servings: tacos

Calories: 196kcal

Author: Melanie McDonald

Ingredients

For Enchilada Lentils

300g | 1½ cups uncooked green lentils , or brown. NOT red
6 cloves garlic
2 teaspoons salt
¼ cup nutritional yeast , optional but adds depth to the flavour
796ml | 28 fl oz | 3⅓ cups canned crushed tomatoes , or passata
240ml | 1 cup water
1 medium onion , chopped finely
⅓ cup | 5½ tablespoons chili powder , If in the UK do not use this much. Yours is different to the chili powder in the U.S & Canada. Just use 1 - 2 teaspoons
¼ cup | 4 tablespoons maple syrup
2 teaspoons ground cumin
2 tablespoons dried oregano
2 tablespoons smoked paprika or chipotle powder
¼ cup | 4 tablespoons apple cider vinegar
½ teaspoon ground cinnamon
1 teaspoon ground coriander

For Lime Slaw

500g | around 5 cups shredded | ½ small red cabbage , you can use white cabbage instead or a mix of both
½ red onion , sliced finely
7 tablespoons lime juice
2 tablespoons maple syrup

To serve

18 small tortillas or taco shells
cilantro for garnish
guacamole (optional)

Instructions

In a slow cooker

Add all of the Enchilada Lentil ingredients (except the lentils and the salt) to a blender and blend until smooth. Pour into your slow cooker, add the lentils, stir and turn your slow cooker on high for around 4 hours or low for 6-7 hours.
Add the salt once the lentils have cooked and stir well.

On the stove top

Add all of the Enchilada Lentil ingredients (except the lentils and the salt) to a blender and blend until smooth. Add to a pan, pour in the lentils, stir and bring to a simmer. Turn down to low and cook for around 2 hours, stirring occasionally.
Add the salt once the lentils have cooked and stir well.

For the slaw

Shred the cabbage and onion finely. I used my food processor.
Mix the lime juice with the maple syrup. Keep them separate until just before serving then coat the cabbage and onion in the lime mixture.

To Serve

Fill tacos with some of the lentil filling, pile some slaw on top & garnish with cilantro.

Notes

The filling and slaw are both totally oil-free but most store bought taco shells or tortillas do have oil in them. For a healthier, completely oil-free version, try using crispy lettuce leaves instead.

Nutritional information is calculated using Old El Paso 6" soft tortillas.

Nutrition