Ingredients
Scale
- 1 1/2 cups brown lentils (rinsed and picked over)
- 1 large diced white onion
- 2 cloves minced garlic
- 1 jalapeño de-seeded (diced)
- 2 cans fire-roasted tomatoes
- 4 cups organic vegetable broth
- 2 packages vegan taco seasoning or use your own brew
- 1 package corn or flour tortillas (12 tortillas)
- 1/4 cup lime juice
- Chili powder (sprinkled)
- 3 jalapeños (de-seeded and sliced)
- Salsa of choice or hot sauce
- Vegan sour cream
Instructions
- In a pot, combine brown lentils, diced onion, minced garlic, jalapeño, fire-roasted tomatoes, vegetable broth, and taco seasoning. Bring to a boil, then reduce heat. Simmer until lentils are tender (about 20-25 minutes). Once cooked, drain any excess liquid if needed.
- Preheat your air fryer to 400°F (200°C). Place a tortilla on a flat surface and add about 2-3 tablespoons of the filling mixture in the center. Roll the tortilla tightly around the filling and secure it with toothpicks if necessary.
- For air fryer: Arrange taquitos in the air fryer basket in a single layer. Cook for about 8-10 minutes or until golden brown and crispy. For oven: Preheat oven to 425°F (220°C). Place taquitos on a baking sheet lined with parchment paper. Bake for about 15-20 minutes or until crisp.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Frying/Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taquito (approximately 50g)
- Calories: 140
- Sugar: 2g
- Sodium: 250mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg