Vegan Yumminess

Lentil Lettuce Tacos

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Is it just me, or is there something crazily addicting about lettuce? I’m not talking about just any lettuce. I mean the crunchy, crispy, almost sweet, makes-you-feel-amazing, and maybe-it’s-Romaine lettuce.

Lentil Lettuce Tacos 1

If your name is Jonathan (a.k.a. Hubby), your lettuce addiction drives you to raid the fridge after a meal, just so you can stuff a few lettuce leaves in your mouth. I’m not exactly that person. I love lettuce, but…uhh…I mostly like it to have clothes on. In my damaged psyche, lettuce just needs to be dressed up to be eaten. And if “dressed up” means mildly spicy, Tex-mexy, mushroom and lentil filling with spicy chipotle sauce, then I’m all in–hook, line, and sinker.

Care for a bite?

Lentil Lettuce Tacos 2

Have you ever had an Asian-style lettuce wrap? Like the ones from P.F. Chang’s? <swoon>

Well, imagine lettuce wraps left for vacation to southern Texas, went vegan and got skinny, then came home.

That was a weird example, but you get the idea. Lentils and lettuce are pretty much the epitome of healthy and nutritious (and delicious!). (It rhymes! :D)

Lentil Lettuce Tacos

But you can’t stop with just the lentil and mushroom filling. The spicy sauce drizzled on top totally turns these lentil lettuce tacos into a home run. The exciting part is that the spicy chipotle sauce recipe comes to us from my friend Kristi’s brand spankin’ new vegan food blog: Veggie on a Penny!

So head on over there to see Kristi’s fabulous recipe and to give her site some lovin’.

Lentil Lettuce Tacos

Print recipe
Lentil Lettuce Tacos
Serves 6-8
Prep time 5 minutes
Cook time 10 minutes
Total time 15 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Appetizer, Lunch, Main Dish, Salad, Side Dish, Snack, Starter
Occasion Casual Party

Ingredients

  • 8oz white mushrooms (diced)
  • 1/2 cup finely chopped onion
  • 3/4 cups finely chopped yellow bell pepper (Or any bell pepper of your preference)
  • 1 1/2 tablespoon extra virgin olive oil
  • 1/2 cup organic corn (I used frozen, but canned or freshly cooked would work too.)
  • 3 cups cooked lentils ((about 1 1/4 cup dried lentils, cooked))
  • 1 teaspoon pure cane sugar or agave nectar
  • 1/2 teaspoon nutritional yeast flakes
  • 3/4 teaspoons chili powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1 pinch ground cayenne pepper
  • 1/2 teaspoon lemon juice
  • 1 teaspoon salt (or more to taste)
  • 1/4 cup chopped fresh cilantro (optional)
  • 8 Romaine lettuce leaves (Actual number largely depends on the size of Romaine leaves you're using, and how much filling you like in each.)

Directions

Step 1
In a large skillet, saute your mushrooms, onions, and bell pepper in your olive oil. This should take just a few minutes (5 minutes, tops) for your mushrooms to cook down and your onion and bell pepper to get all aromatic and tender.
Step 2
Add your organic corn and lentils to the mix, followed by your seasonings (basically everything except your lettuce), continuing to stir periodically until everything is nice and hot.
Step 3
Prep your lettuce leaves by rinsing and gently patting dry. Try to keep those leaves as intact as possible.
Step 4
Spoon about 1/4 cup (or more) of filling into each Romain leaf. Sprinkle with chopped cilantro (optional), and drizzle chipotle sauce over everything. (See note above on chipotle sauce recipe.)
Step 5
Devour!
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Here’s to a fabulous new week!