Vegan Lentil Lettuce Tacos

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Prep Time5

Cook Time10

Course: Appetizer, Entree, Hors d'oeuvres, Side

Cuisine: American, Mexican, Tex-Mex

Servings:

Calories: 194kcal

8 oz Cremini 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.

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.
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.
Prep your lettuce leaves by rinsing and gently patting dry. Try to keep those leaves as intact as possible.
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.)

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