While I certainly don’t find anything wrong with meat substitutes, we do try to eat them in moderation because they tend to contain high amounts of sodium and even some weird ingredients. Prior to making these tacos, I would typically use Fantastic Food’s Taco Filling Mix, which is pretty tasty in a junk food kind of way. But when I came across the recipe for these Ancho Lentil Tacos from Isa Chandra Moskotwitz on the Post Punk Kitchen blog, I was pretty eager to give them a try. And, boy, they did not disappoint.
The lentil filling was packed with flavor and took on an almost meaty texture, which surprised me. I did make a few changes to the original recipe. I used red chili powder in place of the ancho chili powder, which is why I’m not calling these by their original name. I also used Valentina Mexican Hot Sauce, which is the best hot sauce in the world, if you ask me. I’m not a big fan of heat and this sauce packs just a little bit of heat and tons of flavor. I served my tacos on corn tortillas, and piled on shredded lettuce, fresh salsa and red onion.
For my side, I made Yellow Garlic Rice, a recipe from “Viva Vegan.” (Unfortunately, the recipe for that isn’t available online.) Making this rice recipe just reminded me that I really need to start cooking more from that book, especially with summer fast approaching. There are so many delicious-looking recipes in it that scream “backyard cookout.”
Anyway, if you’re looking for a quick and nutritious meal that is easy on the budget, I highly recommend these tacos. You won’t be disappointed.