Crispy Walnut Lentil Tacos

Directions

• Preheat your oven to 375 F
• Heat a large pan with the olive oil. Add in your chopped onions and cook on a medium/low flame for 5 minutes, until they become translucent.
• Add the lentils, walnuts and garlic to the pan and stir together for a minute or two, lightly mashing the lentils as you mix.
• Season the mix with the taco seasoning and stir together. Pour in the crushed tomatoes and veggie broth, bring it to a boil and reduce the heat to let it simmer for about 7-10 minutes covered, until the taco mixture thickens. Remove the lid and cook uncovered for additional 5-7 minutes. If the mixture is too watery, let it cook down for a few more minutes on medium heat.
• Add in the hot sauce if using, and adjust the seasoning as needed. My taco seasoning was salted, so I did not need to add more salt.
• Spread the taco mixture into half of a soft-shell tortilla and fold it over, then add a sprinkle of shredded cheese. Repeat with all of the taco meat. If you’re prepping the taco meat ahead of time, leave it in the pan until you’re ready to serve it. Don’t fill the tacos ahead of time, they will get soggy!
• Layer your folded tortillas on a sheet pan, and spray lightly with cooking spray.
• Bake the tacos for 15 minutes, until crispy on top- I like to place them under the broiler for the last minute. Serve with salsa, guacamole, and toppings of your choice!