Do you remember when Taco Bell came out with the Double Decker Taco (c. 1996)? Soft…crunchy…soft…crunchy! Although it has been at least a decade since I have eaten a fast food taco, the soft and crunchy combination is definitely a winner. You can make your own, healthier version at home in about 30 minutes. You won’t even miss the “meat!”
- 1 cup finely chopped onion
- 1 clove minced garlic
- 2t olive oil
- 1 cup dried red lentils, rinsed
- 2t taco seasoning
- 2t ground cumin
- 1t dried oregano
- 2 cups vegetable broth
- 2-4 T nutritional yeast
- Salt, to taste
- 2 ripe avocados
- Lime juice
- Salt, to taste
- 2 T nutritional yeast (or more, to taste!)
Toppings + Tortillas
- 2-3 cups of chopped mixed greens or lettuce
- 1-2 cups of chopped tomatoes
- About 1 cup of Daiya or other dairy-free cheese
- 8-10 small corn tortillas (soft)
- 8-10 crunchy taco shells
- Saute the onion in a large skillet with oil and garlic until tender (5-7 minutes) over medium-high heat.
- Add lentils, taco seasoning, cumin and oregano. Cook and stir for 1 minute.
- Add vegetable broth, stir, and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes.
- While lentils are cooking, mash avocado with a squirt or two of lime juice and sea salt and nutritional yeast to taste. Set aside.
- Wrap soft tortillas in foil and place in the oven or toaster oven for 5-10 minutes while lentils are cooking. Also heat crunchy shells in the oven for the last few minutes.
- Uncover lentils and cook for an additional 5 minutes until most of the liquid is absorbed. Stir in nutritional yeast during the last minute or two. The lentils will thicken a bit as they cool.
- To prepare tacos, spread 1-2 T of guacamole on each tortilla, break a taco shell in half and lay flat. Spread lentils on one side, then top with lettuce, tomato, cheese and salsa. Fold sides together and enjoy!