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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!”

Double Decker Lentil Tacos [Vegan]

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Ingredients

Lentil Filling

  • 1 cup finely chopped onion
  • 1 clove minced garlic
  • 2tsp olive oil
  • 1 cup dried red lentils, rinsed
  • 2tsp taco seasoning
  • 2tsp ground cumin
  • 1tsp dried oregano
  • 2 cups vegetable broth
  • 2-4 Tbsp nutritional yeast
  • Salt, to taste

Guacamole

  • 2 ripe avocados
  • Lime juice
  • Salt, to taste
  • 2 Tbsp nutritional yeast

Toppings and Tortillas

  • 2-3 cups of chopped mixed greens or lettuce
  • 1-2 cups of chopped tomatoes
  • About 1 cup vegan cheese
  • Salsa
  • 8-10 small corn tortillas (soft)
  • 8-10 crunchy taco shells

Preparation

  1. Saute the onion in a large skillet with oil and garlic until tender (5-7 minutes) over medium-high heat.
  2. Add lentils, taco seasoning, cumin and oregano. Cook and stir for 1 minute.
  3. Add vegetable broth, stir, and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes.
  4. While lentils are cooking, mash avocado with a squirt or two of lime juice and sea salt and nutritional yeast to taste. Set aside.
  5. 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.
  6. 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.
  7. 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!


About The Author

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Jennifer Valentine

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Jennifer is on the Editorial Team at One Green Planet. She earned her Masters Degree in City and Regional Planning from UNC Chapel Hill before moving to Boulder, Colorado in 2006. During the first part of her career, Jennifer worked as a pedestrian and bicycle planner and project manager. As a long-time vegan and competitive distance runner, Jennifer strives to provide a positive example of healthy and sustainable living.

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