This plant-protein packed taco "meat." featuring lentils, chickpeas and walnuts is simple to prepare and even with a little extra prep step. The lentils and chickpeas also keep it budget friendly. When combined with crisp organic taco shells and a few simple topping, weeknight dinners come together in one, two, tres!
Put the walnuts in a bowl with enough water to cover them completely and place in the fridge for at least 6 hours to overnight.
Either the night before or at least 1 one before you want to make your taco meat, cook the lentils according to package directions.
In the meantime, prepare the other taco toppings. I recommend making the guacamole just before you're ready to eat it to minimize the oxidation.
When you're ready to make the taco meat, drain the walnuts and rinse, then add to a food processor along with the remaining taco meat ingredients. If you want to warm the taco meat, add to a medium saucepan along with some salsa and heat over medium-high for about 5 minutes.
Assemble and enjoy!
*I usually buy Tostitos or Old El Paso salsa, but you can buy any kind that is free of sugar (read the ingredients to be sure!)
*I love Jeff's Natural's jalapeno peppers because they're free of some of the additives and dyes typically found in most prepared jalapeno pepper brands.