Vegan & gluten-free tacos, it's time for a fiesta! Simple 3 ingredient tortilla wraps, fresh salsa, spiced black beans, and a wholesome, homemade cheese sauce! This healthy, plant-based meal is one worth trying! It's quick and easy to make, supports a healthy lifestyle, and each tortilla can be personalized so it's perfect for you! Add toppings you love and leave off what doesn't suit your dietary preferences. Enjoy this vibrant recipe and have fun getting creative in the kitchen!
Vegan I Gluten Free
Serves: 8 - 10 mini tacos
Time: 4 hour soaking + 30 minutes
Gluten-Free Tortillas
1 cup lentils
2 cups water
3 tbsp. tapioca flour
Vegan Cheese Sauce
2 medium size Yukon Gold Potatoes
1 large carrots
1/4 cup nutritional yeast
1 tbsp. olive oil
½ lemon, juiced
1 clove garlic, minced
1/2 tsp. apple cider vinegar
1/2 tsp. salt
1/2 tsp. onion powder
1/4 - 1/2 tsp. turmeric
1/4 tsp. ground paprika
Simple Salsa
4 tomatoes, diced
2 large cucumbers, diced
1 bunch cilantro, chopped
3 spring onion, chopped
2 limes, juiced
2 tbsp. olive oil
1 clove garlic, minced
1/2 tsp. cumin
1/4 tsp. salt
1/4 tsp. black pepper
Black Beans
1 (15ounce) can black beans, drained & rinsed
1 tbsp. olive oil
1/2 yellow onion, sliced
1/2 tsp. paprika
1/2 tsp. cumin
1/4 tsp. dried oregano
Salt & pepper to taste
Toppings
Avocado
Fresh Herbs
Lime wedge
To make the tortillas - Rinse the lentils and place them in a bowl with 2 cups water. Let soak 4 hours. When ready, transfer to a blender with the tapioca flour. Mix until smooth, ~1 minute.
Heat a large non-stick skillet over medium heat. Once hot, add ~1/4 - 1/3 cup of the lentil mixture. Rotate the pan to create a circular shape. Tip: I find making mini wraps, a little larger than the palm of your hand, works best!
Let the mixture cook 2 - 3 minutes until bubbling and golden brown. Use a spatula to flip the tortilla and cook another 1 - 2 minutes. Once both sides are cooked through and slightly browned, transfer to a plate.
Continue the process until all the mixture is used.
To make the cheese sauce - Peel your potatoes and carrots. Place in a steamer pot and cook until soft, 10 - 15 minutes.
Place all cheese sauce ingredients in a blender and mix until smooth and creamy, 1 - 2 minutes.
Taste and adjust seasoning as needed.
To make the salsa - Add all ingredients to a mixing bowl. Stir well.
Taste and adjust seasoning or lime juice to your preferences.
To make the black beans - Rinse and drain your beans. Set aside.
Heat a large skillet with 1 tbsp. olive oil. Add your onion slices and sauté until golden brown, 2 - 3 minuets.
Add the beans and remaining ingredients, cook an additional 2 - 3 minutes, until the beans are heated through.
To assemble the tacos - Prepare your desired toppings.
Divide your tortillas among plates. Top with your bean mixture, salsa, lettuce, cheese sauce, and toppings of choice!
Enjoy fresh.
Store leftovers separately (tortillas 1 day; cheese sauce 3 - 5 days; salsa 1 - 2 days; beans 1 -2 days).
