This is so easy and it makes a ton of filling, which you can use in tacos or as a side mixed with nachos using vegan shredded cheese and some rice and salad.
I usually start with all of the sides separate, as shown below, and then mix it all together as one huge taco salad.
For exact spice measurements, I use Chef AJ’s Lentil Taco recipe, available in her book “Unprocessed.” All it takes is a slow cooker, some lentils and your favorite taco seasonings and whatever diced vegetables you might want to add (or not). Start it in the slow cooker in the morning (it takes less than five minutes to prepare and throw in the pot) and by the end of the day your house smells like tacos and you’ve got a hearty filling that can spread over multiple meals.
I really love lentils because of how filling they are and how you don’t need a lot to make a huge meal out of them. Price-wise they are super-economical. Health-wise they are about as nutrient dense as it gets. One cup gives you 18g of protein and 16g of fiber. I use them in soups and, obviously, they work fantastic as as substitute for ground meat in tacos.
But wait, there’s more! Michael Greger at NutritionFacts.org talks about the lingering blood sugar stabilization factor beans/lentils are capable of producing in this video. If you grapple with diabetes in your life, you may be interested in this research.
Eat your beans!