You have to share this with someone who love tacos!

Taco night is the best night tbh but have you ever tried swapping meat for a plant based taco?!

These tacos are high in plant protein and high fiber and tasty cheesy and satisfying that you’ll be making these weekly!

My husband was even shocked to hear there was no meat in these!

These vegetarian tacos are perfect for a meatless meal and support heart health.

We paired these with grilled veggies on the side.

Would you try meatless tacos?

Ingredients:
8 corn tortillas
1 tbsp olive oil
1 medium yellow onion, diced
4 garlic cloves, minced
1 can black beans, drained
1 can lentils, drained
Salt and pepper
1 tsp smoked paprika
1 tsp garlic powder
1/4 tsp ground cumin
Dash of ground chili pepper for spice
6oz bag of shredded Monterey Jack cheese (can use vegan cheese if needed)

Cilantro lime cream:
1 cup nonfat Greek yogurt
2 tbsp mayonnaise Olive oil blend
1/2 fresh lime, juiced
1 small garlic clove
½ tsp salt
¼ tsp onion powder
½ cup fresh cilantro

Directions: Preheat oven to 400F. On a baking sheet, lay out the tortillas, top with salt if needed and bake for about 5 minutes, set aside. In a pan over medium heat, add in olive oil until hot. Add onion and garlic and cook for about 5 minutes until softened. Add in black beans and lentils to heat. Add in salt, pepper, smoked paprika, cumin, and chili powder and combine. Mash the mixture until a bit softer in texture then remove from heat. Top each corn tortilla with cheese, then a scoop of bean mixture and more cheese and close. Bake tacos for another 5-8 minutes or until cheese has melted. While the tacos are cooking, in a food processor or blender, blend together Greek yogurt, mayo, lime juice, garlic, salt, onion powder, and cilantro until smooth. Serve tacos with cilantro lime cream. Enjoy!