This Vegan Taco Chili con Carne is hands down simplest „fake takeout“ packed with vibrant veggie nutrients: red lentils, black beans, onions, tomatoes and garlic, wrapped in soft homemade taco shells will make your family ask for the quick seconds!
Cook onions and 1 tsp salt on some oil on low to medium heat, stirring constantly.
If using bell peppers, throw it in and cook for 5 - 8 mins or until it's all nice and wilted and then add tomatoes. If not, just add tomatoes and cook, stirring often so it doesn't stick to the bottom, until it's all nicely reduced and creamy. During cooking add minced garlic, pepper, chili and/or other spices to your taste.
In the meantime, cook red lentils. Wash them thoroughly and drain and then cook in boiling water for ca. 20 mins or until they are soft. Don't overcook. Drain thoroughly, set aside.
When tomatoes are done, add lentils and beans, stir gently but well, taste the seasonings and fix it.
Make a dough. It should be firm, elastic but not sticky, so feel free to add a dash of flour but not much more.
Divide the dough into 30 balls. Flatten each one with your palm and then roll it out on a slightly floured surface into a circle a bit wider than your palm.
Heat your best pancake pan: Teflon or iron skillet, or whatever has proven itself non stick and stress-free.
On a drop of oil or without it, whichever works best on your pan, on medium heat, cook each Taco for a short min or until it gets nice brown spots. Turn over, cook for an even shorter min. Put the Taco on a plate and under the plastic foil so it stays soft and pliable.
Take one Taco, fill it with all of this beautiful stuff we talked about, cooked fillings and fresh veggies and herbs, maybe some mayo too, and enjoy!