Baked Lentil Zucchini Tacos with Avocado Crema

5 from 1 vote

Baked Lentil Zucchini Tacos with Avocado Crema

These veggie packed tacos have crispy edges that are perfect for dipping in zesty avocado crema! (vegan, gluten-free, grain-free)

Prep Time30

Cook Time30

Total Time1

Course: dinner, lunch

Cuisine: Mexican

Servings: tacos

Calories: 223kcal

Ingredients

For the Lentil Zucchini Baked Tacos

3 tablespoons oil divided (I use extra virgin olive oil)
1 onion finely chopped
1 bell pepper cored and finely chopped
1 small zucchini finely chopped
3 garlic cloves minced
1 15-ounce can lentils drained and rinsed
2 tablespoons tomato paste
2 teaspoons chili powder make sure it is your preferred spice level
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
12 tortillas wheat or almond flour both work
1 cup shredded dairy-free cheese optional; I like Daiya's cheddar shreds

For the Avocado Crema

1 large avocado pitted
½ cup dairy-free plain Greek yogurt or regular DF yogurt
¼ cup lime juice about 2 limes
2-3 tablespoons lemon juice about 1 lemon
½ cup fresh cilantro
salt to taste about ¼-½ teaspoon

Instructions

In a large pot, warm 1 tablespoon oil over medium heat. Add the onion and sauté until translucent. Then add the bell pepper, zucchini and garlic. Continue to cook, stirring intermittently, for about 5-7 minutes, or just until peppers and zucchini are fork tender.
To the the pot, add the lentils, tomato paste, spices and herbs. Stir to combine and cook for a few minutes more. Remove from heat and set aside.
Line a baking sheet with parchment paper or a silicone mat. Taking one tortilla at a time, lightly brush the outside with oil. (I like to do one tortilla at a time and keep remaining tortillas sealed in the package to prevent them from drying out.) Scoop 1-2 tablespoons of lentil filling from the pot into the tortilla, add cheese (if desired) then fold in half and arrange on baking sheet. Repeat this process until all 12 tacos are assembled.
Bake in the oven at 400°F for about 5-7 minutes on each side, keeping a close eye to make sure they don't burn.
Meanwhile, make the avocado cream by combining the ingredients in a small food processor or blender. Blend until smooth. Taste test to see if you prefer more salt and adjust accordingly.
Remove tacos from oven and allow to cool for about 10 minutes. They will stay hot for a while! Serve warm with avocado crema and enjoy!

Notes

Nutrition Facts are for 1 taco with dairy-free cheese and avocado crema. The nutrition facts are an estimate and may vary depending on specific ingredients you choose.

Nutrition