Description
Lentil Shiitake Barbacoa Tacos made with green lentils and dried shiitake mushrooms served in tortillas with your favorite toppings.
Ingredients
Lentil Shiitake Barbacoa
- 1 cup Eden Foods Green Lentils, dry
- 1 TBSP avocado oil
- ½ white onion, diced
- 1 package Eden Foods Dried Sliced Shiitake Mushrooms
- ½ tsp garlic powder
- ½ cup reserved mushroom water
- 2 TBSP coconut aminos
- 1 tsp pure maple syrup
- 1 tsp apple cider vinegar
- 1 ½ TBSP chili powder
- 1 tsp ground cumin
- ½ tsp dried oregano
- Pinch of cinnamon
- ¼ tsp Himalayan sea salt
For serving
- almond flour tortillas (I used Siete Almond Flour Tortillas)
- sliced radish
- salsa
- fresh squeezed lime
- cilantro
Instructions
- Cook the lentils according to the package instructions and set them aside.
- Add the dried mushrooms to a large bowl filled with warm water. Allow them to soak for ~10 minutes to rehydrate. When the mushrooms are done, drain them with a strainer and reserve ½ cup for the barbacoa.
- Add the avocado oil to a large skillet over medium high heat. Once it’s warm, add in the diced onion and sauté for about 3 to 5 minutes, or until it’s translucent and fragrant. Add in the soaked mushrooms and garlic powder and sauté for another 5-8 minutes, or until the mushrooms start to brown on all sides.
- Add all of the remaining ingredients (reserved mushroom water, coconut aminos, maple syrup, apple cider vinegar, chili powder, cumin, oregano, cinnamon, and sea salt) and mix well to combine. Bring the mixture to a low boil, then reduce the heat and let the mixture simmer for 8 to 10 minutes, or until the water is mostly absorbed. Stir frequently during this process. If the pan goes dry, add a splash of filtered water or vegetable broth. The barbacoa is done when it’s thick and bubbling. Taste and adjust the salt and seasonings as desired before serving.
- Serve the lentil shiitake barbacoa taco filling warm in almond flour tortillas with optional toppings (sliced radish, salsa, lime, and cilantro).
- Store the leftover lentil shiitake barbacoa taco filling in an airtight container in the refrigerator for 3-5 days. Reheat and reassemble the tacos before serving. If the leftover taco filling is too dry, add a splash of water before reheating in the microwave or on the stovetop.
Notes
Recipe adapted from Minimalist Baker
- Prep Time: 75 mins
- Cook Time: 75 mins
- Category: Dinner, Entree
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free