Lentil and black bean tacos


( Serves 3)

Cooking Time: 15 minutes



  • Lentils 240 grams/ml
  • Black bean 240 grams/ml
  • Tinned tomatoes 400 grams/ml
  • Onion 100 grams/ml
  • Garlic 5 grams/ml
  • Soy sauce 30 grams/ml
  • Paprika powder 30 grams/ml
  • Cumin powder 5 grams/ml
  • Maple Syrup 5 grams/ml
  • Gochujang 5 grams/ml
  • Tortilla 300 grams/ml
  • Iceberg-type lettuce 50 grams/ml
  • Red pepper 160 grams/ml
  • Lime 30 grams/ml


  • Chop the onion length ways and whack it a bit with a bit of olive oil.
  • Let it cook and soften and add the garlic. Cook for a couple minutes.
  • Add crunchy veg (if adding)
  • Drain and add the black beans and lentils. (if being good reserve the aquafaba and make a mayonnaise or a decadent chocolate mousse)
  • Add the spices and cook for 30 seconds and then add the soy sauce and chopped tomatoes.
  • Add the pepper
  • Add the maple syrup and gouchang if using and season to taste (we recommend not adding much salt because of the soy sauce)
  • Squeeze a fresh lime for zesty twang
  • Cook your tacos and have a lovelyyy dinner.

Extra Notes

(guacamole is optional but check out this broad bean guacamole which is just as yummy with minimal impact) Use one tbsp of smoked paprika and one normal

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