Lentil Tacos with Sweet Potato

These hearty lentil tacos with sweet potatoes and fresh Mexican-inspired toppings make a flavorful, easy weeknight dinner. Ready in just 35 minutes!

Course Main Course

Cuisine Mexican

Prep Time 10

Cook Time 25

Total Time 35

Servings serves

Calories 776kcal

In a medium saucepan, bring the vegetable broth to a boil. Add the lentils, reduce heat, cover, and simmer for 12–15 minutes, or until just tender and the liquid is absorbed.
While the lentils cook, dice the sweet potatoes into ½-inch cubes. Mince the garlic and jalapeño (remove seeds for less heat).
In a large skillet, heat 2 tablespoons of oil over medium heat. Add the diced sweet potatoes and cook, stirring regularly, for about 10 minutes or until fork-tender and lightly browned.
Add the garlic, jalapeño, paprika, oregano, cumin, and salt to the skillet. Stir for 3–5 minutes until fragrant.
Add the cooked lentils and stir well to combine. If the mixture looks dry, add 2–3 tablespoons of water or broth. Remove from heat and squeeze lime juice over the mixture to finish.
Slice the avocados and chop the green onions and cilantro (if using).
Heat 1 tablespoon of oil in a skillet over medium-low heat. Working in batches, toast the tortillas for about 1 minute per side until slightly crisp and browned in spots. Add more oil as needed between batches.
Spoon 2–3 tablespoons of the sweet potato-lentil mixture into each tortilla. Top with avocado, green onion, and cilantro. Serve warm.

The sweet potatoes do not have to be peeled. They can be scrubbed thoroughly and have any damaged areas cut off. Peeling is easier for a more uniform look.
Leftover sour cream will keep in an airtight container for up to 3 days in the refrigerator.