Lentil “Ground Beef” Tacos (Vegan):
- Heat a small panto a medium temp and add about 3tbsp of lentils. Add about a tbsp of taco seasoning and cook until the lentils dry up and start to crumble like ground beef. Then remove from heat.
- Warm 3 tortillas
- Spread hummus on each tortilla and add your lentils.
- Add all your toppings, lettuce, tomato, sliced avocado and your choice hot sauce. Then squeeze some lime on each taco and enjoy.

3 tbsp cooked lentils
1 tbsp of taco seasoning
3 corn tortillas
1 tbsp hummus (any flavor, I used jalapeno)
1/2 chopped tomatoes
1/2 cup of your choice of lettuce (I used baby kale and spinach)
1/2 of an avocado sliced
Lime squeezed on top

Nopales “Cactus” Beet Tostadas (Vegan):
1 Nopale chopped
1/2 small yellow onion
2 beet tortillas
1 tbsp hummus (any flavor, I used jalapeno)
2 sliced red radishes
hand full of baby kale
Lime squeezed on top
If you have a fresh nopale you want to wear gloves to protect your hands from the cactus hairs and lay it flat while cutting off the spines (thorns) with a knife then cut all around the rim until you’ve removed all the thorns.
- Chop up your nopale and onion.
- Heat the pan for your tostadas on a medium heat and cook beet tortillas for 5-6min on each side until crispy.
- In another pan add oil and brown your onions.
- Add the cactus to your onions. They will have a stickiness to them that evaporates as they cook and go from bright green to a dark green when finished.
- Spread hummus on each tostadas and add your nopales.
- Add radishes and kale then squeeze some lime and enjoy.