Description
Crispy air fryer vegan rolled tacos filled with a flavorful seasoned mixture and cooked until perfectly golden. A delicious plant-based twist on a classic favorite.
Ingredients
- 12 small corn tortillas
- 1 tablespoon olive oil
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 cup cooked lentils
- 1/2 cup canned black beans, drained and rinsed
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
- 1/4 cup vegetable broth
- Cooking spray
Instructions
- Heat olive oil in a skillet over medium heat. Add diced onion and cook until softened, about 3–4 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in lentils, black beans, cumin, chili powder, smoked paprika, salt, and pepper.
- Add vegetable broth and cook for 3–5 minutes, stirring occasionally, until mixture thickens slightly. Remove from heat.
- Warm the corn tortillas until pliable.
- Spoon 2–3 tablespoons of filling onto each tortilla and roll tightly.
- Place rolled tacos seam-side down in the air fryer basket. Lightly spray with cooking spray.
- Air fry at 400°F (200°C) for 8–10 minutes, flipping halfway through, until crispy and golden.
- Serve warm with your favorite toppings or dipping sauces.
Notes
- Warm tortillas to prevent cracking when rolling.
- Swap lentils with mashed potatoes or tofu for variation.
- Store leftovers in the fridge for up to 3 days and reheat in the air fryer.
- Serve with guacamole, salsa, or vegan sour cream.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Air Fryer
- Cuisine: Mexican
Nutrition
- Serving Size: 3 tacos
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 8 g
- Protein: 11 g
- Cholesterol: 0 mg
