6 to 10 mushrooms, diced
1 small onion, diced
2 cloves garlic
oil, as needed
2 cups prepared lentils
2 tablespoons chili powder
salt and pepper, to taste
garlic powder, to taste
cumin, to taste
2 to 4 tablespoons water
8 corn tortillas
2 cups lettuce, shredded
pico de gallo, to taste
1 (14 ounce) can vegetarian refried beans
2 avocados, mashed
1 tomato, diced
1. Put mushrooms, garlic, and onion in a skillet with some cooking oil. Cook over medium heat until onions are translucent. Add the lentils, seasoning, and water. Heat and blend.
2. Soften the corn tortillas in hot oil, about 2 to 4 seconds dipped in the hot oil is good and keeps them from getting too hot.
3. Use the lentil and mushroom mix as you would taco meat. Add the refried beans, mashed avocado, pico, lettuce and tomato.
Source of recipe: I wrote this recipe.