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5 from 2 votes

Slow cooker lentil and quinoa tacos

These slow cooker lentil and quinoa tacos are a super low effort dinner that's also healthy, full of flavour, and endlessly customisable!
Prep Time10 mins
Cook Time3 hrs 30 mins
Total Time3 hrs 40 mins
Course: Main meals
Cuisine: Mexican, Tex-Mex
Servings: 6 people
Calories: 234kcal
Author: Becca Heyes

Ingredients

  • 1 onion, sliced or diced
  • 2 bell peppers, sliced or diced (I used green and red)
  • 6 medium mushrooms, sliced or diced
  • 200 g (~ 1 cup) dried brown lentils
  • 100 g (~ 1/3 cup) quinoa
  • 400 g tin chopped tomatoes (~ 1 1/3 cups)
  • 3 cloves garlic, minced
  • 2 tbsp smoked paprika
  • 1 tbsp chilli powder (mild or hot)
  • 3 tsp ground cumin
  • 850 ml (~ 3 1/2 cups) vegetable stock
  • Black pepper
  • To serve: mini tortillas or taco shells, plus your choice of toppings (shredded lettuce, tomatoes, avocado, grated cheese, sour cream, etc.)

Instructions

  • Add all the ingredients to a large slow cooker (mine is 6.5 litres / ~ 7 quarts), and mix well to combine. Cook on high for around 3 1/2 - 4 hours, until cooked to your liking. You can stir once or twice during cooking, but don't leave the lid off for any length of time, or the heat will take a while to build up again.
  • Adjust the seasonings before serving if necessary - add more salt and pepper, or more chilli powder if it's not spicy enough.
  • Serve on mini tortillas or taco shells, with your choice of toppings.

Nutrition

Serving: 1portion | Calories: 234kcal | Carbohydrates: 41.7g | Protein: 13.1g | Fat: 2.6g | Saturated Fat: 0.2g | Cholesterol: 0mg | Sodium: 94mg | Potassium: 527mg | Fiber: 8.2g | Sugar: 3.4g | Calcium: 40mg | Iron: 3.6mg