These satisfying meatless tacos are flavorful and filling. Easily prepared in the Instant Pot, the walnut-lentil base is packed with protein.
1 medium onion
1 clove garlic, minced
1 1/2 cups dried brown lentils
1 1/2 cups finely chopped walnuts
1/4 tsp dried oregano
1/2 tsp paprika
1 1/2 tsp ground cumin
1 (14.5 oz) can diced tomatoes
3/4 cup grated reduced-fat Mexican cheese blend
Medium flour tortillas, to serve
Diced tomatoes, chopped green onions, and Greek yogurt, to serve
Using a box grater, grate the onion. To the Instant Pot, add the onion, garlic, lentils, walnuts, oregano, paprika, cumin, and ¾ cup water. Season with salt and pepper. Pour the tomatoes on top; do not stir.
Cook on high pressure for 20 min. Let natural release for 5 min. Stir in the cheese until melted. Serve taco mixture on tortillas with favorite toppings.