File this under crazy easy. Also, under healthy and really tasty. This is a Happy Herbivore recipe – and I have no idea why I haven’t made it before now. It’s in Happy Herbivore Abroad, the most recent of her three cookbooks (her fourth book, Happy Herbivore Light & Lean, will be out in December). I cooked my lentils for this, but you if you’re in a hurry you could always use canned. I kind of overdid it a bit when I pulsed them in the food processor, so ours were more pureed than I’d intended – I was going for a more traditional taco filling-type texture – but I ended up liking them this way. Naturally, it’s one of those recipes you can have on the table in no time flat (especially if you use canned lentils). I made one little, tiny tweak and used smoked paprika instead of plain when I mixed the seasonings in. I knew we had a winner when Seth took his first bit and said “mmmmmmm” right away. We’re big fans of Mexican food, especially tacos, so this was not a small deal. We make a lot of different kinds of tacos and I really like having this whole food version in my arsenal. TVP is great, but it is processed food after all and we try to use that kind of stuff sparingly. Except I put a little Daiya pepperjack in my tacos. I can’t help it – I love that stuff. The flavor on these is spot on, and I think even omnis would be down with them. Like all HH recipes, you probably have everything in your pantry that you need to make these. So what are you waiting for?! Serve them with a nice, big salad and marvel at your delicious and healthy meal.