One Taco Filling. Three Ways.
We need to taco-about how versatile the BBQ Mushroom Lentil Taco Filling by Komo Comfort Foods is. Available in a package providing 3-4 servings, this plant-based taco filling can be so much more than just for tacos (if you want it to be)! It can be used in wraps, as a stuffing in sweet potatoes or used for the ultimate burrito bowl. Find out how below!
If this is your first encounter with the BBQ Mushroom Lentil Taco Filling, then you're in for a treat! This savoury, sweet and smokey vegan taco filling might just be the whole conversation at the dinner table (my truly honest, unbiased opinion). It's made with only wholesome ingredients including a medley of enoki mushrooms, carrots, lentils, and onions all tied together with the perfect house-made, tangy BBQ sauce. The pulled enoki mushrooms are similar in texture to pulled pork and once you try it, you might not even miss the meat if you are an omnivore or flexitarian!
Pause. Can we take a second to appreciate that texture?
Let's get into the recipes! Not only are all the following recipes options plant-based, they’re also packed with nutrients and fibre; surely to leave you full and satisfied. All mix-ins are suggestions only and can be customized to your liking. The ‘recipes’ are perfect for when you have leftover ingredients in the fridge from last night’s dinner prep and don’t know when you’ll be using again (hello, half-cut tomato). Each recipe is easy and will come together in under an hour. Great for those busy nights when you need an easy dinner idea, fast. Even if you're not in a rush, these would be exceptionally good for adding some variety to vegan taco night!
What’s more is that you can prepare a few simple ingredients or recipes (guacamole, salsa, beans, corn, cashew queso, chopped cilantro) in advance and use them to mix-and-match with the main carbohydrate base (flour tortilla, sweet potato, cooked rice). It’s an excellent option for levelling up your meal prep without having to have the exact same meal at every lunch. Much of the flavour also comes from the wholesome aromatics and spices in the vegan taco filling itself so you don’t have to worry about adding too many spices to your other toppings!
It’s time to get creative! Here’s the roundup of 3 simple recipe ideas you can try with the taco filling that you won’t regret. I promise.
Hearty Taco Stuffed Sweet Potatoes
You absolutely cannot go wrong with anything that is ‘stuffed’ and these are no exception. If simple, effortless and taco lover describes you, then you’ll love these! Simply bake a few whole sweet potatoes in the oven, top with your desired toppings and enjoy to your heart’s content.
1. Preheat oven to 425F. Line a baking sheet with parchment paper or aluminum foil.
2. Using a fork, poke holes all over the sweet potatoes. Bake for about 40-50 minutes until tender (a fork should pierce into the center easily)
3. Cool the sweet potatoes slightly for about 10 minutes.
4. Cut each one in half lengthwise and about ¾ of the way. Fluff the inside with a fork, creating a space in the middle to add your toppings.
5. Spoon the cooked taco filling over the sweet potatoes. Add desired toppings such as salsa, avocado, guacamole, cilantro and vegan cheese. Serve warm and enjoy!
Feeling adventurous? Instead of using sweet potatoes, try a variation in stuffed peppers, portobello mushrooms or even in cooked pasta shells.
Vegan Roasted Peppers BUrrito Bowl
Have a craving for Chipotle but want to create a satisfying version at home? This one is for you! The bowls are bursting with colour from the tomatoes, corn, green avocado and cilantro that will get any veggie lover on board. The black beans add protein in addition to the lentils already in the Taco filling but you can switch this up with another type of topping or alternative like crispy tofu!
- 1 Komo BBQ Mushroom Lentil Taco Filling, defrosted and heated
- Cooked rice of choice
- 2-3 large bell peppers, sliced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- Suggested toppings: Sliced Lettuce, Corn, Black Beans, Salsa (see above for recommendation) or Pico de Gallo, Diced Tomato, Guacamole (see above for recommendation), Cilantro, Lime Wedges
1. Preheat oven to 400F. Line a baking sheet with parchment paper
2. Place the sliced peppers on the sheet pan. Drizzle over the olive oil and sprinkle with salt.
3. Roast the peppers in the oven for about 30 minutes until softened and the edges of some pieces start to darken.
4. Let the peppers cool for about 10 minutes
5. Assemble your burrito bowl! Layer sliced lettuce on the bottom and divide up the cooked rice, roasted peppers and desired toppings. Delicious and easy!
Vegan Crunchwrap Supreme
There’s always something special about creating copycat recipes of a signature food. Why? Because you just might not go back to the original once you know you can make a good (and often healthier) version yourself! These are an open-invitation lunch idea to help clear extra sauces, roasted vegetables, or other ingredients in your fridge. The cashew queso is optional but adds a creamy texture that ties in the fillings together. You’ll also love the extra crunch provided by the corn tortilla inside.
- 1 Komo BBQ Mushroom Lentil Taco Filling, defrosted and heated
- 3-4 tostadas or corn tortillas*
- 1 teaspoon vegetable oil, for skillet
- For Cashew Queso (optional but recommended): 1 cup raw unsalted cashews, 2/3 cup water, 1 can (127g) chopped green chiles, 2 teaspoons taco seasoning
- Suggested toppings: Black Beans, Shredded Lettuce, Salsa (see above for recommendation), Diced Tomato, Guacamole (see above for recommendation), Sliced Avocado
1. (Optional) To make the cashew queso sauce, blend all ingredients in a blender or food processor until smooth.
2. Assemble the Crunchwrap! Using one flour tortilla and the smaller corn tortilla (or tostada) as a template, trace out a circle of flour tortilla in the same size as the corn tortilla. Set the flour tortilla circle aside. This will be the used as the ‘cover’ or bottom of the wrap. Nibble on the tortilla with the empty circle or toast and use as chips!
3. Lay a second whole flour tortilla on a plate. Top with the warmed taco filling, beans, drizzle of cashew queso, lettuce, corn tortilla (or tostada), more cashew queso, salsa, sliced avocado/guacamole and any other fillings you desire! Finally, top with the circle flour tortilla from earlier. Starting from the bottom, make multiple folds/pleats toward the center to close the wrap and fillings.
4. Heat 1 teaspoon of vegetable oil in a skillet and spread around evenly. Place the assembled wrap seam side down. Cook for a few minutes until a crust forms and turns golden brown. Flip and heat the other side. Repeat with the other tortillas. Cut each in half and enjoy!
*If you cannot find tostadas, simply take some corn tortillas and bake them in the oven at 400F for about 10 minutes until crisp.
And that's a wrap (pun very much intended)! 3 simple, easy, wholesome vegan recipe ideas to dress up the versatile BBQ Mushroom Lentil Taco Filling for your next dinner or vegan taco night. If you try any of these or end up adding your own twist, please share in the comments below!
At Komo, we’re on a mission to share the love of plant-based foods and make plant-based meals a staple at every dinner table. We believe change can start with a single bite and through our comfort foods, we aim to make plant-based eating easy, wholesome and hearty. We recently launched our shareworthy plant-based Lasagna, Shepherd’s Pie, Chick’n Pot Pie, Bolognese Sauce and Taco Filling locally in Vancouver, BC.