These lentil tacos are a perfect vegan midweek meal! Stuffed with spicy lentil taco "meat" and drizzled in creamy cashew queso, they're as delicious as they are easy to make.
Place the lentils into a small saucepan and cover them with a few inches of water.
Place the pot over high heat and bring the water to a boil.
Lower the heat and allow the lentils to boil for about 20 minutes, until almost fully cooked but just a tad on the firm side.
While the lentils boil, make the cashew queso. Place the cashews, nutritional yeast, hot sauce, garlic, salt, and ¼ cup of milk into the bowl of a food processor fitted with an s-blade.
Blend the mixture until smooth, then thin to desired consistency with additional milk.
When the lentils have finished cooking, drain them into a colander.
Coat the bottom of a medium skillet with oil and place it over medium-high heat.
When the oil is hot, add the onion and sauté for about 5 minutes, until soft and just beginning to brown.
Lower the heat to medium, and add the garlic, cumin, ancho chile powder, oregano, and smoked paprika. Sauté for about 1 minute, until very fragrant.
Stir in the cooked lentils, tomato sauce, and soy sauce.
Cook for 1-2 minutes, gently flipping with a spatula. Be careful not to smash the lentils.
Remove the skillet from heat and stir in the cilantro. Season with salt and pepper to taste.
Stuff the shells with the lentil filling and toppings of choice. Drizzle with cashew queso.
Serve.