Vegan Inspired Jack In The Box Tacos Recipe

Vegan Jack In The Box inspired Tacos by @bwitni and The Bearded Hiker.

I was on Instagram when I stumbled upon @bwitni’s Instagram Story showing her veganized Jack In The Box Tacos. Never did I realize that I was missing these tacos in my life. So I contacted her and she happily shared her recipe. As I attempted to make the tacos, I realized I did not have all the ingredients. So I took to internet to find a similar recipe that might use ingredients I had on hand. I then found this Faux Jack In The Box Tacos and was able to combine the two and substitute some ingredients here and there. In the end, these tacos came out quite delicious and now I have officially added these tacos to our favorite “veganized” recipes.

Try this recipe out, tweak it here and there to your liking, or try out either of the original recipes and let me know what you think. PS I highly recommend soaking your lentils the night before. This helps to prevent gas (for reasons I can not recall but do research it!) and helps them to cook WAY faster.

Makes about 16-20 small to medium tacos.

Ingredients

1 1/2 cups Green Lentils (soaked for at least 6-8 hours, overnight preferred)
3 cups water
2-3 Tablespoons Tomato Paste
1 Tablespoon Onion Powder
1 Tablespoon Garlic Powder
1/2 teaspoon Cumin
1/2 teaspoon Salt, or to taste
3-4 Tablespoons Taco Seasoning (I have used Carne Asada seasoning as well and found that it is a bit saltier. I would omit the salt, if using this seasoning. Very tasty too.)
1 – 1 1/2 cups of Refried Beans
Daiya Cheese (with the Black trim on bag) or your favorite vegan cheese
Taco Sauce (I prefer HOT but the family does not. Therefore I find that Medium satisfies us all)
Vegetable/ Extra Virgin Olive Oil
Iceberg Lettuce, shredded
Dices tomatoes, optional as a topping (to be added after shredded lettuce)

What To Do

1. Soak green lentils for at least 6-8 hours.
2. Boil water and mix in tomato paste, onion powder, garlic powder, salt, and cumin.
3. Add lentils and allow water to boil again.
4. Simmer lentils for 20 minutes or until tender (soaked lentils should cook sooner than dried lentils)
5. Once tender, add Taco seasoning and refried beans. Mix well and allow to reduce to almost a paste consistency. (not as thick as the refried beans).
6. Turn off heat and prepare corn tortillas.
7. Heat an iron skillet on medium and prepare the masa for the tortillas and the tortilla press with plastic lining or save time and use store bought corn tortillas.
8. Preheat oven to 400 degrees Fahrenheit and begin warming up tortillas until flexible.
9. Depending on size of tortillas, add about 2-3 Tablespoons of the lentil and bean filling (leaving room for the vegan cheese and lettuce).
10. Add a small amount of taco sauce and then vegan cheese and place on a cookie sheet with a silicone mat or parchment paper.
11. Repeat until all of the lentil and bean filling has been used.
12. After each taco is filled with filling, taco sauce, and cheese, lightly coat each taco with oil and place in the oven.
13. Cook tacos for 6-7 minutes and shred iceberg lettuce, in the meantime and store in refrigerator.
14. Remove tacos from oven after 7 minutes and flip carefully with tongs.
15. Lightly coat the tacos again with oil (this is option but makes them crunchier, so I recommend it).
16. Bake for an additional 6-7 minutes and then remove from oven.
17. Carefully open each taco, one by one and add more taco sauce and shredded lettuce (everything will be hot, so allow to sit for a minute or two, if needed).
18. Enjoy! I like to eat them with some homemade spanish rice.

This recipe was originally inspired by @bwitin and her Vegan Jack In The Box Tacos. Here is the original recipe:

Vegan Jack In The Box Tacos – Recipe by @bwitni – PDF Doc

Ingredients

8 ounces Brown Lentils
3 Cups Water
2 Medium Tomatoes, about 14 ounces
1 1/2 Tablespoons Grapeseed Oil
1/2 Large White Onion, finely chopped
3 Garlic Cloves, minced
1 Jalapeno, finely chopped
1/2 – 3/4 teaspoon Salt, or to taste
1/2 teaspoon Black Pepper
2 Medium Yukon Gold Potatoes, peel & diced into 1/3 – 1/2 inch pieces
1 Large carrot, diced into 1/4 inch pieces

To serve:

Warm Corn Tortillas
Chopped Cilantro
Lime Wedges



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