These vegan jack in the box tacos are so good, that even my husband (who is picky) really enjoyed them!
If you have had these at Jack in the Box, you know how addicting these tacos are. What’s not to love? Super greasy, crispy, and good!
I’m not going to lie to you, even this version probably isn’t healthy enough that I would recommend them every day.
But these are healthier than the originals and use different ingredients, while tasting very similar. So this makes for a great dinner when you are trying to avoid fast food, or transitioning to eating healthier, but still have the cravings.
The best part is the filling is freezable, so you have an almost ready made meal for next time you want to make these!
How do These Vegan Jack in the Box Tacos Compare to the Original?
Two of these tacos, compared to two of Jack in the Box’s tacos off 80 less calories, less than half the fat, 1/3 more fiber, half the sodium and none of the cholesterol.
It also has over 25% DV per serving of Folate, Vitamin K, Calcium, Iron, Copper, and Manganese!
It’s great that it has both iron and copper, because copper helps iron absorb in the body.
Why did Stacey use Red Lentils for this recipe? Because red lentils are considered superfood! It is rich in protein, high in fiber, contains a ton of antioxidants, and is overall much healthier than beef, while still giving you the texture beef has!
Lentils also tend to be very absorbent of the flavors around them, so will taste good in just about anything.
So these are a great transition food, especially when you are looking for a way to not eat fast food as much.
Other Taco Style Recipes
- Chili Cheese Nachos
- Cheddar Pork Tenderloin Tacos
- BBQ Pineapple Quesadilla
- Quick and Easy Taco Chicken
- Quick and Easy Fiesta Salad – vegan friendly!
- Easy Homemade Pineapple Salsa -vegan friendly!
- Snack Sized Protein Taco Boats
These vegan friendly copycat jack in the box tacos are healthier than the original and use different ingredients, while tasting very similar. So this makes for a great dinner when you are trying to avoid fast food, or transitioning to eating healthier, but still have the cravings!
14 oz Red Lentils
8 Cups Water
1/4 Cup Corn Grits
1/4 Cup Tomato Paste-No salt added
2 Tsp Onion Powder
3 Tbsp Masa Corn Flour
1 Tsp Salt
1 Tsp Garlic Powder
1/4 Cup Coconut Aminos
1/4 Tsp Ground Cumin
1/4 Tsp Black Pepper
1/8 Tsp Cayenne Pepper
1 Tsp Lemon Juice
1/4 Cup Taco Sauce
- In a large saucepan, bring lentils and 6 cups of the water to a boil. Once boiling, put lid on and turn down to a low simmer for 20 minutes or until soft (all water should be absorbed).
- In a separate bowl, add the other 2 cups of water, along with the rest of the filling ingredients and stir until all combined.
- Once Lentils are done, pour the rest of the filling ingredients in and stir. Bring to a boil. Once boiling, place lid on and turn down to a simmer for about 10 minutes while the rest of the water absorbs and filling thickens.
- In the meantime, in a small nonstick skillet on medium heat, heat tortillas for about 60 seconds on each side to soften. Once finished, place on a plate and make sure to put paper towels in between each softened tortilla.
- Put a couple of spoonfuls of Avocado Oil into skillet and increase skillet temp to medium high.
- Put about a spoonful of filling mixture into a tortilla, along with half a slice of cheese, and a pinch of spinach.
- Press lightly along taco mixture filled bottom to help taco stay formed (be careful not to do it too hard, otherwise tortilla will rip!)
- Place taco into skillet on each side for 1 minute each or until taco begins to crisp. Tongs may help in being able to flip the taco over.
- Place taco on paper towels so they can soak up the grease.
- Repeat steps 6-9 until you have the amount of tacos you want to make. Add more avocado oil in about halfway through as necessary.
- Freeze the filling you don’t use for next time!
If the filling is too watery, add more corn flour as needed.
The filling is freezable!
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
- Serving Size: 2 tacos
- Calories: 302
- Sugar: 2g
- Sodium: 367mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 7g
- Protein: 13g
- Cholesterol: 0mg
Keywords: vegan tacos, fried tacos, healthier tacos, healthy tacos, copycat jack in the box tacos, homemade hack in the box tacos, vegetarian tacos