It’s TACO TUESDAY, and all I want are these vegan lentil tacos I made last week! Soft-shell tortillas filled with the most delicious walnut lentil taco “meat” and baked to perfection!
Pair them with all your favorite sides, like salsa, guacamole and dairy-free cheese sauce and you have the ultimate plant-based dinner.
I’ve been adding cooked lentils to my weekly grocery list to keep on hand for a quick, high-fiber protein. A few weeks ago, I made the most delicious lentil meatballs, and last week I wanted to create a meat-like taco filling.
These came out SO GOOD, and most of the ingredients are pretty much pantry goods!
What you’ll need for these vegan lentil tacos:
- cooked lentils
- soft-shell tortillas, I used an almond flour based one!
- walnuts
- vegetable broth
- diced tomatoes
- onion & garlic
- olive oil
- hot sauce
- taco seasoning
Just a few simple ingredients are all you need! I love making the mix ahead of time, and stuffing my tortillas 20 minutes before dinner. It comes together so easily, and is truly a satisfying meal!
The addition of walnuts in this recipe gives the perfect nutty taste, while adding heart-healthy omega-3 fats to the meal. The baked tortillas are key to getting these tacos crispy, but you can swap your favorite hard shell tortillas to save yourself a step!
These lentil walnut tacos are becoming a staple in our house, and I can’t wait for you guys to try them!
Crispy Lentil Walnut Tacos
Ingredients
- 6-8 small soft-shell tortillas
- 1 cup pre-cooked black or brown lentils
- 1/2 cup walnuts, chopped
- 1 small white onion, chopped
- 1 cup vegetable broth
- 1 (14.5 oz) can of diced tomatoes
- 2 tbsp olive oil
- 1 clove garlic, crushed
- 2 tbsp taco seasoning. Mine was heavily salted, so I did not add additional salt
- 1 tbsp hot sauce (optional)
- Cooking spray
- 1/2 cup shredded cheese of choice, vegan or regular
Top with
- Salsa
- Greek yogurt or Cashew Cheese Sauce
- Guacamole
Directions
- Preheat your oven to 375 F
- Heat a large pan with the olive oil. Add in your chopped onions and cook on a medium/low flame for 5 minutes, until they become translucent.
- Add the lentils, walnuts and garlic to the pan and stir together for a minute or two, lightly mashing the lentils as you mix.
- Season the mix with the taco seasoning and stir together. Pour in the crushed tomatoes and veggie broth, bring it to a boil and reduce the heat to let it simmer for about 7-10 minutes covered, until the taco mixture thickens. Remove the lid and cook uncovered for additional 5-7 minutes. If the mixture is too watery, let it cook down for a few more minutes on medium heat.
- Add in the hot sauce if using, and adjust the seasoning as needed. My taco seasoning was salted, so I did not need to add more salt.
- Spread the taco mixture into half of a soft-shell tortilla and fold it over, then add a sprinkle of shredded cheese. Repeat with all of the taco meat. If you’re prepping the taco meat ahead of time, leave it in the pan until you’re ready to serve it. Don’t fill the tacos ahead of time, they will get soggy!
- Layer your folded tortillas on a sheet pan, and spray lightly with cooking spray.
- Bake the tacos for 15 minutes, until crispy on top- I like to place them under the broiler for the last minute. Serve with salsa, guacamole, and toppings of your choice!
So happy to hear that!
This is such an easy, foolproof recipe! So delish… I make at least once a month
So happy to hear that!
These were delicious!! Very easy to make and a satisfying dinner. I also used almond flour tortillas which made the texture perfect. Topped it with homemade guac! Will definitely make again.
Sounds delicious!!