Vegan Lentil Tacos

Meat eaters and non meat eaters alike rave about my husband’s lentil taco “meat”. We use it to make tacos, taco salad, burritos, chip dip…I’d love to hear how you try it!


1 cup dry red split lentils (or any lentil)

1 cup Salsa

1 can diced green chilis

1 can black beans

1 cup frozen sweet corn

1 small white or yellow onion

Taco seasoning (to taste)


Prepare lentils according to directions.  (Can be made in advance and refrigerated.)

Drain and rinse black beans. Heat in small saucepan over medium heat. Add diced onion, frozen corn, and 1-2 TBSP of taco season.  Add 1/2 cup of water and simmer for 5-10 minutes. (Can be made in advance and refrigerated.)

To make taco mix, in a large non-stick skillet, combine prepared lentils, black bean mixture, green chilis, salsa (to taste), and additional taco seasoning if needed (to taste). Heat over medium-low heat and stir to combine. Simmer until heated. (May need to add water to make the right consistency.)

Serve in heated taco shells or over crushed corn chips. Top with your favorite vegan toppings (lettuce, tomato, guacamole, onions, etc)

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