Description
These Vegan Lentil Tacos with Mushrooms are a quick, hearty, and flavorful plant-based meal. Featuring a savory lentil and mushroom filling seasoned with smoky spices, they’re perfect for weeknights and customizable with your favorite toppings.
Ingredients
- 2 cups cooked brown or green lentils
- 16 ounces cremini mushrooms, sliced
- 1 tablespoon chili powder
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- ¼–½ teaspoon cayenne (optional)
- ½ cup water (if needed)
- Corn or flour tortillas
- Toppings: avocado, cilantro, tomatoes, shredded cabbage, salsa, pickled red onions, lime
Instructions
- Heat a large skillet over medium heat.
- Add mushrooms and sauté for about 5 minutes until softened and reduced in size.
- Add cooked lentils and all spices. Stir to combine.
- If the mixture is dry, add up to ½ cup of water to loosen it.
- Simmer for 8–10 minutes, stirring occasionally, until heated through and fragrant.
- Warm tortillas and fill with the lentil mushroom mixture.
- Top with desired toppings such as avocado, cabbage, salsa, cilantro, tomatoes, pickled onions, or lime.
Notes
- Swap lentils for black beans or plant-based ground meat for variety.
- Use portobello or shiitake mushrooms for a different texture and flavor.
- Customize spices to your liking by adding oregano or black pepper.
- Corn tortillas are naturally gluten-free—check the label to confirm.
- The filling can be made ahead and tastes even better the next day.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 tacos with toppings
- Calories: 260
- Sugar: 4g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
