5 from 117 votes
Plant Based Street Tacos with Lentils
Plant Based Street Tacos with Lentils use a filling of brown lentils combined with oats, spices, and vegetable broth to create a savory mixture that mimics traditional taco meat texture. Served on warm corn tortillas and topped with minced onion and cilantro, these tacos offer a plant-based alternative that balances smoky, spicy, and fresh flavors. The filling is cooked and browned to develop depth before assembling.
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings:
3
servings
Calories:
629 kcal
Course:
Lunch, Dinner
Cuisine:
Mexican
Ingredients
- 1 cup brown lentils rinsed and thoroughly drained
- 2 cups vegetable broth
- 1 cup rolled oats of
- 1 Tablespoon all-purpose flour
- 1 Tablespoon onion flakes dried
- 1 vegetable bouillon cube of no-chicken or vegetable bouillon/paste equivalent
- ¼ teaspoon sugar
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- 1 teaspoon chili powder
- ¼ teaspoon cayenne pepper
- 1 tablespoon of oil
- 2 Tablespoons onion minced
- 12 to 14 corn tortillas
- 1 medium onion minced (for topping)
- 1 bunch cilantro minced (for topping
Instructions
- Place lentils in a saucepan with vegetable broth and bring to a boil. Cover and simmer for 15 minutes or until the water has evaporated and the lentils are soft. Drain and place in a food processor with oats. Add flour, onion flakes, bouillon, sugar, and spices in a food processor and process until combined. Add 1 tablespoon at a time of extra vegetable broth if you need it.
- In a large skillet, heat a bit of oil on medium-high heat and add the 2 Tablespoons of minced onions. Saute until slightly browned. Add the filling mixture from the food processor and heat until browned.
- Warm corn tortillas, fill with filling, and top with cilantro and onion, if using.
Cup of Yum
Notes
- Always warm the corn tortillas before filling to soften them and prevent breaking.
- Choose brown or green lentils for firmer texture; red or yellow lentils may become too mushy for this recipe.
- Feel free to add extra toppings like salsa or vegetables to customize the tacos.
Nutrition Information
Calories
629kcal
(31%)
Carbohydrates
111g
(37%)
Protein
27g
(54%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
5g
(25%)
Sodium
693mg
(29%)
Potassium
1044mg
(22%)
Fiber
30g
(120%)
Sugar
7g
(14%)
Vitamin A
1146IU
(23%)
Vitamin C
8mg
(9%)
Calcium
155mg
(16%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 3 servings
Amount Per Serving
Calories 629
% Daily Value*
| Calories | 629kcal | 31% |
| Carbohydrates | 111g | 37% |
| Protein | 27g | 54% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 693mg | 29% |
| Potassium | 1044mg | 22% |
| Fiber | 30g | 120% |
| Sugar | 7g | 14% |
| Vitamin A | 1146IU | 23% |
| Vitamin C | 8mg | 9% |
| Calcium | 155mg | 16% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.