Don't come for me, but I am not the biggest fake meat fan. Very occasionally I will go for an impossible burger but overall I prefer plants in their whole form. I love these Crispy Baked Chipotle Mushroom Lentil Tacos because they are filled with a tasty mushroom lentil "meat".
Mushrooms and lentils together have a great texture that I would say is kind of meaty! Plus the lentil mushroom combo adds a healthy dose of plant protein.
Overall this recipe is pretty easy to make. It comes together in 30 minutes on your stovetop and oven. The taco shells crisp up so nicely in the oven, this might be my new favorite way to eat tacos!
I love a good lentil recipe. For more yummy lentil recipes try my asian lentil salad or my greek lentil meatballs.
Why you'll love this recipe
- It is vegetarian and can easily be made vegan.
- It is healthy for you and full of fiber and veggies.
- It is easy to make and perfect for lunch or dinner.
Ingredients for high protein vegan lentil mushroom tacos
- onion
- garlic cloves
- bell pepper
- mushrooms
- 1 tablespoon soy sauce
- chili powder
- smoked paprika
- cumin
- cilantro
- salsa
- lentils
Substitutions
- lentils - can be subbed with black beans.
- cilantro - can be subbed with parsley or left out.
Instructions
- Preheat oven to 425 degrees.
- Heat oil in a skillet over medium heat. Add onions and cook for 5 minutes. Add garlic and remaining ingredients except for salsa and lentils. Cook for 5 more minutes, stirring occasionally and adding more oil or soy sauce if the pan gets dry. Add salsa and lentils and cook for an additional 5 minutes or until everything is cooked through.
- Warm tortillas until they are softened. I microwaved mine 3 at a time for 30-45 seconds. Fill each shell with 2-3 tablespoons filling and fold on a lined sheet pan. Flip the tacos over so the filling side is facing down, this is crucial to keeping the tacos from opening while cooking.
- Bake tacos for 15-20 minutes, flipping once halfway through. Let cool and serve with desired sides. I went with yogurt and salsa.
Recipe FAQ
I love using flour shells for crispy baked tacos. Vista hermosa is one of my favorite taco shell brands.
Recipe Pro-Tips
Do not use red lentils for this recipe, they are far too mushy!
Other yummy taco recipes to try
If you make these Crispy Baked Chipotle Mushroom Lentil Tacos, please leave me a rating and review. This is the best way to support me!
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Crispy Baked Chipotle Mushroom Lentil Tacos
Ingredients
filling
- ½ onion - finely chopped
- 2 garlic cloves - minced
- 1 medium bell pepper - finely chopped
- 2 cups finely chopped mushrooms
- 1 tablespoon soy sauce
- ½ teaspoon cumin
- ½ teaspoon chipotle powder
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ cup finely chopped cilantro sub or omit if you don't like cilantro
- ½ cup salsa
- 1 heaping cup cooked lentils brown, black or green lentils work
Other ingredients
- 6-7 taco shells
- ~½ cup shredded cheddar cheese optional, can use vegan
Instructions
- Preheat oven to 425 degrees.
- Heat oil in a skillet over medium heat. Add onions and cook for 5 minutes. Add garlic and remaining ingredients except for salsa and lentils. Cook for 5 more minutes, stirring occasionally and adding more oil or soy sauce if the pan gets dry. Add salsa and lentils and cook for an additional 5 minutes or until everything is cooked through.
- Warm tortillas until they are softened. I microwaved mine 3 at a time for 30-45 seconds. Fill each shell with 2-3 tablespoons filling, top with cheese and fold on a lined sheet pan. Flip the tacos over so the filling side is facing down, this is crucial to keeping the tacos from opening while cooking.
- Bake tacos for 15-20 minutes, flipping once halfway through. Let cool and serve with desired sides. I went with yogurt and salsa.
Hollie says
These are my favorite tacos!!! I make them weekly and they’re so delicious and filling, but light at the same time. My toddler loves them too!
Kristi says
Thank you Hollie!