Lentil Mushroom Tacos – hearty vegetarian tacos suitable for Taco Tuesday or any night of the week.
I love taco night at our house. It’s so easy and everyone can accessorize their taco however they want. One of our new favorites are these Lentil Mushroom Tacos.
I usually do black bean tacos, but I tried something new the other night and it is permanently going into heavy rotation around here.
The combination of the lentils and mushrooms is so good and lend themselves really well to that hearty “meaty” texture.
This is especially easy if you have leftover cooked lentils (which I almost always do…I use them all the time), but if not, lentils cook up quickly anyway or you can buy them pre-cooked. Add your favorite toppings – avocado, tomatoes, lettuce, salsa, etc – everyone can make it their own with the toppings. And let me tell you, kids LOVE when they get to make decisions. So, set up a taco bar with all the toppings and let them go to town!
Lentil Mushroom Tacos
I hope you love these Lentil Mushroom Tacos as much as we do. If you try them, please come back and leave me a comment below with your feedback. You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it. Enjoy!
- 2 cups cooked lentils
- 1 16 oz package baby bella mushrooms (sliced)
- 1 tbsp chili powder
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp cayenne (optional for heat)
- 1/2 cup water
- tortillas (flour or corn, your choice)
- sliced avocado, diced tomato, shredded cabbage or lettuce, salsa, etc. (optional)
- Saute mushrooms in a skillet over medium heat until softened. Mushrooms give off a lot of moisture, so I didn't add any liquid for sautéing. Feel free to use a tbsp of water if they are sticking to the pan.
- Add the cooked lentils, seasonings and water. Mix well.
- Simmer mixture until heated through.
Serve in tortillas with your favorite fixings: cabbage, tomato, avocado, salsa, etc., if desired.
- Dig in!
~Nutrition facts calculated without tortilla or toppings.
More Delicious Vegan Taco Recipes to Love:
Crispy Coconut Lime Baked Cauliflower Tacos
Bell Pepper & Chickpea Tacos w/ Avocado Green Chile Sauce
Healthy Breakfast Tacos w/ Scrambled Tofu & Roasted Potatoes
My husband and I loved these. I especially loved because they are so easy to make, and I always have leftover lentils to use. I had button mushrooms to use and they tasted great. (I’ve tried using different browsers, but can’t seem to get the print recipe button to work.)
Hi, Sara! So happy you loved them! They are my go-to for taco night.
What’s happening when you hit the print button? Are you getting an error or is nothing happening at all? The print screen opens in a new page for me – perhaps you have pop-ups blocked?? Not totally sure that would make a difference, but maybe (I’m sooo not technical!) It’s working from my end, so any other details you can give me would be helpful. Thanks!
Nothing happens when I press the print button. However, I did try it on our desktop, and it worked – so thanks for making me think beyond! (I am sooo not technical too!)
What device were you trying it on before, Sara? Is it still happening today? I had my tech guy look at it the other day and he did fix some code that may have been causing the issue.
Looks awesome. Question, 4 or 8 oz package of mushrooms?
Thanks! Actually, I usually use a 16oz package. They cook down so much. I’ll add it to the recipe now. Hope you enjoy!
This looks so good! My son is super picky about beans, so I’m into any creative way to serve them to him.
I hope he loves these! You could even roll up the tortilla and bake them like taquitos so he can’t see the filling. 🙂 Good luck!
aww those are so cute, and delicious at the same time. thanks for sharing x