Vegetarian Bean and Lentil Tacos
Discover the ultimate crowd-pleasing recipe with these Vegetarian Bean and Lentil Tacos—perfect for a quick, healthy weeknight dinner or a flavorful twist on taco night! Bursting with plant-based protein, this recipe combines hearty black beans, tender lentils, and aromatic spices like cumin and smoked paprika to create a savory, satisfying filling. Loaded with fresh toppings like crisp lettuce, juicy tomatoes, creamy cheddar (or plant-based alternatives), and a zesty squeeze of lime, these tacos are both vibrant and customizable. Ready in just 30 minutes, they’re served on warm tortillas for a meal that’s easy, delicious, and ideal for vegetarians and taco lovers alike. Whether it’s Taco Tuesday or a casual dinner party, these tacos are sure to steal the show!
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Recipe Information
Ingredients
- 2 tbsp Olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 medium Red bell pepper, diced
- 1 cup Canned black beans, drained and rinsed
- 1 cup Canned lentils, drained and rinsed
- 1 tsp Chili powder
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 0.5 cup Vegetable broth
- 8 small Corn or flour tortillas
- 1 cup Shredded lettuce
- 1 cup Diced tomatoes
- 1 cup Shredded cheddar cheese or plant-based alternative
- 0.5 cup Sour cream or plant-based alternative
- 0.25 cup Fresh cilantro, chopped
- 4 pieces Lime wedges
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the finely chopped onion and cook for 3-4 minutes, stirring occasionally, until softened.
Stir in the minced garlic and diced red bell pepper. Cook for another 3 minutes until fragrant and the bell pepper begins to soften.
Add the black beans, lentils, chili powder, cumin, smoked paprika, salt, and black pepper to the skillet. Stir well to combine.
Pour in the vegetable broth and let the mixture simmer for 5-7 minutes, stirring occasionally, until the liquid reduces and the flavors meld together.
Warm the tortillas in a dry skillet or in the microwave, then set aside on a plate, keeping them covered with a clean towel to stay warm.
Assemble the tacos by spooning the bean and lentil mixture onto each tortilla.
Top with shredded lettuce, diced tomatoes, shredded cheddar cheese, and a dollop of sour cream. Sprinkle with fresh cilantro.
Serve immediately with lime wedges for an added zesty kick!
Nutrition Facts
Calories |
485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.8 g | 29% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 793 mg | 34% | |
| Total Carbohydrate | 51.7 g | 19% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 8.0 g | ||
| Protein | 21.2 g | 42% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 330 mg | 25% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 888 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
