Why You’ll Love This Recipe
• This lentil taco filling is a weeknight favorite in our home, especially for Taco Tuesdays! It’s:
• Versatile enough for tacos, burritos, salads, and bowls
• Protein-rich and satisfying
• Budget-friendly and made from pantry staples
• Vegan and gluten-free
• Ready in about 30 minutes
The Story Behind The Recipe
My family and I love tacos, but we were looking for a meatless option that didn’t sacrifice flavor or texture. Lentils were the perfect answer. Packed with protein and fiber, they soak up spices beautifully and remind me of the tacos from my childhood. Now it’s our favorite filling for Taco Tuesdays.
Health Benefits
Plant-Based Protein
Each serving is rich in protein and fiber to keep you full and energized.
Fiber-Packed
Great for digestion and blood sugar balance.
Low in Saturated Fat
A heart-healthy option that doesn’t skimp on flavor.
Lentil Taco Filling
Course: Dinner, LunchCuisine: MexicanDifficulty: Easy4
servings5
minutes30
minutes210
kcalA protein-packed, flavorful taco filling made with hearty lentils and bold spices. Perfect for tacos, burritos, bowls, and more!
Ingredients
1 cup dried brown lentils
1 cup water (for cooking seasoning)
2 teaspoons avocado oil
½ cup yellow onion, diced
1 packet of your favorite store-bought taco seasoning
1 teaspoon Yamz Ital Kitchen Adobo Seasoning
Directions
- Cook the Lentils: Rinse and drain the lentils. Place them in a medium saucepan and cover with water (about 2.5–3 cups). Bring to a boil, then reduce the heat, cover, and simmer for 20 minutes or until lentils are tender. Drain any excess water.
- Sauté the Onion: In a large skillet, heat the avocado oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add the Spices: Pour in 1 cup of water, taco seasoning, adobo, and sea salt. Stir and cook for 1 minute until the mixture is fragrant.
- Stir in Lentils: Add the cooked lentils to the skillet. Stir to fully coat them in the seasoning mixture. Simmer for 5-10 minutes, allowing the flavors to meld together. Add more water as needed for moisture.
- Serve & Enjoy: Scoop the lentil filling into taco shells, burrito wraps, or on top of salad bowls. Add your favorite toppings and enjoy!
Notes
- Ingredient Substitutions
• Lentils: Brown or green lentils work best. Avoid red lentils as they become too soft.
• Taco Seasoning: Use a store-bought packet or your own homemade blend.
• Adobo Seasoning: Adds depth and a savory kick.
• Onion: Yellow onion gives great flavor, but red or white can be used.
• Avocado Oil: Use olive oil if preferred. - Make-Ahead & Storage Tips
• Refrigerator: Store leftovers in an airtight container for up to 5 days.
• Freezer: Freeze portions for up to 2 months.
• Reheating: Warm in a skillet or microwave with a splash of water to loosen. - Reader FAQs
Can I use canned lentils?
Yes! Use about 2.5 cups of canned lentils, drained and rinsed.
Is this spicy?
It depends on your taco seasoning. For mild heat, use a low-sodium or homemade blend.
Can I add veggies?
Absolutely! Diced bell peppers, tomatoes, or mushrooms cook well in the skillet with the onions.
What’s the best way to use leftovers?
Try taco bowls, stuffed bell peppers, or a burrito wrap for lunch the next day!
Nutrition Facts
4 servings per container
Serving Size175g
- Amount Per ServingCalories210
- % Daily Value *
- Total Fat
5g
8%
- Saturated Fat 0.5g 3%
- Sodium 400mg 17%
- Total Carbohydrate
30g
10%
- Dietary Fiber 14g 57%
- Sugars 3g
- Protein 12g 24%
* 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.
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