For an easy and tasty crowd pleaser, try this vegan taco meat for quinoa-lentil tacos. They are budget friendly and perfect for meal prep too.
We eat a lot of Mexican food around here. A few of the first recipes I posted were Lentil Tacos and Quinoa Tacos. Most of the time I prefer a combination of the two. Enter Quinoa-Lentil Tacos.
I made these for some ladies last week, and they all wanted the recipe. I guess everyone else loves them as much as we do.
We don’t always keep tortillas on hand anymore, so we normally eat this on nachos or in a lettuce wrap. That’s the beauty of tacos, everyone can enjoy them their way. Serving on lettuce boats will make them gluten-free.
Easy Vegan Tacos
It’s easy to throw these together with ingredients that are already cooked. When I make a big batch of quinoa and lentils, I’ll make these when I don’t have a lot of time to cook.
This is also a great meal for repurposing leftovers. Grab all those odds and ends out of the fridge, and throw them into a tortilla or lettuce taco. Get creative and try different combinations of flavors.
Quinoa-Lentil Tacos Recipe
Ingredients
- 2 c cooked quinoa
- 2 c cooked brown lentils
- 1½ tsp garlic powder
- 1½ tsp onion powder
- 1½ tsp chili powder
- 1 tsp cumin
- 4 oz tomato sauce
- salt and pepper to taste
- crushed red pepper (optional more spice)
- add your favorite taco fixings like lettuce, tomatoes, salsa and tortillas
Instructions
Step 1 – Heat
If quinoa or lentils are cold, heat in the microwave or on a stove until warm.
Step 2 – Mix
Next mix the lentils, quinoa, seasonings and tomato sauce together in a large mixing bowl.
Step 3 – Assemble
Now assemble the tacos with your favorite ingredients.
Serving Suggestions
The taco filling can be kept warm in the oven or a crockpot until ready to eat. Try Quinoa-Lentil Tacos with Faux Cheese Sauce, Unfried Beans, and Mexican Rice.
This recipe is pretty mild since I serve it to company and kids often, but I love to spice it up with extra red pepper. Try using this taco filling on baked potatoes for some variety too. It’s delicious!
If your family is not following a plant-based diet this recipe could be added to your traditional tacos to make them healthier, more filling, and more frugal.
This recipe will make about 4 cups of taco “meat” and you can use about 1/4 cup per taco for a total of 16 tacos give or take a few and about half as many burritos.
More Plant Based Mexican Recipes
If you like Mexican food, try these plant based versions of my family favorites:
- Instant Pot Mexican Rice
- Sheet Pan Chickpea and Sweet Potato Tacos
- Instant Pot Mexican Quinoa
- Tortilla Soup
- Instant Pot Refried Beans
Quinoa-Lentil Tacos
Stretch your budget and please a crowd with customizable, plant based quinoa-lentil tacos.
Ingredients
- 2 c cooked quinoa
- 2 c cooked brown lentils
- 1½ tsp garlic powder
- 1½ tsp onion powder
- 1½ tsp chili powder
- 1 tsp cumin
- 4 oz tomato sauce
- salt and pepper to taste
- crushed red pepper (optional more spice)
- add your favorite taco fixings like lettuce, tomatoes, salsa and tortillas
Instructions
- If quinoa and lentils are cold heat in microwave or on stove until warm.
- Mix the lentils, quinoa, seasonings and tomato sauce together in a large mixing bowl.
- Assemble tacos with your favorite ingredients.
Notes
- Add red pepper for more spice
- Keep warm in the oven or crockpot until ready to eat
The Healthy Flavor says
I’m seeing lentil tacos everywhere! I think it’s time I tried them! I also make quinoa and lentils all the time but haven’t combined the two. Sounds fab!
Holly @ My Plant-Based Family says
It’s so quick and easy if the lentils and quinoa are already cooked. I love the texture of them mixed. 🙂
Sarah says
I like the lettuce wraps – crisp to the warm filling 🙂
Joye says
Thanks so much for sharing, Holly. They were SOOOO delicious as was everything you made last Thursday at “Healthy Cravings”. Will you be sharing all recipes for everything you served?
Holly @ My Plant-Based Family says
I’ll do a recap on Friday with links to most of the recipes. I’m still trying to improve the chocolate cake before I share it.
Brittany says
Mexican food is my favorite and totally vegan friendly in most areas! These tacos look amazing!
Holly @ My Plant-Based Family says
Thanks Brittany! I love it that I can make them in the summer too without heating up my kitchen. 🙂
An Unrefined Vegan says
We also eat tons of Mexican foods. Making lentil tacos (in lettuce!) this week! Yay!
Jennifer says
I loved these! So easy! I cooked the lentils and quinoa together in the same pot – it made them mushy, but that was perfect as a taco filler. Great recipe!
Holly @ My Plant-Based Family says
Thanks! The mushiness helps them stand in for “taco meat”. I’ve had very reluctant veggie eaters love this recipe.
Sarah says
This was soooooooo good!!! Even my picky 4.5yr AND almost 10month old ate it!
Holly says
We had this tonight too! I’m glad your kids liked it, my 4 year tried to act like he didn’t but I think he was just hoping for something else. 🙂