Healthy & satisfying vegan Black Bean Lentil Tacos filled with fiber, protein, and Mexican-inspired flavors. They are easy to make, then just add your favorite toppings! (Gluten-free & oil-free.)
These high-protein lentil and bean tacos are a wonderfully satisfying meal.
Plus they are easy to assemble!
The hearty black beans and lentils are combined together, then infused with flavorful Mexican-inspired spices and salsa.
Change up the spices however you prefer. I also enjoy the addition of chipotle powder for some smoky spiciness.
Ingredients for Bean + Lentil Tacos
For this recipe you will need:
- Green lentils or brown lentils: These have a nice, earthy flavor and hold their shape well after cooking.
- Black beans: Or you could substitute pinto beans if desired.
- Yellow onion
- Garlic cloves
- Ground cumin: You can also add lentil smoked paprika for warm, smoky flavor.
- Chili powder: I use mild.
- Salsa: I like homemade blender salsa, but use your own favorite.
- Vegetable broth
- Tortillas & toppings of choice: I use corn tortillas and romaine lettuce, chopped tomato, guacamole, etc.
Customizing
Make it spicy: Add cayenne pepper, chipotle in adobo sauce, jalapeno, or simply top with hot sauce to taste.
Spices + seasonings: Change up the spices as you see fit. You could also use a tablespoon of this homemade Taco Seasoning in place of the cumin and chili powder.
Serving
Add your favorite toppings before serving such as:
- Romaine lettuce
- Chopped tomato
- Vegan cheese shreds or dairy-free cheese sauce
- Guacamole or avocado
- Diced onion
- Fresh cilantro
The lentil + bean mixture is great in taco bowls or rice bowls as well.
We also use it on nachos!
For more inspiration, also browse all vegan taco recipes or Mexican-inspired recipes.
Black Bean Lentil Tacos
Ingredients
- 1 cup green/brown lentils (or about 2 1/2 cups cooked)
- 15 oz. can black beans
- 1 small onion
- 2 cloves garlic
- 3/4 tsp. ground cumin
- 1/2 tsp. chili powder
- 1/3 cup salsa (I like homemade blender salsa)
- 2/3 cup vegetable broth (more if needed)
- Tortillas (I used corn)
- Salt to taste
Toppings of choice:
- Tomato, lettuce, corn, vegan cheese, salsa, guacamole, cilantro, etc.
Instructions
- Cook lentils according to package directions and drain. (I simmer mine in a pot of water for 18-20 minutes or until tender, not mushy.)
- Meanwhile, dice onion and mince garlic.
- In a large skillet over medium-high heat, sauté onion for about 7-8 minutes.
- Once onion is translucent, add garlic, cumin, chili powder, and salt. Stir and sauté for 2 minutes.
- Reduce heat. Add cooked lentils (drained) and black beans (rinsed and drained). Mash mixture and stir to combine.
- Add salsa and vegetable broth. Stir and heat for about 5 minutes. Add more vegetable broth as necessary to keep it a creamy, moist consistency. Taste and add more salt or seasoning if desired.
- Spoon mixture into a tortilla with toppings of choice.
Notes
Nutrition Per Serving (Estimate)
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Kelly Kolody
These are AMAZING! I’ve made them twice now and my husband I sort of fight over who gets to have the leftovers for lunch. This recipe has changed our family weekly meals and inspired me to include more vegetarian dishes. Ty!
Kaitlin McGinn
Haha, so awesome. Thanks so much for the love & leaving a couple recipe ratings/reviews, Hope you continue to enjoy the recipes!
Robyn
We’ve been making these for years and our family of 5 devour them! Even the kids enjoy them! I leave the salsa out of the mixture but use it as a topping instead - and we make your salsa recipe too (it’s SOOO good, I have it with eggs in the morning)!
Kaitlin McGinn
So awesome to hear that, Robyn! Great call with the homemade salsa, and love that the kids enjoy them too. Thanks so much for the sweet comment!
Sailing CoCo
One of our favorites! Living aboard our sailboat this is an easy one to whip up in the galley! A delicious meal for the whole crew! Thank you!
Kaitlin McGinn
So glad you all enjoy this one, and what a fun experience to live on a sailboat! Thanks so much for the kind feedback. Have a great week out on the water! -Kaitlin
Megan
We are in quarantine and trying to use what we already have in the pantry. SO glad I found this recipe - it is a keeper! Absolutely delicious. Thank you! Now I'm looking through your other recipes - they all look fantastic and can't wait to try them.
Kaitlin McGinn
So great to hear you were able to give this a try with your pantry staples! Thanks so much for coming back to let me know (and for leaving a recipe rating). Very appreciated. Hope you enjoy any other recipes you try!
Britney
I was just wondering on how these reheat in the microwave? I’m going to a convention in June and plan on having a mini taco party in my room and I have a friend who is vegetarian and one who has issues digesting beef and they love beans SO obviously this is the way to go. Also plan on making these soon, you know, for science.
Kaitlin McGinn
Hey Britney! These have always reheated very well for me in the microwave. (If they become a little dried out, simply add a touch of water before reheating.) Hope you enjoy!
Laurel Goodloe
We tried this recipe tonight for dinner. Yummy. Will be making these again for sure.
Kaitlin McGinn
Fantastic! So great to hear you enjoyed these!
Nichole Urban
Is there a way to keep these warm? I’m doing a taco bar with meat in crockpots but wasn’t sure on a good way to keep these warm during a party.
Katie
I'm new to lentils - what kind (red, green?) Thanks!
Kaitlin | The Garden Grazer
I use brown lentils but green would work too!
Per will
Excellent replacement for ground meat dish. Anyone would love the texture and freshness of this go to anytime meal.
Kaitlin | The Garden Grazer
Thank you!
Vicky
Have made these MANY times! These are our "go to" for taco night! Love them! We've even used the black bean/lentil mix on nachos too... Soooo good! Thanks for a great recipe!
Kaitlin | The Garden Grazer
Wonderful to hear, Vicky! Thank you!
Unknown
Just ran across your webpage yesterday (from Pinterest posting of your 12 Vegan recipes) and made the black bean taco mix for dinner - it's great! Thanks for sharing! Jeff
Kaitlin | The Garden Grazer
That's awesome to hear, Jeff! Thanks for your kind feedback.
Tamara Dawn
Great recipe. My family consists of a vegetarian, a vegan and a kid who eats anything and everything. Everyone loved this one and went for seconds! Thanks for the post.
Kaitlin | The Garden Grazer
So great! Thanks for sharing!
Candy Glenn
Could this mixture be frozen and reheated as necessary? How do lentils do with freezing?
Kaitlin | The Garden Grazer
I've never tried freezing this recipe, but lentils and beans typically freeze quite well. (Just be sure not to overcook the lentils.) Would love to hear if you give it a try.
Anonymous
This recipe was amazing! It was so simple but tasted fresh and healthy. Exactly what a busy mom needs during the week, my 3 year old devoured his taco, which is a rarity! This will definitely become a staple in this house. Thank you!
Kaitlin | The Garden Grazer
So great, thank you!