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Home » Recipes » Taco + Burrito

Black Bean Lentil Tacos

Sep 5, 2013 by Kaitlin · 29 Comments

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A healthy and satisfying vegan Black Bean Lentil Tacos recipe! Filled with fiber, protein, and delicious Mexican-inspired flavors. Plus they are easy to make, then just add your favorite toppings! (Vegan, gluten-free, oil-free.)

Plate of three black bean lentil tacos with lettuce and tomato

These high-protein lentil and bean tacos are such a satisfying meal. Plus they're easy to assemble!

We combine hearty black beans and lentils, then infuse them with flavorful Mexican-inspired spices and salsa. (Yum!)

But feel free to change up the spices however you prefer. I also enjoy the addition of chipotle powder for some smoky spiciness.

It's a great family-friendly meal because everyone can add their own favorite taco toppings!

Dry brown lentils in a glass jar with wooden spoon

Ingredients for Bean and 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. If you'd prefer not to cook your own from scratch, simply use two 15-ounce cans lentils instead. (Red lentils will not work for this recipe.)
  • Black beans: Or you could substitute pinto beans if desired.
  • Yellow onion: Or use white onion or sweet onion instead.
  • Fresh garlic cloves
  • Taco seasoning: I use my homemade Taco Seasoning mix, but use your own favorite. It's a warm blend of spices like ground cumin, chili powder, smoked paprika, oregano, onion powder, and garlic powder.
  • Salsa: I like this Restaurant-Style Blender Salsa or Fresh Garden Salsa but use your own favorite.
  • Vegetable broth: Be sure to use low sodium if desired.
  • Tortillas & toppings of choice: I use corn tortillas and romaine lettuce, chopped tomato, guacamole, etc.
Three black bean lentil tacos

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. Instead of the taco seasoning, you can use your own spice blend or simply ground cumin and chili powder.

Serving

Add your favorite toppings before serving. A few ideas include:

  • Romaine lettuce
  • Chopped tomato or more salsa
  • Vegan cheese shreds or dairy-free cheese sauce
  • Chipotle Crema
  • Loaded Guacamole or avocado
  • Dairy-free sour cream (or cashew cream)
  • Diced onion and fresh cilantro

Other uses: The lentil and bean mixture is great in taco bowls or rice bowls as well. We also use it on nachos!

Three black bean and lentil tacos on a plate

For more inspiration, also browse all vegan taco recipes or Mexican-inspired recipes.

Three black bean lentil tacos

Black Bean Lentil Tacos

These high-protein vegan tacos combine hearty black beans and lentils. They are easy to make, customizable, and so satisfying!
4.82 from 16 votes
Print Recipe Pin Recipe Comment
Prep Time: 5 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 30 minutes minutes
Author: Kaitlin - The Garden Grazer
Course: Main Dish
Cuisine: Gluten-Free, Mexican-inspired, Vegan
Servings: 3

Ingredients

  • 1 cup green/brown lentils (or about 2 1/2 cups cooked)
  • 15 oz. can black beans
  • 1 small yellow onion
  • 2 cloves garlic
  • 1 Tbsp. taco seasoning
  • 1/3 cup salsa (I like homemade blender salsa)
  • 2/3 cup vegetable broth
  • Tortillas (I used corn)

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 and taco seasoning. 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

Canned lentils: If you're short on time, you can use two 15 oz. cans lentils instead of cooking your own.
Other uses: The lentil & bean mixture is great on taco bowls, rice bowls, burritos, or nachos as well.

Nutrition Per Serving (Estimate)

Nutrition Facts
Black Bean Lentil Tacos
Amount per Serving
Calories
386
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Potassium
 
1207
mg
34
%
Carbohydrates
 
69
g
23
%
Fiber
 
31
g
129
%
Sugar
 
4
g
4
%
Protein
 
26
g
52
%
Vitamin A
 
387
IU
8
%
Vitamin C
 
11
mg
13
%
Calcium
 
112
mg
11
%
Iron
 
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.

Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.

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If you are enjoying these vegan black bean lentil tacos, also feel free to check out:

  • Portobello Mushroom and Potato Stew with Lentils
  • Mexican Sweet Potato Bowl
  • Black Eyed Pea Salad

Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

More Vegan Taco, Burrito, & Fajita Recipes

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    Black Bean Burrito (Vegan!)
  • Tofu Fajitas (Easy Sheet Pan!)
  • Southwest Tofu Burrito

Comments

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    Recipe Rating:




  1. Jennifer says

    November 17, 2023 at 10:40 pm

    5 stars
    You have so many amazing recipes on your website it is taking me a while to get to trying each of them. 😁 Tonight we made these awesome black bean and lentil tacos! It was such an easy recipe to make! I didn't add the salsa because I didn't have any in the fridge, but otherwise followed it exactly. I think next time I'll try it with the salsa, too. These tasted really great and it made a substantial amount to feed both my husband and I, with leftovers. Thank you for sharing all your wonderful recipes! Wishing you and your family a fabulous Thanksgiving next week.

    Reply
    • Kaitlin says

      November 18, 2023 at 8:47 am

      Aww, thank you Jennifer! It's always a treat hearing which recipes you and your husband try out. I'm so glad you enjoyed these! We're heading down to Las Vegas for Thanksgiving week to see family and all the bright sights. Looking forward to a little getaway. 🙂 Wishing you two a beautiful week as well!

      Reply
  2. Kelly Kolody says

    March 17, 2021 at 12:05 pm

    5 stars
    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!

    Reply
    • Kaitlin McGinn says

      March 31, 2021 at 9:13 am

      Haha, so awesome. Thanks so much for the love & leaving a couple recipe ratings/reviews, Hope you continue to enjoy the recipes!

      Reply
  3. Robyn says

    January 19, 2021 at 1:36 pm

    5 stars
    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)!

    Reply
    • Kaitlin McGinn says

      January 27, 2021 at 12:21 pm

      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!

      Reply
  4. Sailing CoCo says

    April 19, 2020 at 4:24 pm

    5 stars
    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!

    Reply
    • Kaitlin McGinn says

      April 20, 2020 at 5:48 pm

      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

      Reply
  5. Megan says

    April 08, 2020 at 1:02 pm

    5 stars
    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.

    Reply
    • Kaitlin McGinn says

      April 15, 2020 at 12:13 pm

      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!

      Reply
  6. Britney says

    January 04, 2020 at 9:52 pm

    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.

    Reply
    • Kaitlin McGinn says

      January 21, 2020 at 10:02 am

      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!

      Reply
  7. Laurel Goodloe says

    September 21, 2019 at 7:31 pm

    5 stars
    We tried this recipe tonight for dinner. Yummy. Will be making these again for sure.

    Reply
    • Kaitlin McGinn says

      September 24, 2019 at 12:57 pm

      Fantastic! So great to hear you enjoyed these!

      Reply
  8. Nichole Urban says

    February 03, 2018 at 5:54 pm

    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.

    Reply
  9. Katie says

    January 01, 2017 at 6:45 pm

    I'm new to lentils - what kind (red, green?) Thanks!

    Reply
    • Kaitlin | The Garden Grazer says

      January 03, 2017 at 5:37 pm

      I use brown lentils but green would work too!

      Reply
  10. Per will says

    November 29, 2016 at 11:56 pm

    Excellent replacement for ground meat dish. Anyone would love the texture and freshness of this go to anytime meal.

    Reply
    • Kaitlin | The Garden Grazer says

      December 10, 2016 at 8:09 pm

      Thank you!

      Reply
  11. Vicky says

    November 15, 2016 at 4:18 pm

    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!

    Reply
    • Kaitlin | The Garden Grazer says

      November 18, 2016 at 6:05 pm

      Wonderful to hear, Vicky! Thank you!

      Reply
  12. Unknown says

    September 15, 2016 at 4:35 am

    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

    Reply
    • Kaitlin | The Garden Grazer says

      September 17, 2016 at 4:02 pm

      That's awesome to hear, Jeff! Thanks for your kind feedback.

      Reply
  13. Tamara Dawn says

    March 12, 2016 at 11:47 pm

    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.

    Reply
    • Kaitlin | The Garden Grazer says

      March 20, 2016 at 6:07 pm

      So great! Thanks for sharing!

      Reply
  14. Candy Glenn says

    March 08, 2016 at 5:36 pm

    Could this mixture be frozen and reheated as necessary? How do lentils do with freezing?

    Reply
    • Kaitlin | The Garden Grazer says

      March 11, 2016 at 6:39 pm

      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.

      Reply
  15. Anonymous says

    August 21, 2015 at 7:28 pm

    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!

    Reply
    • Kaitlin | The Garden Grazer says

      August 21, 2015 at 11:59 pm

      So great, thank you!

      Reply

Hello, I'm Kaitlin!
I live in Montana and share vegan recipes that are easy and healthy. About Me →

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