Meatless Monday's are just regular Mondays for me. But what is really better than a Meatless Monday? A Mexican-inspired Meatless Monday recipe! These Vegetarian Tacos are so easy to make you'll be reaching for this recipe anytime that craving for tacos comes along..and if you're anything like me..it's often.
I'm very proud of my Italian heritage, but those who know me also know that I feel a deep connection to Mexican culture. Let’s put it this way—I’ve traveled to more parts of Mexico and visited more times than I’ve been back to Italy.
Our flags aren’t that different; basically, an eagle front and center separates us. We’ve got sauce, they’ve got salsa… you see where I’m going with this. At the heart of it all, Mexico and Italy share a deep love for food. But more than that, it’s about family—gathering around the table, sharing our most beloved recipes, and creating moments together. Food and family come first.
All those years ago, when I fully committed to my vegetarian diet, I missed the simplicity of a quick taco recipe. A little ground beef, a taco kit—boom, dinner on the table in less than 30 minutes. So when I set out to make a vegetarian version, I knew it had to be just as easy for a weeknight meal.
For these Vegetarian Tacos, I usually pre-cook lentils for the week to skip an extra step on those busy nights when time is tight. If you don’t have lentils ready to go, be sure to allow an extra 20–30 minutes to cook them first. I’ve tried simmering them directly in the taco seasoning, but I found it muted some of the flavor and changed the texture more than I’d like. Looking for a great side dish to serve this with? Try our Cilantro Lime Rice!
Ingredients
These Vegetarian Tacos keep it simple—no long list of ingredients or complicated techniques here. Just the basics.
- Lentils
- Vegetable Oil
- Water
- Taco Seasoning
- Taco Kit
See recipe card for quantities.
Storage
For the best texture and freshness, store the lentil taco filling separately from the taco shells and toppings. Keep the filling in an airtight container in the refrigerator, where it will stay fresh for up to 5 days. When ready to serve, simply reheat and assemble with your favorite toppings!
Pairing
These are my favorite dishes to serve with Vegetarian Tacos:
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📖 Recipe
Vegetarian Tacos
Ingredients
- Garden of Eatin' Taco Kit Get the Same Kit Here
- 2 ¼ cups Cooked Lentils Approximately ¾ cup dried and prepared
- 1 tablespoon Vegetable Oil
- 2 cups Water
Toppings
- 1 head Iceburg Lettuce, shredded
- 2 Roma Tomatoes, chopped
- Cheddar Cheese, Shredded
- Sour Cream
Instructions
- Prep your toppings ahead of time and cover until ready to assemble your tacos.
- Heat vegetable oil over low-medium heat in a Large Sauté pan. Using the Taco Seasoning from the kit or your own taco seasoning, add the entire packet or approximately 3 teaspoon to the oil. Stir until it looks like a wet-sand consistency.
- Add about 1 cup of the water to the oil and seasoning mixture. Whisk until it fully combines and there are no lumps.
- Add your cooked lentils to the mixture, and add the remaining cup of water. Stir the lentils into the seasoning/water mixture. Once fully combined, raise the heat to medium so that it comes to a gentle simmer. We aren't cooking the lentils, just looking for the sauce to thicken and the lentils to absorb some of the flavors. Cook for about 5-7 minutes. Stir occasionally.
- When the lentil taco filling is done, assemble your tacos by adding about a tablespoon of lentil taco filling (or more) to each shell, shredded cheese, lettuce, tomatoes, and sour cream—or any of your favorite taco toppings.
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