Vegan Lentil Tacos | Rutherford County Moms

Vegan Lentil Tacos



One of my favorite types of food is Mexican. I love me some crunchy tacos or bean & cheese burritos. And I especially love Mexican food that is easy to make and relatively healthy. Even though I’m not a vegan, this recipe for Vegan Lentil Tacos is now a must-try for me! I asked Nashville health coach Heather Crawford to share one of her favorites and I have a feeling it will soon be one of my favorites too! She is the owner of Heather Crawford Coaching and is all about the plant-based lifestyle. Make this super easy dish for a no-meat Friday during Lent or mix up your Cinco de Mayo menu by substituting your traditional taco recipe with this one!



1 cup dry red split lentils (or any lentil)

1 cup Salsa

1 can diced green chilis

1 can black beans

1 cup frozen sweet corn

1 small white or yellow onion

Taco seasoning (to taste)




Prepare lentils according to directions.  (Can be made in advance and refrigerated.)

Drain and rinse black beans. Heat in small saucepan over medium heat. Add diced onion, frozen corn, and 1-2 TBSP of taco season.  Add 1/2 cup of water and simmer for 5-10 minutes. (Can be made in advance and refrigerated.)

To make taco mix, in a large non-stick skillet, combine prepared lentils, black bean mixture, green chilis, salsa (to taste), and additional taco seasoning if needed (to taste). Heat over medium-low heat and stir to combine. Simmer until heated. (May need to add water to make the right consistency.)

Serve in heated taco shells or over crushed corn chips. Top with your favorite vegan toppings (lettuce, tomato, guacamole, onions, etc)


If you make this dish, let us know in the comments what you think!

Join The Rutherford County Local Moms Network Community

Stay up-to-date with what is happening in-and-around The Rutherford County Moms community with local events, community highlights, and exclusive deals.