Crispy Lentil & Mushroom Tacos
These Crispy Lentil & Mushroom Tacos are filled with a veggie combo, baked until crispy and served with a chunky guac and chipotle mayo.
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It may not be Tuesday, but I can eat tacos any day of the week…and I do! These tacos come together super quick. The filling is a combo of mushrooms, lentils and seasonings. Corn tortillas are filled up, then baked in the oven until crispy. While the tacos are cooking, whip up a super rustic guacamole and a chipotle mayo spread. Weeknight tacos with BIG flavors!
How to Make the Taco Filling
To make the filling, add some red onion & diced mushrooms to a skillet with hot oil. Cook for 5-ish minutes. You want the onion to be tender and the mushroom to be crispy. Add in cooked lentils (I get mine in the produce section), a packet of taco seasoning and some water. Cook for a few more minutes.
If you think you don’t like mushrooms, I encourage you to try these anyways – the mushrooms are so finely diced, you won’t notice them. But you can also just do all lentils.
How to Assemble the Tacos
Steam some corn tortillas by wrapping them in a moist paper towel and placing them in the microwave for 30 seconds. Brush the tortillas with some oil and add a few tablespoons of filling. Gently fold the tortilla in half and place on a parchment-lined baking sheet.
If some of the tortillas crack, don’t worry, they will still taste good. But just be sure not to press too hard when folding them to try and avoid this.
Place the tacos in the oven and cook for 10 minutes. Flip and cook for another 5-10 minutes.
How to Make the Sauces
While the tacos are cooking, whip up a couple of sauces. I am calling this guac “rustic” because everything is roughly chopped and all of the seasonings can be adjusted to taste.
Cube a couple of avocados and place them in a bowl with a diced jalapeño, chopped cilantro, lime juice and salt. Give it a toss, give it a taste and adjust as needed. If you are sensitive to heat, you can add less jalapeño or omit it.
To make the chipotle mayo combine vegan mayo, chipotles in adobo and a splash of lime juice. Give it a mix, and you are ready to go.
How to Serve these Tacos
When the tacos are done serve them up with shredded lettuce, the guac and the chipotle mayo. I also like to add LOTS of cilantro and have some lime wedges on the side.
These tacos are so incredibly easy, but will definitely impress a crowd. The leftovers can be reheated in an air fryer or the oven. I even like eating the leftovers over a big bowl of lettuce and break up the tacos to make a salad.
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Did you Make this Recipe?
If you made these Crispy Lentil & Mushroom Tacos I would LOVE to hear what you thought. Be sure to drop a comment and a rating below! You can also tag me on social media if you snapped a photo. I LOVE seeing your recreations!
Crispy Lentil & Mushroom Tacos
FOR THE TACOS
- 2 tablespoons oil plus more for the taco shells
- 1/2 red onion diced
- 4 ounces mushrooms finely chopped
- 1 cup cooked lentils
- 1 packet taco seasoning
- 8 corn tortillas
- romaine, cilantro, lime wedges for serving
FOR THE GUAC
- 2 avocados cubed
- 1 jalapeño deseeded and diced
- 2 tablespoons cilantro chopped
- 1 lime juiced
- salt to taste
FOR THE CHIPOTLE MAYO
- 3 tablespoons vegan mayo
- 1-3 teaspoons chipotle pepper in adobo chopped
- 1/2 lime juiced
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Heat the oil in a skillet and add the onion & mushrooms. Cook down for 5 minutes, or until the mushrooms are slightly crispy. Add the lentils, taco seasoning and a splash of water. Cook down for a couple more minutes, or until the water is absorbed and everything is combined. Remove from the heat.
- Heat the tortillas*. Brush some oil on a tortilla and add a couple tablespoons of filling. Gently fold in half and place on the baking sheet. Repeat with the remaining tortillas. Place in the oven and bake for 10 minutes. Flip and cook another 5 minutes.
- While the tacos are cooking, prepare the sauces. Combine the guac ingredients in a bowl and toss to combine. Taste and adjust seasonings as needed. Combine the chipotle mayo ingredients in a bowl and stir to combine.
- To serve, stuff the tacos with shredded lettuce, guac and chipotle mayo. Serve with lots of cilantro and lime wedges on the side.
These were so, so good! I have been following some of your dinner plans, and did these to use up my too big bag of corn tortillas that I bought for the green Chile enchiladas (also flipping amazing). These are in the Taco Tuesday rotation!
Yesss these are IT!
Made these tonight. SO good! Definitely in my Taco Tuesday rotation!
Awesome!!! So glad you enjoyed them Jen!