These Vegan Oven Baked Tacos are the perfect weeknight dinner. Crispy taco shells are loaded with lentil taco "meat" and vegan queso!
- Chipotle Lentil Taco "Meat"*
- Vegan Queso**
- 8 crunchy taco shells
- shredded lettuce
- 1/2 yellow onion diced
- 4 tbsp cilantro diced
- 1 lime juiced, plus more for serving
- salt to taste
- hot sauce optional
Prepare the Chipotle Lentil Taco "Meat" and set aside. Prepare the 2-Ingredient Vegan Queso and set aside.
Preheat the oven to 400 degrees. Add a layer of lentils to the bottom of each taco shell and place in a casserole dish.*** Add about 1 tbsp of vegan queso to each taco. Place in the oven (uncovered) and bake for 7-10 minutes - or until the the shells are slightly browned and the queso is bubbling.
While the tacos are cooking, prepare the toppings. Combine the yellow onion, cilantro, lime juice & a pinch of salt in a bowl and stir to combine.
Remove the tacos from the oven and top with lettuce, onions and hot sauce. Serve with additional lime wedges.
*Get the lentil recipe here.
**Get the queso recipe here.
***I used a 12"x8" casserole dish. Depending on the shells you use, it might be tricky to keep the taco shells standing straight up. I found the best way to load them up was by adding the lentils to each shell one at a time and then carefully leaning them against one another. If they fall over while cooking, don't worry, they will still taste good.
****This will make more queso and more lentils than you will need for 8 tacos. Save the leftovers to make taco bowls the next day. Or eat the leftover queso with chips.