While tracking my daily food intake I noticed I needed to pay more attention to two key nutrients: protein and iron. That’s true for anyone following a plant-based diet, and especially for pregnant women. To meet those needs I’ve focused on plant foods rich in both nutrients — and lentils fit the bill.
Most of my lentil recipes tend toward salads or cozy winter dishes, but I wanted a satisfying main-course option. Tacos were an obvious choice since I’d been craving Mexican food. After experimenting, I came up with these chili-lime lentil tacos, which deliver great flavor and texture and have become a keeper.
These tacos are ideal for anyone looking to add more meatless meals to their week — they’re hearty and familiar. Lentils mimic the texture of ground meat and absorb Mexican spices beautifully, so even people who aren’t vegetarian or vegan enjoy them.
The lentil filling works well as a substitute for ground beef, making it a great option for picky partners or kids who are hesitant about meatless dinners. My child is still warming up to lentils, but many kids love them.
Vegan Chili Lime Lentil Tacos
- Author: Healthy Happy Mama
- Total Time: 35 minutes
- Yield: 12 tacos
Description
Vegan tacos packed with flavor and satisfying texture — a nutritious, protein- and iron-rich plant-based main dish.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1/2 medium onion, small diced
- 1/2 green pepper, small diced
- 2 garlic cloves, minced
- 1 cup lentils, picked through and rinsed
- 3 cups water or vegetable stock
- 1–2 tablespoons chili powder (to taste)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- Juice from one lime (about 2 tablespoons)
- 12 hard or soft taco shells
- Optional toppings: tomatoes, cheese (dairy or non-dairy), avocado, salsa, lettuce, etc.
Instructions
- Heat the oil in a large pan. Add the onion, green pepper, and garlic and cook until slightly softened, about 5 minutes.
- Add the water or vegetable stock and lentils and bring to a gentle boil. Reduce the heat, partially cover the pan, and simmer for 20–25 minutes, until the water is absorbed and the lentils are tender.
- Stir in the chili powder (adjust to taste), cumin, oregano, salt, and lime juice. Remove from heat and mash the lentils lightly with a potato masher or fork to create a more meat-like texture.
- Scoop about 1/4 cup of the lentil mixture into each taco shell and add your favorite toppings. Serve warm and enjoy.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Main meal
- Cuisine: Mexican
Nutrition
- Serving Size: 1 of 12 tacos
- Calories: 86
- Sugar: 0.9 g
- Sodium: 97.5 mg
- Fat: 3.25 g
- Carbohydrates: 11.75 g
- Protein: 2.4 g
If you aren’t pregnant, these pair nicely with a margarita on the rocks with a salted rim. If you are, enjoy a refreshing iced water with a lime in a margarita glass.