Lentil Veggie Baked Tacos

Mexican Sides & Mains

These Lentil Veggie Baked Tacos are so crispy, healthy and filling! They're a perfect healthy alternative to your traditional tacos.








Makes 8-10 Tacos

  • 10 corn tortillas or 8 flour tortillas
  • 2-3 tablespoons oil
  • 1/2 iceberg lettuce, shredded/ thinly sliced
  • Vegan crema or sour cream
  • 1-2 Avocados, sliced

For the filling

  • 1 cup lentils
  • 1 bay leaf
  • 2 garlic cloves, peeled
  • 2 tablespoons neutral oil, such as avocado oil
  • 3/4 white onion, thinly sliced
  • 2 large Yukon gold potatoes, diced small
  • 2 large carrots, peeled and diced

For the salsa

  • 4-5 tomatillos, husks removed
  • 2-3 roma tomatoes
  • 1/4 white onion
  • 3 garlic cloves
  • 1-2 serrano peppers
  • Pinch of salt


  • Mesh strainer
  • 2 medium pots
  • Large pan
  • Blender or food processor
  • Baking sheet



@alexafuelednaturally Tacos dorados de lentejas, papas y zanahoria! Bought mis compras from @Walmart Walmart via Walmart+! So convenient and easy! (See Walmart+ Terms & Conditions) #WalmartPlus #WalmartPartner ♬ La Ley 57 - Los Tucanes De Tijuana


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For the filling:

  1. Place dried lentils in a mesh strainer and rinse well. Add the lentils to a medium pot, cover with 5-6 cups water, add 1 bay leaf and 2 garlic cloves. Cook over medium heat for 25-35 minutes or until soft.
  2. To a large pan over medium heat add 2 tablespoons oil then add in thinly sliced onion and saute for 3 minutes. Add in potatoes and cook for 10 minutes then add carrots and cook for an additional 7-9 minutes or until veggies are cooked. Season with a generous pinch of salt and add a bit of water or vegetable broth throughout the cooking process to help steam and cook the veggies quicker.

For the salsa:

  1. To a medium pot add tomatillos, Roma tomatoes, onion, garlic and serrano. Cover with 4-5 cups water then bring to a boil and boil for 9 minutes. Add the ingredients to a blender & blend until smooth. If using the molcajete, add the garlic, Serranos and pinch of salt first, mash into a paste then add the remaining ingredients and mash all together until desired consistency is reached.

Return to filling:

  1. Return to the potatoes and carrots. They should be al dente around this time…add 1/2 the amount of salsa to the vegetable mixture, mix in and let everything simmer for 10 minutes. Once the lentils are cooked, drain the liquid, then add the lentils to the vegetable mixture and cook all together for 5-7 minutes. Taste and season with a pinch of salt & ground pepper.
  2. If baking in the oven, preheat oven to 400 degrees F. Heat the tortillas on a comal then fill each on with filling and fold in half then place on baking sheet and repeat with remaining tortillas and filling. Brush the tacos with oil then bake for 10-12 minutes or until golden.
  3. Top tacos with lots of shredded lettuce, crema, salsa and avocado.


Come hang out on Instagram and ask me all your questions.

You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.