Go Back
+ servings
Lentil and mushroom tacos topped with cabbage slaw

30 Minute Lentil and Mushroom Tacos

30 Minute Lentil and Mushroom Tacos with all the smoky-spice and rich texture of classic taco meat. These quick and easy veggie tacos will become a healthy, flavorful weeknight favorite.
Course Main Course, Tacos
Cuisine American, Mexican
Diet Vegan
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 tacos
Calories 350kcal


  • Large skillet


  • 2 Tbsp. olive oil
  • 8 oz. baby bella (cremini) mushrooms, quartered
  • 1 cup finely chopped yellow onion
  • 2 garlic cloves, minced
  • 2 to 3 tsp. adobo sauce (from a can of chipotle peppers) depending on desired level of spice
  • 1 tsp. chili powder
  • 1 tsp. smoked paprika
  • 1/2 tsp. ground cumin
  • 1/2 tsp. kosher salt
  • 1 cup cooked lentils (I use drained and rinsed canned lentils, or steamed/vacuum-sealed lentils, such as Trader Joe's brand)
  • 1/2 cup vegetable broth
  • 1 tsp. soy sauce or tamari (sub coconut aminos)
  • 6 corn or flour tortillas, warmed

For Serving (Optional)

  • Cabbage slaw (shredded red cabbage mixed with matchstick carrots, sliced green onion, apple cider vinegar, and salt)
  • Green Tahini Sauce
  • Garlic Aioli
  • Sliced avocado


  • Heat oil in a large skillet over medium-high heat. Add mushrooms and onions; cook 6 to 8 minutes, stirring occasionally, until soft. Add garlic, adobo sauce, chili powder, smoked paprika, cumin, and salt; cook 2 minutes, until aromatic.
  • Add lentils, vegetable broth, and soy sauce; stir to combine. Gently simmer for 5 to 6 minutes, stirring occasionally, until liquid is completely reduced. Remove from heat and adjust seasonings as needed. Spoon into tortillas and top with garnishes of choice, or see text in post for additional serving suggestions.


To Make Ahead. You can fully prepare the vegetarian taco filling up to 2 days ahead. The flavor will stay sharp, and the texture meaty.
To Store. Place leftover taco filling in an airtight storage container in the refrigerator for up to 4 days. Store tortillas and toppings separately.
To Reheat. Gently rewarm filling in a large skillet over medium heat. You can also reheat the filling in the microwave, and pile into tortillas just before serving. I suggest warming the tortillas fresh each time, as they will likely harden after being warmed and then refrigerated.


Serving: 2tacos | Calories: 350kcal | Carbohydrates: 50g | Protein: 14g | Fat: 10g | Saturated Fat: 1.5g | Sodium: 550mg | Fiber: 10g | Sugar: 11g