Lentil Taco Or Burrito Filling

Prep Time
Cook Time
Ready In

"Since adopting a whole-plant-foods diet about two years ago, one thing I have missed is tacos. I'm not willing to eat artificial meats, so I'm often looking for a good substitute to make familiar dishes. This tastes and looks like taco meat, and my family loves it. We get all the enjoyment of tacos and burritos with none of the fat, cholesterol, or animal protein."

Original recipe yields 3-4 servings


  • Serving Size: 1 (206.6 g)
  • Calories 512.7
  • Total Fat - 1.8 g
  • Saturated Fat - 0.3 g
  • Cholesterol - 0 mg
  • Sodium - 809 mg
  • Total Carbohydrate - 87.7 g
  • Dietary Fiber - 43.8 g
  • Sugars - 3 g
  • Protein - 36.8 g
  • Calcium - 92 mg
  • Iron - 11.2 mg
  • Vitamin C - 6.3 mg
  • Thiamin - 1.2 mg

Step 1

Rinse and drain lentils, then warm in a pan over medium heat.

Step 2

As they warm, add seasonings, cornstarch, and water.

Step 3

Continue warming, stirring very frequently, until mixture comes to a boil. It will thicken very quickly at this point.

Step 4

When the mixture is thick, use as you would any taco filling for tacos, burritos, or taco salad.

Tips & Variations

No special items needed.


I have made tacos with all kinds of (meats and) beans, but never with lentils, so I was intrigued by your recipe. It did make a good filling, and I wasn't sure if it would be too much water, but it wasn't. I used a vacuum pack of lentils from Trader Joe's and made my own seasoning salt (light on the salt, for our tastes). I am already thinking what to do with the leftovers - maybe have the lentils over brown rice and a bed of greens with a little apple cider vinegar - sort of like a salad? I could come up with loads more ideas for them too.

review by:
(8 Mar 2016)