Lentil Mushroom Tacos

Tacos… SO much to love about tacos. There was honestly a time when I felt so limited to putting meat in my tacos… but since then I’ve realized that a tortilla can be a vessel for anything, really.

Today I have a super easy recipe for lentil and mushroom tacos. The flavors blend perfectly together to create a savory, Mexican spiced delicious and fast weeknight meal (mine were done in 20 minutes).

The most amazing part about these Lentil Mushroom Tacos (I think) is that you can go CRAZY with the toppings. I went with broccoli sprouts, a spray of pumpkin seeds, and a squeeze of lime for my tacos, but I think avocado/ guacamole, fresh salsa, or maybe even some vegan cheddar would be great on these.

If you end up making this I’d love to see your recreations or hear how it went in the comments below! Be sure to tag me on Instagram @cookwithcourt and #cookwithcourt to share!

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Lentil Mushroom Tacos

An easy and fast vegetarian taco recipe that makes a perfect weeknight meal. Wonderful with an array of toppings!

Course Main Course, Main Dish, Main, Side

Cuisine American, Mexican

Servings 4 tacos (2-3 people)

Ingredients

• water or vegetable broth (for sautéing)
• 1/4 red onion (diced)
• 1/4 bell pepper (diced)
• 1 cup mushrooms (diced)*
• 1 roma tomato (diced)
• 2 tbsp salsa
• 1/2 tsp salt (plus more to taste)
• 1/2 tsp garlic powder
• 1 tsp cumin
• 1 cup cooked black lentils *
• 4-8 tortillas (for serving)
• lime wedge (optional, for serving)

Instructions

1. Add a splash of water or vegetable broth to a medium sized saucepan and turn on medium-high heat. Add onions to saucepan and allow them to cook until they are translucent and slightly fragrant. If the pan is dry at this point, splash more water/ vegetable broth in and add the bell peppers, stirring occasionally. Add salt, garlic powder, and cumin.
2. Once the bell peppers look softer (about 2-3 minutes), turn the heat to medium and add in the mushrooms, tomato, and salsa with another splash of water or vegetable broth if needed. Stir to combine and allow to cook while covered for about 2 minutes. Uncover, and and allow some of the water to cook off of the top.
3. Add the lentils to the saucepan, and stir again. With a fork, mash some of the lentils into the veggies to create a stickier texture (if desired). Continue to cook down until desired consistency is reached. Serve with warm tortillas and a fresh squeeze of lime. Enjoy!

Recipe Notes

*This was about 1 portabella cap for me, but I imagine it would be about 5-6 medium-sized baby bella mushrooms. I would recommend those two varieties (portabella and baby bella) for this specific recipe.

*I bought lentils that came pre-cooked, but you could also cook your own lentils from dry or use canned lentils.