Lentil and black bean tacos

Lentil and black bean tacosThree weeks down! Only one and a half weeks of Vegan January left. I must say, as much as I’ve been enjoying the vegan meals I’ve been making, I’m kind of looking forward to February. I definitely don’t think I’m cut out to be vegan long-term – respect to those who can do it!

Perhaps if I was allowed one non-vegan meal a week just to get my cheese fix, it would be a lot easier for me, because I am actually coming up with plenty of awesome vegan dinner ideas – like these lentil and black bean tacos. They’re a simple mixture of lentils, black beans and spices, served in a tortilla with whatever other taco fillings you fancy – I went for salsa and some fresh coriander, but avocado, tomatoes, red onion, or (if you really want to make me jealous) some sour cream or grated cheese would be great too.

Lentil and black bean tacos

The lentil and black bean mixture in these tacos is great hot or cold, so they’re also pretty good for taking to work for your lunch. Just beware that you might need a bib if you’re likely to end up making as much of a mess as I did – you can’t really fold in the end of a taco in the same way as you can with something bigger like a burrito, so everything inevitably slips slowly out of the open end. I’m sure there’s some technique to eating these things neatly, but I’ve yet to find it. Maybe a knife and fork is the answer, but I think I would feel a little ridiculous doing that (and this from a girl who uses a knife and fork for pizza).

Perhaps we just need to embrace the fact that tacos are messy, but as long as they’re delicious, it’s okay. These were definitely worth it.

Lentil and black bean tacos

Lentil and black bean tacos
Prep time
Cook time
Total time
Recipe type: Main meal
Yield: 2
  • 60g brown lentils
  • 400ml vegetable stock
  • 1 x 400g tin black beans, drained but not rinsed (240g when drained)
  • ½tsp smoked paprika
  • ½tsp hot chilli powder
  • ¼tsp ground coriander
  • Black pepper
  • To serve: 4 mini flour tortillas or taco shells; taco toppings such as salsa, fresh coriander, avocado, tomato, cheese, sour cream
  1. Add the lentils, stock and black beans to a saucepan, and bring to a gentle boil. Cook, stirring occasionally, for around ten minutes, until the liquid has begun to boil off. From this point onwards, you will probably need to stir more often to prevent the lentil and bean mixture from sticking to the pan. Cook for a further 5-10 minutes, until the mixture is thick and has no excess water. If the lentils are still not quite tender, add a dash more water and cook for a few more minutes.
  2. Add the spices and plenty of black pepper, and mix well.
  3. Serve in mini tortillas or taco shells with your favourite taco toppings.

Lentil and black bean tacos

If you like quick and easy Mexican-style meals, try these enchilada noodles:Enchilada noodles


  1. Marisa K says

    Wow, these look delish! One question: are the tortillas vegan if they’re cooked in peanut oil, but you don’t have a peanut allergy? I can never keep the boundaries straight :p

  2. says

    I’m all for embracing the messiness of tacos…and most other delicious foods, come to think of it. Also, I love how this month had forced you to be more creative with your meals- not that you needed out because I love all of your cheesy recipes, too!
    Christy@sweetandsavoring recently posted…Midweek SilenceMy Profile

  3. Timaree says

    These sound great. I make lentil tacos for my son but admit they make me want to go back to my beef tacos. The secret to eating tacos is to not overstuff them! I grew up where a pound of beef was used for 2dozen tacos! That means the filling was really a seasoning and they weren’t overstuffed even adding lettuce and tomato. I’d eat 3 or 4 with Spanish rice and a bit of retried beans on the side so you can see we didn’t overfill our tacos.

    I hope these make me not miss the beef tacos!

  4. says

    Lentils and black beans together in a taco! I feel like I have gone to foodie heaven. These are my favorite beans so I am delighted to see them paired in this delicious taco recipe. Your photos look good enough to eat! So glad I found your blog on The Wednesday Roundup! We share a love for healthy, plant-based food, I see! All the best, Deborah
    Deborah Davis recently posted…A New Year, A New You: Fit in Fitness with Quick & Easy Office WorkoutsMy Profile

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