Lentil & Mushroom Baked Tacos

vegan, plant-based & gluten free

These baked tacos are vegan, plant-based and gluten free. They’re also really easy to make, especially since the lentils cook in the mixture so just one pan is needed. I topped mine with lettuce, salsa, cilantro & vegan cashew queso blanco. I highly recommend using @sietefoods almond flour tortillas, they are more pliable and held up much better than when I’ve previously used other types such as cassava flour tortillas.


- 1 white onion, diced

- 8oz pkg mushrooms, minced

- 1 Tbsp olive oil

- 1/2 packet of @sietefoods taco seasoning

- 28 oz can crushed tomatoes

- Red lentils

- 1-2 cup water

- 8+ @sietefoods almond flour tortillas

- Salt & pepper

*this recipe makes a lot of filling! You will definitely have leftovers if you use only one package of Siete Foods almond flour tortillas. You can either make more tacos, freeze the leftover filling, or use it the next day in a burrito bowl*

1. Preheat oven to 450 degrees and line a baking sheet with parchment paper

2. Heat olive oil on medium heat and add onion and mushrooms. Season with salt and pepper and cook until soft

3. Add in crushed tomatoes, taco seasoning and lentils. Stir to combine. Since the lentils are cooking in the mixture, add a little water to the pan. As the water cooks down, taste test lentils for doneness. Add water as needed

4. Once lentils are fully cooked, fill the tortillas and fold in half and line them on the baking tray

5. Bake the tacos for about 10-15 minutes, flipping halfway

6. Add toppings of your choice & enjoy!

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