1-Pot Smoky Lentil Vegan Taco “Meat”

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Picking up a vegan taco filled with spiced carrots and lentils

If you’re looking for a plant-based “meat” alternative for Mexican night, look no further! Introducing smoky lentil vegan taco “meat”!

This 1-pot dish is made entirely with whole food ingredients including finely shredded carrots, which mock the texture of meat, and lentils, which add plenty of plant-based protein. Let us show you how it’s done!

Carrot, vegetable broth, lentils, onion, lime, spices, garlic, and adobo peppers

Origins of Tacos

Who exactly invented the taco? It’s still a bit of a mystery! But a professor who has spent much time researching the topic theorizes that tacos were invented by Mexican silver miners in the 18th century. (source)

Tacos became popular throughout Mexico and were introduced to the US by Mexican immigrants in the 19th century.

The following is an inspired, plant-based version with bold flavor!

How to Make Vegan Taco “Meat”

This quick and easy recipe starts with sautéing onion and garlic in a large skillet. To keep it oil-free, sauté in water.

Shredded carrots are sautéed until slightly browned and tender. We like to finely shred them using a mandolin, but you can also buy pre-shredded carrots or use a box grater or the grater attachment on a food processor. The finer, the better, and the quicker they cook!

Skillet of shredded carrots and sautéed onions

Cooked lentils are added next for plant protein and fiber. We used canned lentils to keep this recipe extra quick and simple, but cooking them from dry is also an option (see instructions below).

For seasonings, we went for smoky spices like chipotles in adobo, cumin, smoked paprika, and chili powder.

Lentils, shredded carrots, sautéed onions, and spices in a large rimmed skillet

Next comes coconut aminos for umami flavor and coconut sugar to balance it all out.

Nutritional yeast adds extra flavor but is optional. Then lime adds acidity to balance out the heat and sweetness. Hello, mega flavor!

Skillet of vegan taco meat made with lentils and carrots

Once all ingredients are simmered in vegetable broth allowing the flavors to deepen, you’re done!

And in almost no time, you have a flavorful, plant-based taco filling made with recognizable, whole-food ingredients.

Optionally, for a more cohesive texture (think refried beans), you can add half of the mixture to a food processor and mix/pulse into a purée.

Plate of tacos, cilantro, and limes next to a cast iron skillet of vegan lentil taco meat

We hope you LOVE this vegan taco “meat”! It’s:

Incredibly flavorful
& Quick + easy!

It’s PERFECT for tacos, burritos, quesadillas, salads, nachos, and more! It would even be delicious eaten as a snack by the spoonful.

More Vegan Taco Meat Ideas

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Close up shot of a corn tortilla filled with vegan taco meat, red cabbage, and carrots

1-Pot Smoky Lentil Vegan Taco “Meat”

Easy vegan taco “meat” made with lentils, carrots, and TONS of smoky spices! Just 30 minutes required for this flavorful, 1-pot dish!
Author Minimalist Baker
Picking up a taco from a plate
4.99 from 62 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 (1/2-Cup Servings)
Course Entrée or Side
Cuisine Gluten-Free, Mexican-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days



  • 3-4 Tbsp water (plus more as needed // or sub half the amount in oil)
  • 1/2 cup finely diced onion (any color)
  • 3 cloves garlic, minced
  • 1 ½ cups finely shredded carrot (or try subbing sweet potato)
  • 1 ¼ cups cooked lentils (rinsed and drained // we used canned — see notes if cooking raw lentils // or sub black or pinto beans)
  • ~1/4 cup vegetable broth or water as needed (plus more as needed)
  • 1/2 tsp sea salt (plus more to taste)
  • 1 tsp smoked paprika (plus more to taste)
  • 1 tsp ground cumin (plus more to taste)
  • 1 tsp chili powder (plus more to taste // spice blend should contain chili powder, cumin, oregano, etc.)
  • 1 chipotle pepper in adobo sauce, roughly chopped (omit for less heat)
  • 1-2 tsp coconut aminos
  • 1-2 tsp coconut sugar or maple syrup (omit if avoiding sugar, or sub stevia to taste)
  • 1-2 tsp nutritional yeast (optional)
  • 1-2 tsp lime juice

FOR SERVING optional


  • Heat a large skillet over medium heat. Once hot, add water (or oil), onion, and garlic. Sauté for 4-5 minutes, stirring frequently, or until tender and slightly browned.
  • Next, add carrots and sauté for several minutes to get slightly browned and tender, stirring frequently. Then add cooked lentils, vegetable broth, salt, paprika, cumin, chili powder, chopped chipotle pepper, adobo sauce (start with 1 tsp for low spice level), coconut aminos, coconut sugar, and nutritional yeast (optional). Stir to combine.
  • Cover and cook over medium-low heat for 10 minutes, stirring occasionally. Then remove the lid and cook for 5-10 minutes more or until the carrots are tender and the color has deepened. Stir occasionally and add more broth (or water) as needed if it dries up. Near the end of cooking, add lime juice and stir.
  • Taste and adjust flavor as needed, adding more paprika or cumin for smokiness, salt to taste, coconut sugar for sweetness, lime for acidity, coconut aminos for umami flavor, or chipotle peppers for heat. We added more adobo sauce, coconut aminos, lime, cumin, and salt. Don’t be shy with flavor here!
  • Optional: Scoop half of the mixture into a food processor and (using the "s"-shaped blade) mix/pulse to mash some of the lentils and carrots together. This creates a more cohesive texture but isn’t necessary.
  • Serve the mixture on tortillas (we used corn tortillas heated over an open flame for 20 seconds on each side). For toppings, we suggest shredded red cabbage and cilantro. Serve with lime wedges or hot sauce for more flavor.
  • Store leftovers covered in the refrigerator for 4-5 days or up to 1 month in the freezer. Reheat on the stovetop until hot, adding water or broth as needed to add moisture back in.



*To cook lentils from scratch, rinse ~3/4 cup (~144 g) lentils (as original recipe is written — adjust quantities as needed) under cool water. Then add to a small saucepan with ~1 ½ cups (340 ml) water (as original recipe is written — adjust quantities as needed) and bring to a rolling boil over high heat. Once boiling, reduce heat to low and simmer (uncovered) for ~20-30 minutes, or until the lentils are tender. Drain off any remaining liquid. Proceed with recipe as instructed.
*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 6 servings)

Serving: 1 half-cup serving Calories: 82 Carbohydrates: 15.7 g Protein: 4.7 g Fat: 0.5 g Saturated Fat: 0.1 g Polyunsaturated Fat: 0.17 g Monounsaturated Fat: 0.14 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 283 mg Potassium: 330 mg Fiber: 4.1 g Sugar: 3.8 g Vitamin A: 6867 IU Vitamin C: 5.09 mg Calcium: 33.5 mg Iron: 1.89 mg

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My Rating:

  1. Kate says

    I made this recipe today – doubled it in fact for the week ahead. I used braggs liquid aminos instead of coconut aminos. I did use the nutritional yeast and lemon instead of lime (didn’t have lime). I did not use the chipotle pepper in adobe for fear of scaring off my younger child. It is delish! Thanks so much for the easy, yummy, filling recipe to feed my mostly vegetarian family!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your family enjoyed it, Kate. Thank you for the lovely review and for sharing your modifications! xo

  2. Michelle says

    This was SOOO good! I used canned lentils and it came together really fast. I served it in corn tortillas with guacamole and picked red onion. This will be my new go to taco filling.

  3. Jason says

    This has become a staple in our house. I love it! I was curious if there’s a way to do the entire recipe in the Instant Pot? It’s not super involved, as is, but would help with how busy our weeks have become. We use raw lentils. Is there anyway to cook those with the other ingredients all at once in a pressure cooker? Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jason, we’re so glad you enjoy it! We tested it in the Instant Pot and unfortunately the texture isn’t as good. But if you want to try it, we’d suggest sautéing the onion, garlic, and carrot. Then add the lentils, broth, ~2 1/2 cups water, and the remaining ingredients. Pressure cook on high for ~8 minutes and let the pressure release naturally. Hope that helps!

  4. Cate says

    This is delicious, I’ve made it many times. Always very popular and doesn’t last long. Have a question – did the recipe change? I’m sure it used to have apple cider vinegar too.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Cate! Thank you for sharing! Is it possible you’re thinking of our barbacoa recipe? This is a modified version of that recipe, which does include apple cider vinegar.

  5. Susan says

    This is a great vegan option for taco filling! Most of my family eats meat except one son and his fiancée. I try to find alternative for them when we have family dinners and this recipe was amazing! Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Susan. We are so glad you enjoyed it! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  6. Lauren says

    This recipe was absolutely fantastic. I followed every step and it turned out perfectly. Stuffed inside hard taco shells with some vegan cheese on top – to die for! Thank you so much for this wonderful recipe ❤️

  7. Sydney says

    This is in my bi-weekly rotation and my go-to recipe to make for my friends who aren’t plant based! All have loved it so far and have tried making it themselves.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you and your friends have enjoyed it, Sydney! Thank you for sharing! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  8. Katie says

    Delightful! Super smoky and spicy. I was a little skeptical about the carrots but boy was I wrong – it came out so good!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Charlotte, another option would be half as much tamari or soy sauce, plus more maple or coconut sugar. The reason is that coconut aminos is both salty and sweet, while tamari is just salty. Hope that helps!

  9. Jess says

    They don’t sell adobo peppers or sauce in my supermarket, is there anything I could substitute it for? :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jess! You could increase the smoked paprika slightly and add a bit (1/8 -1/4 tsp) of cayenne instead!

  10. Tessa says

    The ingredients here are almost identical to the smoky lentil vegan taco. Is there a big flavor difference between the two?
    What is the flavor difference?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tessa, are you referring to our barbacoa tacos? This recipe was modified off that one and is more smoky vs. tangy. Hope that helps!

  11. Karen Cohen says

    Guys this is SO freaking good! I made this recipe exactly as the instructions directed. With some lime, red cabbage and cilantro. It does NOT disappoint. Such a wholesome and healthy recipe that tastes so good. Don’t walk RUN to make this recipe!

  12. Jen Beddia says

    Cant wait to try this – I don’t have carrots or sweet potato though, can I leave it out or better for texture?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jen, we do like the texture of the carrots, but you could sub jackfruit or more lentils. Hope that helps!

  13. Hannah says

    Made this tonight and it was absolutely amazing. So flavorful and delicious in some hard shelled blue corn tacos with tomato, spring greens, guacamole & vegan Miyoko’s cheddar cheese. So incredibly good. Will be making this as my go to taco filling from now on. Vegan family with preschoolers approved! Delish!

  14. Penny says

    I’ve made this recipe probably a dozen times. A real keeper. One of my favorite things to make! I usually use Siete cassava tortillas and add homemade pickled red onions, pico de gallo, radish sprouts and a little more lime to the top of the lentil meat.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Penny! That flavor combo sounds SO delicious! Thank you for the lovely review! xo

  15. Bekah says

    This recipe is fantastic, although I must say I’ve made a few adaptions. First time I made this I started with dry lentils because I misread the recipe before doing my shopping. The rest of the changes followed from there. Where the recipe says to add the cooked lentils, I add 1 cup dry red lentils and 2 cups water. This needs to cook for about ten minutes to soften up. While it’s cooking, I crumble in about half a block of tofu – instead of using any carrots or sweet potato – because I like to get a lot of protein. I probably end up tripping the amount of spices called for because I’m not exactly sure how much my recipe yields in comparison to the original. And I top my tacos with chopped lettuce, pico de gallo, minced jalapeño, and avocado. Yum!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yumm! Thanks so much for the lovely review and for sharing your modifications, Bekah! We’re so glad you enjoy it!

  16. Leigha says

    Since I’ve made this more than 10x I should probably review it to let others know how magically delicious it is. I do half shredded carrot and half shredded sweet potatoes to get the best of both flavors.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Ooo – yum! Thanks so much for the lovely review, Leigha! We’re so glad it’s a staple recipe for you!

  17. Andra Kinlaw says

    Made this for a quick Meatless Monday lunch and it was DELICIOUS! I used fresh jalapeno, and sautéed with the onion. Used a box grater and the carrots were just fine. What a great recipe!

  18. Jan says

    So amazing, the flavor is out of this world! I shredded my carrots on the small grater and that was good. Had it with the crunchy jicama slaw and couldn’t believe my taste buds. I want this for dinner every night. Seriously! Can’t wait to share this with friends!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it! We’d eat that for dinner every night too =) Thank you for the lovely review, Jan! xo

  19. Courtney says

    I’m a huge fan of your recipes, & I’ve had this one bookmarked for sooo long… I finally made it tonight. Wow. Just… WOW. The hubs & I love tacos & could seriously eat them every day, so now that I’ve tried it, this recipe will definitely be added to our regular rotation. So easy to throw together, but amazingly packed with flavor! I followed the recipe exactly, except… I didn’t read it closely enough & used some ground chipotle powder & a pinch of adobo seasoning instead of what’s written. But a minor change & it still turned out absolutely amazing. I’ll probably double the recipe next time! Thank you so much for another outstanding recipe!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you gave it a try and enjoyed it, Courtney! Thank you so much for the lovely review! xo

  20. Vivian says

    We followed the recipe for 6 servings. It fed two of us and we are not big eaters. I think 1/2 cup cooked lentils is considered a serving of legumes and the recipe only used 1 1/4 cups. So, I think when it says 6 servings it means 6 small tacos. We LOVED them. We did not add any sugar or salt but we did use 2 teaspoons of tamari since that is similar to coconut aminos which we did not have. We added a little extra chili powder. This recipe is definitely a keeper. It was easy to make and so delicious.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yumm! Thanks for sharing your experience and your modifications, Vivian. We’re glad you enjoyed! xo

  21. Karen Finkelstein says

    WOW!! We just made these for lunch and they are incredible and easy! Even my meat loving husband who typically complains when I serve him my “fake” (read, healthy plants, nuts, etc. LOL) food, gobbled it up and even suggested we could make it and switch up different seasonings NEXT time. This is now a staple I will be sharing with so many!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad you both enjoyed it. Thanks for the lovely review, Karen! xo

  22. Carly says

    I rarely leave reviews on recipes, but I felt like I needed to for this one… BEST. VEGAN. TACOS. EVER. make them. you won’t regret it.

  23. Kelsey says

    Being vegan & gluten-free, this site is *always* my go-to for meal ideas and almost always the recipes are a hit! But this one really just knocked it out of the park (which is truly saying something since I’ve tried & loved many MB recipes). I made the recipe exactly as is, using water to sauté the veggies, and I added all of the spices including the nutritional yeast but I did leave out the coconut sugar. I was feeling too lazy to put it in the food processor, but some gentle mashing with my spoon created a nice texture anyway. Highly recommend serving it with shredded red cabbage, guacamole/avocado, some lime juice, and hot sauce! Thank you for a fantastic recipe that is sure to be in our regular rotation.

  24. Shea says

    This is my favorite meat-less taco filling by far! I’ve made it many times now and even my non-vegetarian family members love it. It’s super simple, satisfying, and flavorful. Works great for tacos and as a burrito filling or topping for a salad. I never have chipotle peppers on hand, but will add cayenne pepper powder or hot sauce for extra heat. Highly recommend!

  25. Patricia Villella says

    What a great recipe, thank you so much. It was the first time I made tacos and it was a hit. I followed the recipe as written and made your cashew queso and guacamole as well. The tacos were store bought but will try your recipe for our next taco night.

  26. Sky says

    I doubled this and froze it in 1-cup portions that I can pull out and reheat later. I grated a carrot and a sweet potato because I only had one carrot on hand, and I really liked the texture the sweet potato brought as it cooked down! I didn’t add the adobo because I didn’t have any, but I did add liquid smoke and it was [chef’s kiss]. My future self thanks you for this freezer meal!

  27. Kyleigh Whitsell says

    This was delicious! I made this last night for my family and the only alteration I made was adding about three chipotle peppers instead of the one. It was so smoky and wonderful.

  28. chau says

    This was a great recipe! I have a plethora of lentils now and this was delicious, flavorful and as a taco lover, I did NOT miss the meat! I added an extra teaspoon of cumin, and a tiny bit of hot paprika instead of smoked paprika. Also, I added some Sazon to my carrots while they were sauteeing. Loved it!

  29. Cheryl says

    Yum! This was such a great recipe! I didn’t have peppers in adobe sauce so I roasted jalapeno, pablano & tomato and made my own “semi adobe” sauce w/spices etc. and it worked great. Followed the rest of the recipe. Homemade tortillas & guac & a bunch of other topping and bam….it was amazing. Thank you!

  30. Betsy says

    Kinda like a taco filling version of the beloved lentil bolognese from your blog – and every bit as delicious! I didn’t use anything to blend but just kinda kept mashing as it cooked and the consistency was perfect.

  31. Laura says

    I honestly cannot remember if I have left a comment on this recipe or not, but even if I did it is worth doing it again! My daughter found this one over the summer and we revisited it last night and it is fantastic. My kids enjoy it as tacos, I threw it on a salad, and my husband ate it plain. Very savory and flavorful and an excellent way for me to transition to a plant-based diet. Thank you for doing it again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you and your family enjoy it, Laura! Thanks so much for the lovely review!

  32. Rachel Mandell says

    Tried this tonight. Easy, tasty and healthy. I used dried lentils as they don’t take long to cook. Loved the idea of using shredded carrots for texture. Used a tiny bit of soy sauce for umami instead of coconut aminos. The whole family liked it, even my “lentil hating” husband.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad everyone enjoyed it! Thanks so much for the lovely review and for sharing your modifications, Rachel!

  33. Veena says

    Delicious filling! Love the texture and bite of the lentils and smoky flavors. We eat it with the nacho flavored hard taco shells and top it with lettuce to riff Taco Bell tacos 😁. This recipe is on the weeknight meal rotation. Thank you!

  34. Melissa says

    This recipe was SO delicious. I’m always looking for great vegan taco variations, and this hit the spot. I had to sub soy sauce for coconut aminos, but otherwise I followed the recipe exactly!

  35. Hope says

    She does it again! I think I overcooked my carrots and lentils so the texture was not very “meaty”, but the flavors were ON POINT. It’s spicy, sweet, warming, and hearty. I served over some rice, avocado, and lettuce. I didn’t want to serve it with anything too strong in flavor because I didn’t want to take away from the perfection of this dish!

  36. Claire says

    This recipe is amazing! I tried it tonight purely as I had some green lentils lying around my pantry, and was pleasantly surprised by the result. One of the best, if not the best, vegan taco meats!

  37. Angelique says

    This lentil meat is so delicious, I’ve made it 2x this week. I didn’t have coconut aminos so I subbed with tamari and I didn’t have limes, and it still turned out amazing. I can’t wait till I have those 2 ingredients to see how it changes the flavor profile. I’ll definitely be making this again and again, and I would highly recommend this to people who are looking for a “meaty” taste.

  38. Liz says

    Delicious!! I added extra cumin, paprika, chipotle and extra splash of lime. So savory and great textures. Zingy. Sweet, spicy. Served on warm corn tortillas with melted violife cheddar, shredded red cabbage, home pickled red onion, avocado and culantro

  39. Anne-Marie says

    Made these tonight for “Taco Tuesday”. They were delicious. The favour combinations worked really well and the texture was great. The best part is that my “chicken fajita loving” kiddos also enjoyed them. I’m trying to slowly incorporate more and more plant-based meals into our diet… so always a big hit when the kids enjoy it. (And BTW, your website is a major source of inspiration for this transition).

    We added avocados into our tacos too :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re so glad our recipes are helping with your transition and that your kids enjoyed this one! Thanks so much for sharing, Anne-Marie! xo

  40. jones says

    100% delicious, I’ve made it twice already and I’m going to make it again. This is a great staple that will satisfy the meat eaters as well

  41. Elizabeth says

    This was so yummy! I’ve made it twice already and will be making it regularly. Love that it’s budget friendly. I omitted the sweetener and it still tasted great. Served burrito style with some massaged kale, tomato, and avocado sauce. Yum!

  42. Mia says

    Used this as empanada filling, it was delicious! The texture and hearty flavor was perfect for a vegan “beef” empanada. I love how the ingredients are so simple and affordable. I’ll definitely be making this again.

  43. Chris says

    I saw the video this morning and realized I have so many carrots I need to use. I added tempeh just cuz I have some and figured it would lend to the meaty texture.

    Amazing recipe. The perfect thing to quell my spice cravings.

  44. Marilyn says

    Second time making this and wow – so good and so easy!!! My boyfriend is actually the one who requested I make it again, so it passes the ultimate test. I make mine with black beans which I highly recommend.

  45. Callie says

    LOVED this recipe!! we are spice fiends so we actually nearly doubled the cumin, paprika and chili powder. added a pinch of cayenne pepper to give it a kick and added ~1/4 cup of salsa in to give it a tomatoey saucey texture rather than blending a portion of it. Instant favorite!

  46. Jenna S says

    Delicious taco filling! Never would have thought to use carrots in something like this but the texture is so great. I made a double batch and froze half to bring for an easy camping meal and it kept very well.

  47. Trina says

    This recipe was a nice change of pace. I had so many carrots to use up, so gave it a try. Adjusted seasonings to my taste, added a a cap full of liquid smoke for an extra Smokey flavor.
    Will be making this again.
    Thank you,

  48. Laura says

    Yes, please!! My daughter (12) made this last night and it was a hit! We used carrots and gluten-free soy sauce and it was super. She ate them in the tacos, I ate threw it on top of a salad and my husband ate it with rice. My only thing I would tweak would be to throw some heat via cayenne or red pepper flakes for those who want it.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Way to go! We’re so glad you all enjoyed it! Different brands of chipotles in adobo and chili powder can be spicier, so just keep that in mind for future experimentation.

  49. Crystal M says

    I really liked this recipe. I used the precooked lentils in the fridge aisle from Trader Joe’s. No Chile in adobo but threw in a small can of mild green chilies I also had from Trader Joe’s. I used a whole grated sweet potato. I don’t think you’ll “fool” people into thinking it’s meat, but it was like super delicious bean base for taco night. Topped with a vinegary coleslaw I had, avocado and hot sauce on corn tortillas. Super super good. No need to blend in my opinion. Will make again for sure.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Crystal! Love your serving ideas. Thanks for sharing!

  50. Monica says

    Delicious! Tacos are a favorite of ours, and this will be added to our regular rotation. We doubled the recipe, adjusted some of the seasonings to suit our tastes, skipped the sugar and added some apple cider vinegar instead.

  51. Amanda says

    Wowza, this was tasty. I love the smokiness that the chipotle brings, and I found the texture to be perfect for tacos. I made your corn tortilla recipe for these, and topped with roasted cauliflower, cabbage slaw, and cashew cream. This will be a regular in our house now! Thanks, MB!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Amanda. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  52. t says

    I got a tip on chipotle in adobo years ago from another food blog: when you buy a can, whiz up the whole thing in a mini food processor and store it in an old glass jar in the fridge. It will keep for months, and allows you to add as little or as much as you like to recipes. Or to individual bowls of soup, quesadillas, etc…………… My BFF and I are planning a virtual “Taco Tuesday” on Zoom w/ our families this week, and this is on our menu!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Love that idea, thanks for sharing! We also like to freeze them in ice cube trays to help them keep longer.

  53. Mary says

    The best things about this recipe (in my opinion) are that it comes together quickly and is very flexible. I made several modifications and it still turned out wonderfully. I used canned pinto beans instead of lentils. Since I only had regular paprika I added a dash of liquid smoke to get that smoky taste. I left the chipotle pepper and nutritional yeast out. I used soy sauce instead of coconut aminos and started with 1 tsp to avoid over salting. Put it all together in tacos topped with chopped tomato and a cashew jalapeno sauce that I whipped up. Absolutely delicious, really filling, and healthy! This will definitely be my go-to taco filling from now on. I’m looking forward to trying it with other proteins.

  54. Michael says

    Sorry but this is the exact same as your one-pot barbacoa (which has been a go-to for me for months!) What’s the difference?

  55. Rachelle says

    These are amazing, smokey, spicy and a little sweet! We ended up doubling the recipe and used half carrot and half sweet potato, cut on a mandoline. We used 2 peppers – rather large, but perfect level of spice. The sweet potato definitely gave it more of a dense consistency, perhaps more like taco meat. We used French green lentils. We used the small jar on the Blendtec to blend half of it and that made the consistency ideal as a taco filling. We used corn tortillas and topped with avocado. They were great with a side of stir fried red peppers and zucchini. Very filling! We will definitely make it again, even my 14 year old daughter ate it.

  56. Shari says

    Hi Dana!
    You’ve done it yet again. An awesome recipe using all the ingredients I already had on hand. I omitted the onions because I don’t li me them. I doubled the recipe, so unfortunately I had to use a wok instead of a skillet and could not cover the wok. However, it still came out delicious in the end 😊.

  57. Sonika Lakhani says

    HI just curious can I use soy sauce instead of coconut aminos and can I use any lentil or does puy work the best? Thanks

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes! But soy sauce is saltier so start with less and work your way up. And any lentil will pretty much do here. Good luck!

  58. Dani says

    Hi! This looks delicious but my daughter is allergic to soy and coconut. sigh. Any substitute for the aminos? I’m unfortunately unable to use liquid aminos, coconut, tamari, and obviously soy sauce. Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks, Nicole! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  59. Isabel Rivas says

    I made this!! It was delicious!!! But be careful w/ the chipotle as they can make the dish a little too spicy. I doubled the recipe and used 3 peppers and that was a little too many for my kids but my husband and I LOVED it!! Will definitely make again!!

    • Laura says

      Thanks for the fabulous recipe l. We made it tonight and the whole family loved it and my 12 year old wanted to let you know. The flavour was perfect (went easy on the chipotle in adobo). Will definately become a regular request at our house!

  60. Melanie says

    I made these tacos for dinner tonight—they were fantastic! It’s often a challenge finding recipes that my entire family likes, but, like many Minimalist Baker recipes, this was a winner. An added plus was that it was also nice and easy for a weeknight meal. I subbed sweet potato for the carrot, but otherwise followed ther recipe to the letter. I suspect that we’ll be making these regularly.

  61. Callie V says

    This looks very similar to your vegan barbacoa which I loved! Give me all the tacos 🌮 🌮 🌮

  62. Kaleigh says

    My grocery has been out of green/brown lentils for several weeks. I am wondering if using red lentils might be an option or if you think they will fall apart too easily. Thank you!!