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mushroom and lentil tacos recipe easy
Milica

Mushroom and Lentil Tacos Recipe

Tacos are a beloved dish in many cuisines, offering endless possibilities for creative fillings. For a flavorful vegetarian option, these mushroom and lentil tacos are hard to beat.
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Course: Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 1 cup dried brown or green lentils
  • 2 cups vegetable broth or water
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 8 ounces cremini or button mushrooms, chopped about 2 1/2 cups
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground oregano
  • 1/4 teaspoon cayenne pepper optional, for extra heat
  • Salt and pepper, to taste
  • 8 small corn or flour tortillas
  • 1 avocado, sliced
  • 1/2 cup salsa store-bought or homemade
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges
  • Optional toppings: shredded lettuce, diced tomatoes, sour cream, cheese

Method
 

Preparing the Lentils
  1. Begin by cooking the lentils, which will form the base of the taco filling.
  2. Rinse the lentils: Place 1 cup of dried lentils in a fine mesh strainer and rinse them under cold water. Rinsing removes any dust or debris and helps improve the texture.
  3. Cook the lentils: In a medium saucepan, combine the rinsed lentils with 2 cups of vegetable broth (or water). Bring the mixture to a boil over medium-high heat.
  4. Once it starts boiling, reduce the heat to low, cover the pot, and let the lentils simmer for 20–25 minutes, or until they are tender but not mushy. If the lentils absorb all the liquid before they are fully cooked, add a bit more water as needed.
  5. Drain the lentils: Once cooked, drain any excess liquid from the lentils and set them aside. They should be tender and hold their shape, ready to absorb the flavors of the taco seasoning.
Preparing the Mushroom Filling
  1. While the lentils are cooking, you can start preparing the mushroom filling.
  2. Sauté the onion and garlic: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for about 4–5 minutes, or until the onion is soft and translucent.
  3. Stir occasionally to prevent burning. Next, add the minced garlic and sauté for another 1–2 minutes until fragrant.
  4. Cook the mushrooms: Add the chopped mushrooms to the skillet with the onions and garlic. Cook for about 5–7 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown. Cooking the mushrooms until they are nicely browned is essential for developing a rich, savory flavor.
  5. Add the spices: Once the mushrooms are browned, reduce the heat to low and stir in the ground cumin, chili powder, smoked paprika, ground coriander, ground oregano, and cayenne pepper (if using). Stir well to coat the mushrooms evenly with the spices. Let the spices cook for 1–2 minutes to bring out their flavors, making sure to stir frequently.
  6. Combine the lentils: Add the cooked lentils to the skillet with the spiced mushroom mixture. Stir everything together until the lentils are evenly coated with the spices and well-mixed with the mushrooms. Season the mixture with salt and pepper to taste. Let it cook for another 3–4 minutes to allow the flavors to meld together. If the mixture seems dry, you can add a splash of vegetable broth or water to keep it moist.
Warming the Tortillas
  1. To ensure the best taco experience, warm your tortillas before serving.
  2. Warm in a skillet: Heat a dry skillet over medium heat. Once hot, place one tortilla in the skillet and warm it for about 30 seconds on each side, or until soft and pliable. Repeat with the remaining tortillas. Keep the warmed tortillas wrapped in a clean kitchen towel to keep them soft and warm.
  3. Alternatively, use the oven: If you prefer, you can wrap a stack of tortillas in aluminum foil and warm them in a preheated 350°F (175°C) oven for about 10 minutes.
Assembling the Tacos
  1. Now that your filling and tortillas are ready, it’s time to assemble the tacos.
  2. Fill the tortillas: Take a warmed tortilla and spoon a generous amount of the mushroom and lentil mixture into the center. Be careful not to overfill, as this can make the taco difficult to eat.
  3. Add the toppings: Top the filling with a few slices of avocado, a spoonful of salsa, and a sprinkle of fresh cilantro. Feel free to add any optional toppings you like, such as shredded lettuce, diced tomatoes, sour cream, or cheese.
  4. The combination of creamy avocado and tangy salsa pairs perfectly with the hearty filling, adding both texture and flavor.
  5. Serve with lime: Serve the tacos immediately, accompanied by lime wedges for squeezing over the top. The fresh lime juice adds a burst of brightness that enhances all the other flavors.