Cheesy Walnut and Lentil Baked Tacos
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Weeknight dinners don’t have to be time-consuming to be delicious. In fact, sometimes the best meals are the ones that come together quickly, with minimal prep and maximum flavor. That’s exactly what makes these walnut and lentil baked tacos a weeknight winner. Packed with plant-based protein and veggies, they’re hearty, satisfying, and ready in under 30 minutes.
Most of the work happens in your food processor. Just pulse walnuts, onion, garlic, and bell pepper until they’re perfectly chopped. From there, a quick sauté in olive oil softens the veggies and brings out their flavor. Toss in some canned lentils and spices and you have a savory filling ready to go.
Layering the filling onto tortillas with a bit of melty cheese takes just a few minutes and a short stint in the oven ensures the tacos come out crispy. Pair these lentil baked tacos with some fresh salsa or guacamole for a delicious dinner the whole family will love.
Why you’ll love this recipe
What you’ll need
Recipe tips
- Keep the walnuts and veggies slightly chunky to add more texture to the filling.
- Flip halfway to ensure both sides get golden and crispy.
- Prep ahead by making the filling in advance and storing it in the fridge.
How to make this recipe
- Preheat the oven to 375°F.
- Add the walnuts to a food processor and pulse a few times until roughly chopped.
- Add the onion, garlic, and bell pepper, and pulse until finely chopped.
- Heat olive oil in a large skillet over medium heat. Add the walnut-vegetable mixture and cook 4-5 minutes, until the vegetables are softened.
- Stir in the canned lentils and spices, mixing until well combined.
- Lay the tortillas flat on a baking sheet. Spoon the walnut-lentil mixture onto half of each tortilla and top with cheese.
- Bake 3-4 minutes, until the cheese melts. Remove from the oven, fold the tortillas in half, and lightly spray both sides with cooking spray.
- Return the folded tortillas to the oven and bake 15-20 minutes, flipping once halfway through, until golden and crispy.
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Cheesy Walnut Lentil Baked Tacos
Ingredients
- 2 tbsp olive oil
- 1 cup walnuts
- 1 15-oz can lentils
- 1/2 green bell pepper chopped
- 4 cloves garlic
- 1 tbsp cumin
- 1/2 tbsp garlic powder
- 1/2 tsp red chili powder
- 1/2 tsp paprika
- salt
- pepper
- 6 medium tortillas
- 1 1/2 cups cheese
- cooking spray
Instructions
- Preheat the oven to 375°F.
- Add the walnuts to a food processor and pulse a few times until roughly chopped.
- Add the onion, garlic, and bell pepper, and pulse until finely chopped.
- Heat olive oil in a large skillet over medium heat. Add the walnut-vegetable mixture and cook 4-5 minutes, until the vegetables are softened.
- Stir in the canned lentils and spices, mixing until well combined.
- Lay the tortillas flat on a baking sheet. Spoon the walnut-lentil mixture onto half of each tortilla and top with cheese.
- Bake 3-4 minutes, until the cheese melts. Remove from the oven, fold the tortillas in half, and lightly spray both sides with cooking spray.
- Return the folded tortillas to the oven and bake 15–20 minutes, flipping once halfway through, until golden and crispy.
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