Cheesy Walnut Lentil Baked Tacos

ByRachael Ajmera, MS, RD Updated
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Weeknight dinners don’t have to be time-consuming to be delicious. In fact, a lot of times 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 magic happens right in your food processor. Just give the walnuts, onion, garlic, and bell pepper a quick blitz, sauté in olive oil, toss in some canned lentils and spices, and voilà! You have a delicious, 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.

Give these walnut and lentil baked tacos a try and let me know what you think in the comments. Happy cooking!

Cheesy Walnut and Lentil Baked Tacos

Why you’ll love this recipe

  • Packed with protein, fiber, and heart-healthy fats
  • Easy to customize by switching up the cheese, adding other veggies, or swapping the spices
  • Requires less than 30 minutes of cooking for busy weeknights
  • Mess-free, with minimal prep needed
  • Pairs perfectly with guacamole, pico de gallo, or cashew queso

What you’ll need

  • Walnuts – Delivers a nutty flavor and crunch
  • Lentils – Boosts the protein and fiber content
  • Onions – Adds a savory depth to the dish
  • Garlic – Enhances the flavor and aroma
  • Bell pepper – Brings a pop of color to the mix
  • Tortillas – Holds the filling and cheese; stick to flour tortillas for easy folding
  • Cheese – Melts inside for a rich and gooey flavor
  • Cooking spray – Helps the tacos crisp up in the oven
  • Olive oil – Used to sauté the walnut-lentil mixture

Serving suggestions

  • Pair with cilantro lime rice and spicy black beans for a more filling meal.
  • Add a simple side salad with a zesty lime vinaigrette to balance the richness.
  • Top with shredded lettuce, diced tomatoes, and sliced jalapeños for extra crunch and freshness.
  • Spoon a little pico de gallo over the tacos just before serving.
  • Add pickled red onions on top for a tangy pop of flavor.
  • Cheesy Walnut and Lentil Baked Tacos
  • Cheesy Walnut and Lentil Baked Tacos

Ingredient substitutions

  • Walnuts – Almonds or pecans are both great substitutes that offer a similar crunch.
  • Green bell pepper – Red, orange, or yellow bell peppers work just as well and add a slightly sweeter flavor.
  • Red onion – If you don’t have any red onions on hand, white onions, yellow onions, or shallots can be used instead.
  • Cheese – Feel free to use any shredded cheese, including cheddar, Monterey Jack, pepper jack, or a dairy-free alternative!
  • Flour tortillas – Flour tortillas are your best bet for this recipe, as they’re much easier to fold without cracking. If you’d like to use corn tortillas instead, wrap them in a damp paper towel and microwave for 20-30 seconds to soften them before filling and folding.

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

  1. Prepare the filling: Pulse the walnuts in a food processor until roughly chopped. Add the onion, garlic, and bell pepper and pulse again until finely chopped.
  2. Cook the mixture: Heat the olive oil in a large skillet over medium heat. Add the walnut mixture and cook for 4-5 minutes, until softened. Stir in the lentils and seasonings and cook until well combined.
  3. Assemble the tacos: Arrange the tortillas on one or two baking sheets. Spoon the filling onto one half of each tortilla and sprinkle with cheese.
  4. Melt the cheese: Bake for 3-4 minutes at 375° F, or until the cheese is melted.
  5. Fold and crisp: Fold the tortillas in half, lightly coat both sides with cooking spray, and return to the oven.
  6. Bake until crispy: Bake for 15-20 minutes, flipping halfway through, until golden brown and crisp.
  • Cheesy Walnut and Lentil Baked Tacos
  • Cheesy Walnut and Lentil Baked Tacos

FAQ

Yes! Simply use a plant-based cheese or skip the cheese altogether for a vegan-friendly version.

Yes! Almonds and pecans are both great alternatives that can offer a similar flavor and texture.

I love dipping them in a bit of homemade guacamole or topping them with a bit of salsa. They also pair well with rice, beans, sautéed veggies, or a simple side salad.

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Cheesy Walnut and Lentil Baked Tacos
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5 from 4 votes

Cheesy Walnut Lentil Baked Tacos

Crispy, cheesy, and packed with savory walnut-lentil goodness, these baked tacos are a weeknight winner! They're easy to make, super satisfying, and perfect for taco night.
Course Main Course
Cuisine Mexican
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 tacos
Calories 485kcal

Ingredients

  • 2 tablespoons olive oil
  • 1 cup walnuts
  • 1 15-oz can lentils drained and rinsed
  • 1/2 medium green bell pepper chopped (about 1/2 cup)
  • 1/2 cup red onion chopped
  • 4 cloves garlic
  • 1 tablespoon cumin
  • 1/2 tablespoon garlic powder
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 6 medium flour tortillas
  • 1 1/2 cups shredded Mexican-blend 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 one or two baking sheets. Spoon the walnut-lentil mixture onto half of each tortilla and top with cheese. If you don't have enough room, bake the tacos in batches.
  • 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.

Nutrition

Calories: 485kcal | Carbohydrates: 36g | Protein: 16g | Fat: 31g | Fiber: 7g

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Recipe Rating




6 Comments

  1. 5 stars
    I loved these! They had the perfect amount of crunch and flavor and were surprisingly easy to make. They also held up well in the fridge and would be great for meal prep.

    Reply

  2. 5 stars
    Tasty! Texture and flavor were stellar. I didn’t add green bell peppers because I didn’t have any on hand, but it still turned out great. Cheesy, crispy, and just the right amount of crunch. Thanks for the recipe!

    Reply

  3. 5 stars
    Delicious! A hit with the whole family. We made it with vegan cheese and it turned out AMAZING!!!

    Reply

    1. Glad you enjoyed and happy to hear they turned out well with vegan cheese too 🙂

      Reply

  4. 5 stars
    I made these for a family taco night and they were fab! I was a little skeptical about using walnuts and lentils, but the filling was so flavorful and hearty that no one missed the meat.

    I added some diced jalapeños to the filling for extra heat and served them with guacamole and pico de gallo. Definitely going to make them again!

    Reply