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.
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