These easy plant-based tacos feature a savory lentil-black bean-walnut filling—that’s perfectly spiced and piled high with all your favorite fresh toppings.

Two tacos on a plate, filled with seasoned ground meat, lettuce, tomatoes, red onion, corn, and sliced jalapeños, served with avocado slices, and surrounded by bowls of extra ingredients.

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Featured Review

Amazing blend. Very delicious. This will be a repeat for me!

Cynthia
(5 stars) 3 ratings
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Okay, these tacos are about to completely shake up your next taco night in the very best way. The filling starts with cooked brown lentils, black beans, and toasted walnuts, pulsed together until crumbly, then warmed in a skillet with plenty of bold, smoky taco seasoning (homemade or store-bought—your call!). It’s hearty and wonderfully textured… and just begging to be tucked into a crunchy shell and piled high with all the fixings!

Here’s what I’m especially excited about: the huge nutrition boost happening in every bite. Lentils and black beans deliver plant-based protein and filling fiber so you’ll feel satisfied for hours. While the walnuts bring rich flavor, heart-healthy fats (including omega 3s!), and a little unexpected crunch. It’s proof that a meatless version can bring serious substance—and serious flavor—to the table.

DIY Taco Seasoning

A white bowl with various colorful spices arranged in sections, including red, yellow, green, white, and brown powders, sits beside a tarnished spoon and a red cloth on a light surface.
A white bowl filled with a brown, speckled spice mix, with a metal spoon resting inside. A red cloth with frayed edges is nearby on a white surface.

Vegan taco filling: lentils, black beans & walnuts

Overhead view of a food processor containing a chunky mixture of lentils and walnuts, with a red cloth partially visible at the bottom right corner.
A skillet filled with cooked, seasoned ground beef being stirred with a wooden spatula. Nearby is a small bowl of spices and a red cloth napkin.
A taco dinner spread with ground meat, corn tortillas, chopped lettuce, tomatoes, red onions, jalapeños, avocado, corn, taco seasoning, and fresh cilantro on a white background.

Did I mention I LOVE all things tacos?!

A wooden spoon serving seasoned black beans onto a corn tortilla, with another tortilla topped with vegetables in the background.
Two tacos filled with seasoned ground meat, lettuce, tomato, corn, red onion, and jalapeño slices are on a plate with avocado slices. Surrounding bowls contain extra toppings like lettuce, onions, and corn.

The secret is in the texture

In this recipe, the food processor does most of the heavy lifting, but this isn’t the moment to walk away and let it whirl (definitely don’t do that!). A few quick pulses are all you need. That’s because you’re going for a chunky, crumbly mixture with visible walnut pieces and plenty of texture—not a smooth puree or spread (like my Lentil Hummus… which is super tasty and also comes together in the food processor, but a totally different texture goal).

I served this at a build-your-own taco dinner once and didn’t say a word about it being completely plant-based. Everyone assembled their tacos, went back for seconds, and then started asking what was mixed in with the meat. Honestly, that’s my favorite kind of kitchen surprise!

Two tacos filled with lentils, lettuce, tomatoes, corn, red onion, and jalapeño slices on a plate with avocado slices on the side. Bowls of jalapeño, tomato, and lettuce are nearby.

Taco topping ideas

Once it hits the skillet with taco seasoning and a splash of warm water, everything comes together in just minutes. Give the filling a taste before serving and stir in another spoonful of taco seasoning if you’re craving a little more heat or smoky flavor. I personally love to deepen the flavor, but everyone’s palate is different and it’s completely your call here.

A bowl of grilled corn salad with diced tomatoes, red onions, and jalapeño slices, surrounded by tortilla chips, grilled corn, lime, and a jalapeño pepper.
Grilled Corn Salsa
A bowl of creamy guacamole surrounded by tortilla chips on a white plate, with half an avocado, a lime wedge, sliced red onion, and a jalapeño on a gray surface nearby.
Creamy Guacamole

This filling can handle just about anything you pile on top. I love to top mine with finely chopped lettuce, juicy tomatoes, diced onion, corn kernels, creamy avocado, and a few jalapeño slices for heat. For the finale, a spoonful of salsa and a generous squeeze of lime over the top wakes everything right up.

AND consider taking your spread up a notch by serving your tacos with my Creamy Guacamole and Grilled Corn Salsa on the side!

Set everything out buffet-style and let your crew build their own masterpieces. I’m hoping you have a very quiet table filled with nonstop crunch sounds!  

A platter of five hard shell tacos filled with ground beef, lettuce, diced tomatoes, avocado, jalapeño slices, and onions, surrounded by small bowls of extra toppings on a patterned table.
Three tacos filled with seasoned ground beef, lettuce, tomato, avocado, corn, onions, and jalapeño slices on a colorful plate, with bowls of salsa, corn, and jalapeño in the background.

Try ’em with my Tex-Mex Coleslaw and Mexican Street Corn Salad on the side!

Two tacos filled with lentils, lettuce, tomatoes, corn, red onion, and jalapeño slices on a plate with avocado slices on the side. Bowls of jalapeño, tomato, and lettuce are nearby.
(5 stars) 3 ratings

Plant-Based Tacos

The dish combines lentils, black beans and walnuts to create a beef-like experience, while delivering fiber, phytonutrients, and other compounds that have been shown to promote health.
Yield: 20 tacos (makes ~5 cups filling)
Prep Time: 10 minutes
Total Time: 40 minutes
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Ingredients
 

Taco “meat” (makes ~5 cups)

  • 2½ cups cooked brown lentils, *(or 1 cup dry lentils plus 2-3 cups broth)*
  • 1 cup toasted walnuts*
  • 1 (14 ounce) can black beans, drained and rinsed
  • 4 to 6 tablespoons taco seasoning blend, store-bought or make your own using recipe below

DIY Taco seasoning*(makes 6 tablespoons)

  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2½ teaspoons kosher salt
  • 2 teaspoons black pepper
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon red pepper flakes
  • ½ teaspoon dried oregano

For Taco assembly

  • Hard or soft taco shells
  • Chopped lettuce, tomatoes, onions
  • Optional toppers: corn, sliced jalapenos, avocado, salsa
Ingredient Details to Know
• To make lentils, cook 1 cup dry brown lentils according to package directions, typically with 2-3 cups vegetable broth for 20 to 30 minutes, until tender. This will yield ~2½ cups cooked lentils.
• To toast walnuts, spread walnuts on a baking sheet and toast in 300°-oven about 10 minutes, until lightly browned.
• To make your own taco seasoning blend, mix all seasoning ingredients together in a small bowl; set aside.
 

Instructions
 

  • Add cooked, drained lentils to the bowl of a food processor, along with black beans and walnuts. Gently pulse to combine and slightly break down the mixture (it will happen fast), but do not puree. There should still be lots of texture with pieces of nuts and some whole beans.
  • Liberally coat a large skillet with olive oil spray and warm over medium-low heat. Add lentil-bean-walnut mixture along with ¼ cup of taco seasoning blend and 2 tablespoons warm water. Gently fold and stir the mixture to incorporate all seasonings and warm everything; be careful not to mash it into a puree (maintain as much texture as possible). Taste and add more taco seasoning, if desired (I typically add 1 to 2 more tablespoons), along with any additional preferred seasoning.
  • TO ASSEMBLE TACOS: Add ¼ cup filling to each taco shell, along with lettuce, tomatoes, and optional toppings.

Notes

 
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Serving Size: 2 built tacosCalories: 330Carbohydrates: 40gProtein: 11gTotal Fat: 14g— Saturated Fat: 3gCholesterol: 0mgSodium: 275mgPotassium: 527mgFiber: 10gTotal Sugar: 1g— Natural Sugar: 1g— Added Sugar: 0gCalcium: 67mgIron: 3mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!