Mini lentil tacos are a fun dinner, or great Mexican appetizer for parties. The mini taco shells are easy to make or you can shape them into bowls. Fill with a delicious easy lentil taco meat. Vegan and vegetarian.
Mini Tacos with Lentil Filling
These tiny tacos are great as a Mexican appetizer, fun dinner or tasty party food.
They’re super easy to make and taste delicious.
For the mini lentil tacos, I simply used a cookie cutter to cut rounds out of flour tortilla wraps. Place the small discs between the cups of an upturned muffin tray and bake for a few minutes and they’ll get nice and crispy and hold their taco shape. Voila – mini taco shells in just a few minutes!
For the taco filling, I sometimes use processed veggie mince, other times finely diced mushrooms, but for these I’ve gone for green lentils. The delicately flavoured filling is tasty, but not too spicy, so kids can enjoy it too.
We tend to add a bit of salsa for the grown ups to add a little heat. I topped them with shredded carrot and red cabbage, but just add your favourite veggies.
Honey, I shrunk the dinner. It’s funny, but I’ve found that I can get my kids to try new foods with a bit more enthusiasm if there’s a bonkers element to it. Perhaps having an upside down day with dinner for breakfast and breakfast for dinner. Or putting food onto a stick (salad on a stick goes down a treat!).
My latest method is to make food smaller, like in these bite sized lentil tacos. My little ones might be wary when faced with a large taco full of lentil filling, but make mini tacos party food-sized and they’re far happier to tuck in. They’re perfect served with my Mini Mexican Street Corn.
For years, I’ve easily encouraged them to increase their fruit and veg intake by serving them ‘canapes’. Whether it’s banana rounds with a dollop of peanut butter or carrot circles topped with soft cheese and herbs, I’ve found that serving them on a board with waiter-like aplomb always gets them to eagerly hoover up healthy snacks.
There’s just something about miniature food, isn’t there? Perhaps it signals party time to the brain.
Mexican Party Food
These mini tacos are a fun way to enjoy Mexican flavours, and they’re perfect for Cinco de Mayo or Day of the Dead.
The lentil filling is mild but still delicious and the green lentils give it a ‘meaty’ texture. The crispy mini taco shells only take minutes to make but make the meal fun and a bit different.
Reduce food waste tip: So you don’t waste the excess tortilla, cut it into small pieces, brush it with melted butter and sprinkle with a little cinnamon and sugar, then bake in the oven for a few minutes for dessert! They have a churros-like flavour! Perfect on their own or with vanilla ice cream.
Looking for more vegetarian and vegan Mexican recipes? Try these!
Mini Mexican Street Corn (vegetarian but easily vegan)
Mexican Bean Soup (vegan)
Chipotle Mexican Salad in a Tortilla Bowl (vegan)
Air Fryer Tacos (veggie but easily vegan)
Pico de gallo (vegan)
To drink, try horchata.
How to make Mini Taco Shells (picture tutorial)
To make the mini taco shells, simply use a round cookie cutter to cut circles out of flour tortillas. Spray with oil and place between the cups of an upturned muffin tray and bake for a few mins.
Get the full recipe by scrolling down to the recipe card.
Tip: save the scraps and brush them with a little melted butter (vegan if necessary) and sprinkle with sugar and cinnamon, then bake in the oven to make scrap churros!
How to make Lentil Taco Filling (picture tutorial)
For the lentil taco meat, just saute the onion in a pan until soft. Then add the lentils, soy sauce and spices and cook for a few minutes until cooked and hot. Use it to fill the mini taco shells.
Scroll down for the full recipe in the recipe card below.
Get the Mini Tacos with Lentil Filling Recipe
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Mini Lentil Tacos
For the mini taco shells
- 2 large flour tortillas
- cooking oil
For the lentil taco filling
- 1 tbsp oil
- 1 onion finely chopped
- 1 tsp soy sauce
- 1 tsp dried oregano
- ½ tsp sweet smoked paprika
- ¼ tsp chilli powder
- 1 can (14oz/400g) green lentils drained and rinsed
- Grated carrot
- Sliced red cabbage
- Preheat the oven to 180C.
- Use a circular cookie cutter to cut as many small rounds out of the tortillas as you can fit.
- Use a brush (or cooking oil spray) to lightly grease the underside of a muffin tray. Place the tortilla rounds between the cups of the upturned tray to form taco shapes, then bake in the oven for 5 minutes or until they begin to turn golden. Allow them to cool in the tray and they will firm up a bit.
Meanwhile, make the filling.
- Heat the oil in a frying pan, then add the onion (save a little to garnish if desired) and cook for a few minutes until soft but not browned.
- Add the soy sauce, oregano, paprika and lentils and stir well. Cook over a medium heat for 5 minutes, stirring often.
- Fill the taco shells with the filling, then top with veggies and parsley as desired.