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Vegan Lentil Lettuce Tacos

Prep Time5 mins
Cook Time10 mins
Course: Appetizer, Entree, Hors d'oeuvres, Side
Cuisine: American, Mexican, Tex-Mex
Servings: 6
Calories: 194kcal


  • 8 oz Cremini mushrooms diced
  • 1/2 cup finely chopped onion
  • 3/4 cups finely chopped yellow bell pepper Or any bell pepper of your preference
  • 1 1/2 tablespoon extra virgin olive oil
  • 1/2 cup organic corn I used frozen, but canned or freshly cooked would work too.
  • 3 cups cooked lentils (about 1 1/4 cup dried lentils, cooked)
  • 1 teaspoon pure cane sugar or agave nectar
  • 1/2 teaspoon nutritional yeast flakes
  • 3/4 teaspoons chili powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1 pinch ground cayenne pepper
  • 1/2 teaspoon lemon juice
  • 1 teaspoon salt or more to taste
  • 1/4 cup chopped fresh cilantro optional
  • 8 Romaine lettuce leaves Actual number largely depends on the size of Romaine leaves you're using, and how much filling you like in each.


  • In a large skillet, saute your mushrooms, onions, and bell pepper in your olive oil. This should take just a few minutes (5 minutes, tops) for your mushrooms to cook down and your onion and bell pepper to get all aromatic and tender.
  • Add your organic corn and lentils to the mix, followed by your seasonings (basically everything except your lettuce), continuing to stir periodically until everything is nice and hot.
  • Prep your lettuce leaves by rinsing and gently patting dry. Try to keep those leaves as intact as possible.
  • Spoon about 1/4 cup (or more) of filling into each Romain leaf. Sprinkle with chopped cilantro (optional), and drizzle chipotle sauce over everything. (See note above on chipotle sauce recipe.)


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Calories: 194kcal | Carbohydrates: 30g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Sodium: 402mg | Potassium: 749mg | Fiber: 10g | Sugar: 5g | Vitamin A: 4379IU | Vitamin C: 43mg | Calcium: 43mg | Iron: 4mg