• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Veggie Desserts
  • Home
  • Recipe Index
  • Vegan Recipes
    • Vegan Cake and Desserts
    • Vegan Dinner
    • Vegan Breakfast
    • Vegan Guides
  • Cookbook
    • About My Cookbook
    • Buy Veggie Desserts + Cakes
  • About Me
    • About Me
    • Contact
    • Work With Me
    • Press
    • Newsletter
  • Subscribe
  • Instagram Posts
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter
    • YouTube
menu icon
go to homepage
  • Recipes
  • Subscribe
  • Contact
  • About Me
  • Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Subscribe
    • Contact
    • About Me
    • Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Vegan Dinners

    Mini Lentil Tacos

    Published: May 16, 2019 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe
    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. #minitacos #mexicanappetizer #lentiltacos #vegantacos

    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.

    Close up of a mini taco with little taco shells, lentil taco meat and shredded veg.

    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.

     

    Mini tacos with lentil taco meat on a marble slab

    Mini food

    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.

    Mini taco shells with lentil taco filling on a plate with mini mexican corn

    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)

    Collage of pictures for how to make mini taco shells

    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)

    Collage for how to make taco meat with lentils

    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. 

    A plate of taco bites with baby Mexican corn on the side.

     

    Get the Mini Tacos with Lentil Filling Recipe

    Did you make this recipe? Please let me know how it turned out for you!
    Leave a comment and star rating below and share a picture with the hashtag #veggiedesserts. I love seeing your recreations of my vegetarian and vegan recipes and cakes.

    Thanks for checking out my recipe! I love hearing from my readers. You all allow me to do what I love and write this UK food blog, sharing vegetarian and vegan recipes, vegetable cake recipes, vegan cake and also easy vegan desserts.
    Kate x

    Close up of a mini taco with little taco shells, lentil taco meat and shredded veg.

    Mini Lentil Tacos

    Kate Hackworthy | Veggie Desserts
    Mini lentil tacos are a fun dinner or great Mexican appetizer for parties. The mini taco shells are filled with a delicious easy lentil taco meat. Vegan.
    5 from 6 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    SaveSaved!
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course Appetizer
    Cuisine Mexican, Vegan, Vegetarian
    Servings 4
    Calories 88 kcal

    Ingredients
     

    For the mini taco shells

    • 2 large flour tortillas
    • cooking oil

    For the lentil taco filling

    • 1 tablespoon oil
    • 1 onion finely chopped
    • 1 teaspoon soy sauce
    • 1 teaspoon dried oregano
    • ½ teaspoon sweet smoked paprika
    • ¼ teaspoon chilli powder
    • 1 can (14oz/400g) green lentils drained and rinsed

    To serve

    • Grated carrot
    • Sliced red cabbage
    • Parsley

    Instructions
     

    • Method
    • 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.

    To serve

    • Fill the taco shells with the filling, then top with veggies and parsley as desired.

    Nutrition

    Calories: 88kcalCarbohydrates: 10gProtein: 1gFat: 4gSodium: 190mgPotassium: 63mgSugar: 1gVitamin A: 50IUVitamin C: 2.1mgCalcium: 22mgIron: 0.6mg

    The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

    More Vegan Dinner Recipes

    • Vegan Pad Thai
    • Red Bean Stew
    • Roasted Butternut Squash Soup
    • Mushroom Ragu
    • Tweet
    • Share
    • Email

    Reader Interactions

    Comments

    1. Melanie

      July 14, 2022 at 8:47 pm

      Plan on making these-what size cutter did you use? Thank you!

      Reply
      • Kate Hackworthy

        July 15, 2022 at 5:31 pm

        Hi! You can use any size you like, but I used a 2.5-inch cutter.

        Reply
    2. Shams

      May 27, 2019 at 1:17 pm

      5 stars
      Hey Kate,

      wow, i never saw anything like this! Can’t wait to try this recipe, I know my family will love it! What happens if i leave out soy sauce?

      Reply
    3. Toni

      May 16, 2019 at 2:27 pm

      5 stars
      My husband really loved it! Can't wait to make it again!

      Reply
    4. Amy

      May 16, 2019 at 2:24 pm

      5 stars
      These are so cute and that lentil filling was delicious!

      Reply
    5. Lisa | Garlic & Zest

      May 16, 2019 at 2:03 pm

      5 stars
      Lentils make such a great filling for tacos and I love your miniaturized versions. This would be perfect for a summer party!

      Reply
    6. Demeter

      May 16, 2019 at 1:09 pm

      5 stars
      This is such a delicous meal with so much flavor! Thanks for the idea to make taco bowls too. It was a fun change to taco night.

      Reply
    7. Rosa

      May 16, 2019 at 1:07 pm

      5 stars
      These tacos sound amazing!!! I love using lentils for veggie dishes!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Healthy Recipes

    • Butternut Squash Salad
    • Easy Healthy Cabbage Soup
    • Easy Vegan Ramen (15 minutes)
    • Rajma Masala (Kidney Bean Curry)

    My cookbook

    Veggie Desserts and Cakes Cookbook cover.

    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Healthy Recipes

    • Butternut Squash Salad
    • Easy Healthy Cabbage Soup
    • Easy Vegan Ramen (15 minutes)
    • Rajma Masala (Kidney Bean Curry)

    My cookbook

    Veggie Desserts and Cakes Cookbook cover.

    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

    Footer

    ↑ back to top

    About

    • About me
    • Contact
    • Work with me
    • Press
    • Veggie Desserts Cookbook

    Newsletter

    • Sign Up for newsletter updates

    Disclaimers

    • Disclosures & Affiliate Policies
    • Privacy Policy
    • Cookie Policy
    • Accessibility Policy

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 Kate Hackworthy / Veggie Desserts