Given that I’m in my final 6 weeks of pregnancy, lately I have found it’s sometimes “easier” to cook dishes with meat in them instead of being creative with vegan and vegetarian options. I was committed to making something delicous and vegan, and came up with these lentil taquitos. They couldn’t be easier to make, especially because they are baked in the oven and not fried. Lentils are the primary ingredient and they are seasoned just like you’d season taco meat. With easy meals like this, we can get back on my typical plan of eating meatless 3-4 nights a week. There is nothing wrong with eating meat and we sure enjoy it in our house, but I like having easy vegetarian meals on hand too to make sure we’re also utilizing plant-based protein sources in our diet.
Normally when you cook lentils, you want them to have a bit of a bite to them. Since these will be mashed, you’re cooking them with more liquid to get a nice smooth consistency. Mashing the lentils makes the tortillas easy to roll and then bake after brushing with a little olive oil! I keep these vegan using just the lentil filling, but you can always add some cheese inside as well if you’re not vegan.
Lentil taquitos are an easy and delicious dinner! Dip them in salsa, sour cream, or guacamole for a meal the whole family will enjoy. I don’t know about you, but my kids get excited about any foods that they can dip. Carrots with hummus, French toast sticks, and grilled cheese dipped in tomato soup are some of their favorites. And now? They love these lentil taquitos too.
- 1½ cups lentils
- 3¼ cups vegetable broth
- 1 tsp. salt
- ¼ tsp. pepper
- ½ tsp. onion powder
- ½ tsp. garlic powder
- ½ tsp. chili powder
- 1 tsp. smoked paprika
- 1 tsp. cumin
- 8-10 tortillas
- Olive oil cooking spray
- Place lentils and 3 cups of vegetable broth in a medium saucepan and bring to a boil. Reduce to a simmer, then cook until the liquid is almost gone. Cover and let the lentils absorb remaining liquid.
- Add salt, pepper, onion powder, garlic powder, chili powder, smoked paprika, and cumin to lentils. Use a potato masher to mash lentils until mostly smooth. You want some texture in there too! Add the remaining ¼ cup of broth as needed to reach your desired consistency.
- Line a rimmed baking sheet with aluminum foil and spray with olive oil cooking spray. Preheat oven to 375 degrees Fahrenheit.
- Spoon the lentil mixture into tortillas. Roll up the ends before tightly rolling and placing on the prepared baking sheet. Spray the tops of the taquitos with olive oil as well.
- Bake for 20-25 minutes until golden brown, flipping halfway between cooking.
- Serve with sour cream, salsa, and/or guacamole for dipping. Enjoy!
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