Taco Lentils

Recipe cloned largely from ‘TMA Stuffed Rolls’, but with some Mexican flavors for excellent tacos.


  • 1.5 onions, finely diced
  • 2 green bell peppers finely diced
  • 6 cloves of garlic, minced
  • 1 can black olives, sliced
  • 1 lbs. mixed mushrooms, finely chopped
  • 6 oz. raw cashews, finely chopped (almost powdered)
  • 2 C. cooked black beans
  • 2 C. cooked lentils
  • 1 Tbsp. nutritional yeast*
  • 2 chipotle peppers in adobo sauce, minced
  • 1-2 tsp. chili powder
  • 1/4 tsp. cumin
  • 1/2 tsp. oregano (Mexican oregano if available)
  • 1/4 C. Worcestershire Sauce**
  • Tortillas, shells, and whatever else you put on your tacos***


  1. In a very large skillet or roasting pan (I use my electric skillet) over medium high heat, add onions and bell pepper and sauté until soft and translucent.
  2. Add garlic and mushrooms and cook until mushrooms have given up most of their moisture and the pan is practically dry.
  3. Add cashews, olives, beans, and lentils.  Cook until cashews toast just a little
  4. Add chipotle peppers, chili powder, cumin, oregano, and Worcestershire sauce.  Stir to combine.  Taste for seasoning.  Turn off the heat.  Stir in nutritional yeast.
  5. Try not to eat the filling all by itself.
  6. Make tacos.
  7. Eat tacos.

Cook’s Notes

* Yes, I hate myself, but it makes this taste amazing.

** Get over it, hippy.

*** My dad put ketchup on his…  I know.

Based on TMA Stuffed Rolls

(I forgot to take a photo, but you know what a taco looks like, right, Hippy?)

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