Description

These Cheesy Baked Lentil Tacos offer a delicious and hearty vegetarian twist on a classic favorite. Packed with protein-rich lentils simmered in a flavorful, spiced marinara sauce, layered generously with melted colby jack cheese inside warm flour tortillas, these tacos are perfect for a quick weeknight dinner or a satisfying meal any day. Baked until golden and bubbly, they deliver a comforting blend of textures and tastes with a mild smoky kick from the paprika.

Ingredients

Taco Filling

2 teaspoons olive oil
1/2 cup diced white onion
2-3 cloves garlic, minced
2 (15 oz) cans lentils, drained and rinsed
3/4 cup marinara sauce
2 teaspoons tamari or soy sauce
1 teaspoon ketchup
1 teaspoon apple cider vinegar
1 teaspoon pure maple syrup
1 teaspoon cumin
3/4 teaspoon smoked paprika
3/4 teaspoon regular paprika
3/4 teaspoon granulated garlic
1/2 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon mustard powder (optional)
1/4 teaspoon salt
1/4 teaspoon black pepper

Tacos

10 fajita-sized flour tortillas
2 cups shredded colby jack cheese, or more if desired
Cooking spray (for sheet pan if desired)

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Instructions

Preheat and prepare lentil sauce: Pre-heat your oven to 425 degrees F. In a medium bowl, combine all lentil sauce ingredients—marinara sauce, tamari, ketchup, apple cider vinegar, maple syrup, cumin, smoked paprika, regular paprika, granulated garlic, chili powder, onion powder, mustard powder (if using), salt, and black pepper. Mix well until fully combined and set aside for later use.
Sauté aromatics: Heat a large pan over medium heat and add 2 teaspoons olive oil, the diced onion, and a pinch of salt. Cook the onions, stirring occasionally, until softened and translucent, about 2-3 minutes. Add minced garlic and sauté for an additional minute until fragrant.
Simmer lentil mixture: Pour in the prepared marinara lentil sauce mixture and stir well. Allow it to heat through and begin to simmer for 2-3 minutes. Add the drained lentils, mix thoroughly, and cook for another 2-3 minutes to fully blend the flavors and warm the lentils.
Assemble tacos: Line a large sheet pan with parchment paper. Lay out the flour tortillas flat. On one half of each tortilla, sprinkle 1-2 tablespoons of shredded colby jack cheese. Top the cheese with approximately 1/4 cup of the lentil mixture, then add another 1-2 tablespoons of shredded cheese over the lentils.
Fold tortillas: Fold the tortillas over to enclose the filling. It’s fine if the tortillas don’t stay folded perfectly at this stage; the cheese melting in the oven will help keep them together. Arrange all assembled tacos on the sheet pan.
Bake until golden and melted: Place the sheet pan in the preheated oven and bake the tacos for 15-20 minutes, or until the cheese is melted and the tortillas have started to brown and crisp slightly. Remove from oven and allow to cool for a few minutes before serving.
Serve: Enjoy these cheesy baked lentil tacos warm, optionally topped with your favorite taco toppings such as sour cream, salsa, avocado, or fresh cilantro.

Notes

For a gluten-free option, substitute the flour tortillas with corn tortillas certified gluten-free.
If you prefer a spicier taco, add cayenne pepper or chopped jalapeños to the lentil sauce mixture.
Use a variety of cheese like Monterey Jack or mozzarella for different flavor profiles.
Leftover filling can be stored in the refrigerator for up to 3 days and used in burritos or salads.
To make these vegan, replace the cheese with vegan shredded cheese alternatives or omit altogether.