This vegan taco skillet with lentils is a great way to pile all your favorite taco ingredients into one pan to create a meal for the whole family in under 30 minutes! Serve with taco shells or tortilla chips for an easy vegan dinner in a flash!
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Who doesn’t love tacos? I don’t think I’ve ever met someone who turns away from them. If you are a taco lover like me, you will fall in love with this super easy vegan taco skillet. This simple meal comes together in one pan in under 30 minutes, making it an ideal meal for busy weekdays.
This taco skillet has hearty green lentils, green pepper, garlic, and onion. It’s spiced with a whole jalapeño pepper and chili powder for extra seasoning. This vegan taco skillet has a meaty texture and a beautifully comingling of flavors that are just spicy enough to feel the heat but not too spicy that it’s overwhelming.
The best part of this recipe is that you can customize it with your favorite toppings. I like to add a touch of vegan shredded cheese, vegan sour cream, salsa, diced avocado, and fresh chopped cilantro.
I serve this skillet at the center of the table with a bowl of tortilla chips. Each person takes a large serving and uses the tortilla chips to scoop it all up.
It’s a simple meal with tons of flavor that will make everyone eagerly gather around the dinner table!
💗 Why You’ll Love This Vegan Taco Skillet
- The simplicity of using just one pot means less time spent on cleanup.
- This meal comes together in 30 minutes, making it a perfect option for busy weeknight dinners or last-minute meal plans.
- Lentils are a fantastic plant-based protein, fiber, and essential nutrient source.
- You can easily adjust the seasonings and spices to suit your taste preferences.
- The familiar flavors of tacos make this dish a family-friendly option.
🥣 Ingredients and Notes
Onion and Garlic: The basis for the flavor and seasoning.
Green Bell Pepper: Adds a pop of color to the skillet, some crunch, and an earthy flavor.
Jalapeño Pepper: Finely dice. Adds heat.
Dried Brown Lentils: There are many different lentil varieties. I recommend using brown or green lentils. These lentils hold their shape, whereas red and yellow lentils become mushy when cooked.
Vegetable Broth: Use low-sodium vegetable broth to cook the lentils.
Chili Powder: You could also use taco seasoning if you do not have chili powder.
Diced Tomatoes: Use the whole can.
Frozen Corn: Adds texture to the skillet.
Vegan Shredded Cheese: Provides a creamy, cheesy finish.
📖 Variations and Substitutions
Toppings: There are so many ways to top this skillet. Dice some avocado or add guacamole. Top with vegan sour cream and salsa. Add fresh herbs like cilantro or roughly chopped green onions.
Seasoning: Feel free to play with the seasoning of this vegan skillet. I simply added chili powder, but other delicious additions include cumin, smoked paprika, and cayenne pepper.
Lentil Substitute: If you are not a fan of lentils, you could use black beans in this recipe. You would need 4 cups of cooked black beans. You could also use tofu crumbles, vegan chorizo, or this recipe for sofritas.
👩🏻🍳 How to Make A Vegan Taco Skillet
- Heat the olive oil or water in a large skillet over medium heat. Add the onion and garlic, and cook for 2-3 minutes until softened.
- Add the bell pepper and jalapeño pepper, and cook for another 2-3 minutes until the peppers soften.
- Add the uncooked lentils, chili powder, cumin, smoked paprika, salt, and pepper to the skillet and stir to coat the lentils with the seasoning.
- Pour in the vegetable broth and diced tomatoes and stir to combine. Bring the mixture to a boil, reduce the heat to low, and cover the skillet.
- Simmer the mixture for 20 minutes or until the lentils are tender and most of the liquid has been absorbed.
- Stir in the frozen corn and vegan shredded cheese, and cook for another 2-3 minutes until the cheese is melted and the corn is heated.
- Top with optional toppings such as chopped cilantro, avocado, vegan sour cream, lime wedges, and tortilla chips.
📝 Expert Tips
- To streamline the cooking process, chop all vegetables and measure out spices before cooking.
- Build layers of flavor by adding spices at different stages of cooking. Start with sautéing onions and garlic, then add spices like cumin, chili powder, and smoked paprika for a well-developed taste.
- Adjust the amount of chili powder and jalapeño pepper according to your spice preference. You can always add more spice, but can’t take it away.
- Aim for a balance of textures by not overcooking the lentils. They should be tender but still have a slight bite.
❓ FAQS
There are numerous plant-based alternatives to ground meat that work well in tacos. Some of those include lentils, beans, tofu crumbles, tempeh, textured vegetable protein, walnuts, mushrooms, quinoa, cauliflower, jackfruit, or seitan.
Traditional hard taco shells and tortilla chips are typically vegan, as they are made from basic plant-based ingredients such as corn flour, water, and salt. However, you should check the ingredient list on the specific brand you’re purchasing, as some manufacturers may add additional ingredients that could include non-vegan components.
🍽 Serving Suggestions
Set up a toppings bar with options like diced avocado, vegan cheese, salsa, lime wedges, and shredded lettuce. This allows everyone to customize their serving according to their taste preferences.
Consider a healthier option instead of tortilla chips or taco shells. Serve the taco skillet over your favorite grain—rice, quinoa, or couscous—for a complete and satisfying meal. Serve with a salad on the side for added veggies.
⚖️ Serving Size
This vegan taco skillet will serve six people easily. Double the recipe to serve for a dinner party.
🫙 Storage
Refrigerate: Allow the skillet to cool to room temperature. Transfer to an airtight container. It will keep in the fridge for 3 to 4 days.
Freeze: After the skillet has cooled, transfer to a freezer-safe container. Label with date and contents. It will keep in the freezer for 2 to 3 months.
Reheat: Warm over low heat in a skillet or saucepan until heated. Or warm in the microwave until the desired temperature is reached.
😋 More Vegan Skillet Recipes!
Recipe
Vegan Taco Skillet
Equipment
Ingredients
- 1 tablespoon olive oil or water
- 1 small onion diced
- 2 cloves garlic minced
- 1 green bell pepper diced
- 1 jalapeño pepper finely diced
- 1 cup uncooked green lentils
- 2 tablespoon chili powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ tsp black pepper
- 2 ½ cups vegetable broth
- 1 can diced tomatoes 14.5 ounces
- 1 cup frozen corn
- ½ cup vegan shredded cheese
- tortilla chips
Toppings
- chopped cilantro
- vegan sour cream
- diced green onions
- diced avocado
- salsa
- lime wedges
Instructions
- Heat the olive oil or water in a large skillet over medium heat. Add the diced onions and garlic, and cook for 2-3 minutes until softened.
- Add the diced bell pepper and diced jalapeño pepper, and cook for another 2-3 minutes until the peppers soften.
- Add the uncooked lentils, chili powder, cumin, smoked paprika, salt, and pepper to the skillet and stir to coat with the seasoning.
- Pour in the vegetable broth and diced tomatoes and stir to combine. Bring the mixture to a boil, reduce the heat to low, and cover the skillet.
- Allow the mixture to simmer for 20 minutes or until the lentils are tender and most of the liquid has been absorbed.
- Stir in the frozen corn and vegan shredded cheese, and cook for another 2-3 minutes until the cheese is melted and the corn is heated.
- Top with optional toppings such as chopped cilantro, diced avocado, vegan sour cream, green onion, and lime wedges.
- Serve with a side of tortilla chips or taco shells.
Notes
-
- To streamline the cooking process, chop all vegetables and measure out spices before cooking.
-
- Build layers of flavor by adding spices at different stages of cooking. Start with sautéing onions and garlic, then add spices like cumin, chili powder, and smoked paprika for a well-developed taste.
-
- Adjust the amount of chili powder and jalapeño pepper according to your spice preference. You can always add more spice, but can’t take it away.
-
- Aim for a balance of textures by not overcooking the lentils. They should be tender but still have a slight bite.
- Transfer to an airtight container. It will keep in the fridge for 3 to 4 days. It will keep in the freezer for 2 to 3 months. Thaw overnight in the fridge, then reheat in a skillet or microwave until desired temperature is reached.
Edyta
This is such an easy and delcious recipe for a weeknight meal. I loved all the flavors.
Andrea
This is a game changer for Mexican night at my house. Love all the flavors and textures in this fantastic Vegan taco skillet.
gunjan
absolutely delicious and satisfying. My family loves this taco recipe and wants me to make it again. Its on my weekly meal plan now and will be making it again.
Lauren Vavala Harris
These vegan tacos were so delicious and very hearty and filling too. We had them for meatless Monday and my whole family enjoyed them.
Toni
This was a huge hit at my house! I love that it is vegan! A new favorite for my family!