Street Tacos

BY : PUBLISHED : September 1st, 2013 UPDATED: October 17th, 2022

This hearty filling can be used for virtually anything when you want to substitute meat. This time, we made street tacos! I have only used a food processor for this, so I'm not sure if a blender would do. If you try it, let me know how it goes. This is my mom's completely own recipe! Enjoy;  it's a keeper!

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Plant Based Street Tacos with Lentils

Miranda Rivera
Vegan street tacos are easy to make using a homemade plant-based taco meat made with lentils, oats and spices! Serve it up with tortillas and your favorite toppings to make plant-based tacos that get rave reviews!
5 from 5 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Dinner, Lunch
Cuisine Mexican
Servings 3 servings
Calories 392 kcal
METHOD Stovetop
DIET Vegan


  • 1 cup of brown lentils rinsed and thoroughly drained
  • 2 cups of vegetable broth
  • 1 cup of rolled oats
  • 1 Tablespoon of all-purpose flour
  • 1 Tablespoon of dried onion flakes
  • 1 cube of no-chicken or vegetable bouillon/paste equivalent
  • ¼ teaspoon of sugar
  • 1 teaspoon of paprika
  • 1 teaspoon of cumin
  • ½ teaspoon of garlic powder
  • 1 teaspoon of chili powder
  • ¼ teaspoon of cayenne pepper
  • 1 tablespoon of oil
  • 2 Tablespoons of minced onion
  • 12 to 14 corn tortillas
  • 1 medium onion minced (for topping)
  • 1 bunch of cilantro minced (for topping)


  • Place lentils in a saucepan with vegetable broth and bring to a boil. Cover and simmer for 15 minutes or until the water has evaporated and the lentils are soft. Drain and place in a food processor with oats. Add flour, onion flakes, bouillon, sugar, and spices in a food processor and process until combined. Add 1 tablespoon at a time of extra vegetable broth if you need it.
  • In a large skillet, heat a bit of oil on medium-high heat and add the 2 Tablespoons of minced onions. Saute until slightly browned. Add the filling mixture from the food processor and heat until browned.
  • Warm corn tortillas, fill with filling, and top with cilantro and onion, if using.


  • Don’t skip warming the corn tortillas. It softens them and makes them easier to fold without breaking and they taste better.
  • Use brown or green lentils for the best texture, red or yellow lentils are too mushy when cooked to make a good plant based taco.
  • Add more taco toppings if you want! There’s lots of room to jazz up your vegan street tacos and make them your own. Add salsa, veggies or anything else you want!
  • No food processor? You can try using a blender if you don't have a food processor, but I haven't tested it.
  • Budget-friendly option for spices. Use a tablespoon or 1 ½ tablespoons of taco seasoning from a packet. It's usually cheaper than buying all the spices.


Calories: 392kcalCarbohydrates: 70gProtein: 22gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 877mgPotassium: 873mgFiber: 24gSugar: 6gVitamin A: 1144IUVitamin C: 8mgCalcium: 80mgIron: 7mg
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

Disclaimer: Although attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

About Miranda Rivera

Cooking vegan meals brings such excitement and richness to my life! The simple things in life are so beautiful to me. I love meeting new people. Welcome to my plant-based journey!

View all posts by Miranda Rivera

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