Baked Lentil Zucchini Tacos- these veggie packed tacos have crispy edges that are perfect for dipping in zesty avocado crema! (vegan, gluten-free, grain-free)

I don’t know what took me so long to jump on the baked taco train…I guess I thought regular tacos were pretty amazing so why even bother?

Well, turns out, I was wrong. Baked tacos are so much better than regular tacos. There, I said it.

Now, if you’re like me and don’t like the idea of using a ton of oil, I hear you. The good news is that you don’t need to pile on the oil. Just a thin layer is enough to keep the tortillas from burning. I’ve also tested these lentil baked tacos with multiple types of tortillas, including grain-free, so they can be suited to any diet!

Baked Lentil Zucchini Taco Ingredients

• Extra Virgin Olive Oil- Avocado oil would also be a good alternative. Or whatever your preferred fat source is.
• Onion- Any color works here.
• Bell Pepper- I like red for it’s subtle sweetness but any color works.
• Zucchini- Be sure to use a smaller zucchini so it doesn’t overpower the other ingredients.
• Garlic- Lots of fresh garlic is a must, in my opinion.
• Lentils- Canned lentils help this recipe come together faster. Be sure to drain them!
• Tomato Paste- Adds umami flavor to the lentils.
• Spices and Herbs- A blend of chili powder, cumin, smoked paprika, and oregano create the perfect flavor base. Just be sure your chili powder is as spicy (or not spicy) as you like it.
• Dairy-free Shredded Cheese– This ingredient is optional but it does help the tortilla stay closed.
• Tortillas-  Wheat tortillas, blended wheat and corn, or almond flour tortillas will all work. I have not tested them with straight corn tortillas as they are often too small and will likely dry out and crack. Cassava flour tortillas will probably work if you need something grain-free and nut-free.
• Avocado- Make sure it’s a large avocado, otherwise you will need two.
• Greek Yogurt- I use Kite Hill’s plain Greek yogurt to keep the recipe dairy-free.
• Lemon & Lime Juice– I like using a combo of lemon and lime juice but you can stick with lime juice if you don’t want to use both.
• Cilantro– If you hate cilantro, no worries! Just leave it out.

How to Make Baked Lentil Zucchini Tacos

1. Sauté onion, bell pepper, zucchini and garlic.
2. Add lentils, tomato paste, spices and herbs.
3. Lightly coat the outside of each tortilla with oil.
4. Spoon lentil mixture into each and sprinkle with cheese. Fold in half and arrange on baking sheet.
5. Repeat this step 12x.
6. Bake for about 10 minutes on each side.
7. Serve with avocado crema and enjoy!

More Delicious Ways to eat Zucchini

• Vegan Zucchini Banana Bread
• Mini Vegan Zucchini Corn Frittatas
• Vegan Lemon Zucchini Muffins
• Summer Vegetable Baked Gnocchi
• Easy Vegan Zucchini Recipes

Print Recipe

5 from 1 vote

Baked Lentil Zucchini Tacos with Avocado Crema

These veggie packed tacos have crispy edges that are perfect for dipping in zesty avocado crema! (vegan, gluten-free, grain-free)

Prep Time30 minutes mins

Cook Time30 minutes mins

Total Time1 hour hr

Servings: 12 tacos

Ingredients

For the Lentil Zucchini Baked Tacos

• 3 tablespoons oil, divided (I use extra virgin olive oil)
• 1 onion, finely chopped
• 1 bell pepper, cored and finely chopped
• 1 small zucchini, finely chopped
• 3 garlic cloves, minced
• 1 15-ounce can lentils, drained and rinsed
• 2 tablespoons tomato paste
• 2 teaspoons chili powder, make sure it is your preferred spice level
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 12 tortillas, wheat or almond flour both work
• 1 cup shredded dairy-free cheese, optional; I like Daiya's cheddar shreds

For the Avocado Crema

• 1 large avocado, pitted
• ½ cup dairy-free plain Greek yogurt, or regular DF yogurt
• ¼ cup lime juice, about 2 limes
• 2-3 tablespoons lemon juice, about 1 lemon
• ½ cup fresh cilantro
• salt to taste, about ¼-½ teaspoon

Instructions

• In a large pot, warm 1 tablespoon oil over medium heat. Add the onion and sauté until translucent. Then add the bell pepper, zucchini and garlic. Continue to cook, stirring intermittently, for about 5-7 minutes, or just until peppers and zucchini are fork tender.
• To the the pot, add the lentils, tomato paste, spices and herbs. Stir to combine and cook for a few minutes more. Remove from heat and set aside.
• Line a baking sheet with parchment paper or a silicone mat. Taking one tortilla at a time, lightly brush the outside with oil. (I like to do one tortilla at a time and keep remaining tortillas sealed in the package to prevent them from drying out.) Scoop 1-2 tablespoons of lentil filling from the pot into the tortilla, add cheese (if desired) then fold in half and arrange on baking sheet. Repeat this process until all 12 tacos are assembled.
• Bake in the oven at 400°F for about 5-7 minutes on each side, keeping a close eye to make sure they don't burn.
• Meanwhile, make the avocado cream by combining the ingredients in a small food processor or blender. Blend until smooth. Taste test to see if you prefer more salt and adjust accordingly.
• Remove tacos from oven and allow to cool for about 10 minutes. They will stay hot for a while! Serve warm with avocado crema and enjoy!

Notes

Nutrition Facts are for 1 taco with dairy-free cheese and avocado crema. The nutrition facts are an estimate and may vary depending on specific ingredients you choose. 

Nutrition

Calories: 223kcal, Carbohydrates: 25g, Protein: 8g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Sodium: 76mg, Potassium: 264mg, Fiber: 5g, Sugar: 2g, Vitamin A: 643IU, Vitamin C: 21mg, Calcium: 46mg, Iron: 2mg

Course: dinner, lunch

Cuisine: Mexican

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!