Flavor-packed Crispy Baked Lentil & Chickpea Tacos.
These Crispy Baked Lentil & Chickpea Tacos contain a flavorful spicy lentil and chickpea filling and cotija cheese paired with a creamy avocado crema and pico de gallo.
I can not stop thinking about these crispy baked tacos. They are packed with the most deliciously spiced filling, containing chickpeas, lentils, spices, canned green chiles, and cotija cheese.
I highly recommend pairing these tacos with a homemade avocado cilantro crema and pico de gallo – *chef’s kiss*
How to make Crispy Baked Lentil & Chickpea Tacos:
Pico de Gallo
- Start by making the pico, so it has time to “marinate” in the fridge. Combine all ingredients in a large bowl. Adjust seasoning to taste (additional salt and pepper, as desired). Cover and refrigerate.
Tacos
- Add roma tomatoes and onion to a baking sheet. Broil on high for 8-10 minutes until blistered. Add to a high powdered blender along with garlic cloves and 2 tbsp water. Blend until combined, set aside.
- Preheat oven to 425F. Lightly oil a large baking sheet, set aside.
- Heat oil in a large skillet over medium-high heat. Add chickpeas and cook for 3-4 minutes until golden brown. Add blended tomato mixture and spices. Cook for 5-6 minutes until reduced and flavorful. Add lentils and canned green chiles and cook for 3-4 minutes. Remove from heat and stir in cilantro, salt, and pepper.
- Working one at a time, spread lentil-chickpea mixture on half of a corn tortilla tortilla. Top with 1 tablespoon cotija cheese and fold over to seal. Repeat with remaining tortillas.
- Place tacos in a single layer onto the prepared baking sheet. Brush tops with remaining 1 tbsp oil. Place into oven and bake until toasted and crispy, about 12-15 minutes.
Avocado Cilantro Crema
- While tacos are baking, prepare avocado crema. Add all ingredients to a food processor. Blend until creamy. Add additional salt and pepper to taste, if needed.
- Serve tacos with pico de gallo and avocado crema. Enjoy!
Why you’ll love these Crispy Baked Lentil & Chickpea Tacos:
- Crispy exterior, creamy interior
- Flavor-packed
- Easy and simple to make
- 100% vegetarian and can easily be made vegan by substituting cotija for vegan cheese
- High in protein and fiber
- Oh so delicious!
If you’re looking for more flavorful taco recipes, you’ll also love these Cajun-Spiced Chickpea & Tempeh Tacos, these Vegan Fish Tacos w/ Chimichurri & Mango Salsa, and these Refried Pinto Bean and Veggie Tacos.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Flavor-packed Crispy Baked Lentil & Chickpea Tacos.
- 5 roma tomatoes, chopped
- ½ medium white onion, diced
- ⅓ cup finely chopped cilantro
- 1 tsp kosher salt
- 2 roma tomatoes
- ½ white onion, roughly chopped
- 3 cloves fresh garlic
- 2 tbsp olive oil, divided
- 1-15 oz canned chickpeas, drained and rinsed
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp chile powder
- ½ tsp ground coriander
- ½ tsp smoked paprika
- 1 cup cooked brown lentils (~½ cup dry, cooked in broth preferably)
- 1-4.5 oz can green chiles
- ¼ cup fresh cilantro
- 1 tsp kosher salt
- Black pepper
- 1 cup crumbled cotija cheese (or vegan mozzerella)
- 14-15 corn tortillas
- 2 medium avocados
- ⅓ cup unsweetened, plain greek yogurt (or non dairy yogurt)
- ¼ cup fresh cilantro
- 1 garlic clove
- Juice from 1 medium lime
- 1 tsp kosher salt
- ½ tsp smoked paprika
- ½ tsp granulated sugar
- ¼ tsp black pepper
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Start by making the pico, so it has time to “marinate” in the fridge. Combine all ingredients in a large bowl. Adjust seasoning to taste (additional salt and pepper, as desired). Cover and refrigerate.
-
Add roma tomatoes and onion to a baking sheet. Broil on high for 8-10 minutes until blistered. Add to a high powdered blender along with garlic cloves and 2 tbsp water. Blend until combined, set aside.
-
Preheat oven to 425F. Lightly oil a large baking sheet, set aside.
-
Heat oil in a large skillet over medium-high heat. Add chickpeas and cook for 3-4 minutes until golden brown. Add blended tomato mixture and spices. Cook for 5-6 minutes until reduced and flavorful. Add lentils and canned green chiles and cook for 3-4 minutes. Remove from heat and stir in cilantro, salt, and pepper.
-
Working one at a time, spread lentil-chickpea mixture on half of a corn tortilla tortilla. Top with 1 tablespoon cotija cheese and fold over to seal. Repeat with remaining tortillas.
-
Place tacos in a single layer onto the prepared baking sheet. Brush tops with remaining 1 tbsp oil. Place into oven and bake until toasted and crispy, about 12-15 minutes.
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While tacos are baking, prepare avocado crema. Add all ingredients to a food processor. Blend until creamy. Add additional salt and pepper to taste, if needed.
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Serve tacos with pico de gallo and avocado crema. Enjoy!
