Lentil Taquitos

These crispy lentil taquitos are filled with a flavorful, slightly creamy lentil mixture and baked until golden and crunchy. They’re simple to make, packed with plant-based goodness, and perfect served with fresh guacamole or a creamy yogurt dip.

Ingredients

6 corn or wheat tortillas
1 large onion
1 garlic clove
1 can brown lentils, drained and rinsed
3 tbsp tomato paste
2 tbsp soy sauce
¼ tsp garlic powder
¼ tsp dried thyme
¼ tsp ground cumin
½ tsp lemon juice
1 tbsp nutritional yeast
1 small splash maple syrup
vegan cheese (optional)
a little oil for cooking (optional)

Instructions

1. Preheat the oven to 180°C (350°F).
2. Finely dice the onion and mince the garlic. Heat a little oil in a pan and sauté the onion until soft and translucent.
3. Add the garlic and sauté for one more minute.
4. Add the lentils, tomato paste, soy sauce, garlic powder, thyme, cumin, and nutritional yeast. Cook for a few minutes while stirring.
6. Mash the lentils a little bit with a fork to make the filling creamier.
5. Season the filling with lemon juice and a splash of maple syrup.
6. Place a few tablespoons of the lentil mixture onto each tortilla and roll them up tightly. Add a little vegan cheese if desired.
7. Arrange the taquitos on a baking sheet, optionally brush them lightly with oil, and bake for 10–15 minutes until crispy.

Serving suggestion:
Serve with fresh guacamole, a plant-based yogurt dip, or a simple tomato salsa.

Want to go deeper?
If you’d like to learn how to integrate these principles step by step into your everyday life — without diets or complicated plans — you’ll find more resources here on the blog and in my free ebook and online course.