Vegetarian Lentil Won Ton Tacos are a perfect way to include plant based proteins into your diet - these lentil tacos are a perfect party appetizer or turn it into a meal with a side of grilled veggies!
Lentil Won Ton Tacos are my healthy and creative spin on regular tacos.
Typically won ton wrappers are used to make wonton dumplings. I thought it would be fun to use them to make a healthy finger-food appetizer.
Lentils are one of those foods I have a back and fourth relationship with. I feel like I go on a lentils kick, and then I almost forget about them for a while. Does that happen to anyone else with certain foods??
I would love to find a routine way to include them into my diet since they are so good for you. See, even dietitians struggle with finding balance in food too!
Lentils contain fiber, protein, potassium, folate and iron (just to name a few) and are a perfect plant based option for vegetarians or vegans.
For this recipe, I used green lentils simply because that is what I had on hand – but there are a variety of lentils and you can use any of them for these won ton tacos.
Note on storage of lentils: I like to keep dry lentils in my cupboard on the shelf or just in a dry, dark, cool location. They have a shelf life for up to 1 year! If you have open bags of lentils laying around the house, I would transfer them into an airtight container to reserve the shelf life of them.
Garnishes: cherry tomatoescilantro, greek yogurt, jalapeños, cilantro, hot sauce, etc.
Prevent your screen from going dark
Preheat oven to 375° F. Spray a cupcake pan with non stick cooking spray. Set aside.
Mix 1 cup cooked lentils with taco seasoning.
Place 1 won ton wrapper down into cupcake tin and spread 1 Tbsp. refried beans on the bottom of the won ton. Then layer another won ton wrapper over it and scoop in some of the cooked lentils. Repeat until finished. Bake for 15 minutes or until wrappers appear golden brown.
Remove from tin and garnish with your favorite taco toppings!
I used the same taco seasoning from this recipe: https://krollskorner.com/recipes/quinoa-stuffed-bell-peppers/
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.
You nailed it again! Looks so delicious!
thank you SO much!! 🙂
I love lentils and think I’ve actually made them into tacos before too. Yours look so much prettier than mine did!
These are so cute! I love this idea of baby tacos!
Thanks so much Emily! 🙂
I love the idea of using wonton for Taco shells. These appetizers look delicious.
Thanks so much Lauren! 🙂
What a creative way to serve lentils!! love it!
Thank you Lindsey!
These are so cute and creative! I love that you used lentils!
This is seriously brilliant. I love wonton anything, really. But even better if I can use them to celebrate Taco Tuesday!
Thanks Laura! 🙂
These are the cutest! What a fun idea
Love that you used wontons- so fun!
Yum! I love this idea–so creative!
Thank you! 🙂