Roasted Veggies and Lentil Mediterranean Tacos

Roasted veggies and Lentil Mediterranean Tacos


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Try these quick and easy to make tacos with a burst of natural flavors. This meatless recipe is packed with beans, veggies, and Mediterranean spices for a delicious meal your family won’t forget.

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Time needed

10 min preparation + 45 min cooking

Serving Size / Yield

4 servings


  • 1 ¼ cups lentils, or 8 ounces
  • 1 tablespoon olive oil
  • ½ red onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon oregano
  • 1/8 to 1/4 teaspoon crushed red pepper
  • 1 teaspoon salt
  • black pepper to taste
  • 3 roma tomatoes, chopped
  • ½ cup canned corned
  • 1 cup black beans
  • ½ red onion, chopped
  • 10-12 corn tortillas
  • 4 ounce feta cheese

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Bring 5 cups of water to a boil in a medium sized pot. Rinse and add the lentils to the pot and cook for 20-25 minutes. Be sure to add more water if necessary, drain and set aside.
Preheat oven to a broil.
Heat 1 tablespoon of olive oil over medium heat in a large saucepan. Add half of a red onion and minced garlic and sauté for about 5 minutes. When finished, add in the lentils.
Add 1/4 cup water as well as tomato paste, tomatoes, corn, black beans oregano, crushed red pepper, salt, and black pepper to taste.
Next, turn on the broiler.
Spray each side of the corn tortilla with nonstick spray and spread them out on a baking sheet. Broil for about 2-3 minutes, then flip each tortilla and broil again for 2 minutes. Remove from the oven, let cool, add in other ingredients and serve with your favorite flavor of hummus.

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