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Lentil Tacos with spicy cheese sauce

Lentil Tacos with Spicy Cheese Sauce

These lentil tacos with spicy cheese sauce are sure to please at your next taco night! Add some color by topping them with chopped tomatoes, avocado, and chopped cabbage.
Course Entree
Cuisine Vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 -5
Calories 272kcal
Author Deborah Davis


Lentil Filling:

  • 1 cup brown lentils
  • 1 1/2 -2 cups vegetable broth
  • 1/2 cup tomato sauce
  • 2 tablespoons sauce from canned chipotles in adobo sauce
  • 1/2 teaspoon cumin

For the Cheese Sauce:

  • 1/2 jalapeno diced
  • 1/4 cup onion chopped
  • 1 1/2 tablespoons butter
  • 1 tablespoon all-purpose flour
  • 1/2 cup milk
  • 1/2 cup shredded mozzarella cheese

To serve:

  • Corn tortillas
  • Chopped avocado
  • Shredded purple cabbage
  • Salsa
  • Lime


  • In a medium saucepan, combine the lentils, 1 1/2 cups of the broth, tomato sauce, chipotle, and cumin. Bring to a simmer and cover. Cook for 20-25 minutes, then uncover and stir. Add an additional 1/2 cup of broth if all of the liquid has already been cooked off. Otherwise, continue to simmer until liquid has cooked off and lentils are tender. Set aside.
  • In a small saucepan, heat the jalapeño, onion, and butter. Cook until onion is translucent.
  • Sprinkle in flour and stir. Add the milk and stir. Continue to heat and stir until sauce begins to thicken.
  • Stir in the mozzarella cheese and stir until melted and sauce thickens. Sprinkle with black pepper and set aside.
  • To assemble tacos, add 1/3 cup of lentils to a corn tortilla and top with cheese sauce and other toppings.


Nutrition information for filling only.


Serving: 1Taco | Calories: 272kcal | Carbohydrates: 38g | Protein: 18g | Fat: 6g | Saturated Fat: 3.5g | Polyunsaturated Fat: 2.5g | Cholesterol: 17mg | Sodium: 575mg | Fiber: 6g | Sugar: 5g