20 Easy Meatless Tacos With Beans, Lentils, and Vegetables

These meatless tacos use beans, lentils, vegetables, and simple seasonings for satisfying dinners. Each recipe makes about four servings. Warm tortillas before filling and add fresh toppings at the table so they stay crisp.

1. Smoky Black Bean and Sweet Potato Tacos

Roasted sweet potato and black beans make a hearty, lightly smoky filling.

Ingredients

• 1 large sweet potato, cubed
• 1 can black beans
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tbsp olive oil
• 8 tortillas
• cabbage
• lime.

Instructions

1. Roast sweet potato tossed with oil and spices at 425°F for 25 minutes. Warm beans. Fill tortillas with sweet potato, beans, cabbage, and lime crema.

2. Crispy Chickpea Tacos

Roasted chickpeas bring crunch to tacos topped with avocado and salsa.

Ingredients

• 1 can chickpeas, rinsed and dried
• 1 tbsp olive oil
• 1 tsp chili powder
• 8 tortillas
• 1 avocado
• 1 cup salsa
• lettuce.

Instructions

1. Toss chickpeas with oil and chili powder; roast at 425°F for 25–30 minutes, shaking once. Fill tortillas with lettuce, chickpeas, avocado, and salsa.

3. Lentil Walnut Taco Filling

Lentils and walnuts create a crumbly skillet filling with taco spices.

Ingredients

• 1 1/2 cups cooked lentils
• 1/2 cup walnuts
• 1 tsp cumin
• 1 tsp chili powder
• 1 tbsp tomato paste
• 8 tortillas
• toppings.

Instructions

1. Pulse walnuts until finely chopped. Warm lentils with walnuts, cumin, chili powder, tomato paste, and 1/4 cup water in a skillet for 6 minutes. Spoon into tortillas.

4. Roasted Cauliflower and Pinto Bean Tacos

Paprika-roasted cauliflower pairs with pinto beans and lime slaw.

Ingredients

• 1 cauliflower, florets
• 1 can pinto beans
• 1 tsp paprika
• 1 tbsp olive oil
• 2 cups shredded cabbage
• 1 lime
• 8 tortillas.

Instructions

1. Roast cauliflower with oil and paprika at 425°F for 25 minutes. Warm pinto beans. Toss cabbage with lime juice and salt. Fill tortillas with cauliflower, beans, and slaw.

5. Mushroom Fajita Tacos

Golden mushrooms and sautéed peppers make a savory, quick filling.

Ingredients

• 8 oz mushrooms, sliced
• 2 bell peppers
• 1 onion
• 1 tsp cumin
• 1 tbsp olive oil
• 8 tortillas
• cilantro.

Instructions

1. Sauté mushrooms in oil until browned. Add peppers, onion, and cumin; cook 6–8 minutes until tender. Serve in warm tortillas with cilantro and salsa.

6. Black Bean and Corn Street Tacos

Black beans and corn get a quick cumin seasoning for simple tacos.

Ingredients

• 1 can black beans
• 1 cup corn
• 1 tsp cumin
• 1/2 tsp paprika
• 8 small tortillas
• 1/4 cup diced onion
• 1 lime
• cilantro.

Instructions

1. Warm beans and corn in a skillet with cumin, paprika, and 2 tbsp water for 5 minutes. Spoon into tortillas and top with onion, cilantro, and lime.

7. Lentil and Spinach Tacos

Seasoned lentils and wilted spinach make an easy soft taco filling.

Ingredients

• 2 cups cooked lentils
• 2 cups spinach
• 1 tbsp tomato paste
• 1 tsp cumin
• 8 tortillas
• 1/3 cup crumbled feta
• 1 tbsp olive oil.

Instructions

1. Warm lentils, tomato paste, cumin, and 1/4 cup water in a skillet. Fold in spinach until wilted. Spoon into tortillas and top with feta.

8. Crispy Potato and White Bean Tacos

Crisp potatoes and mashed white beans give these tacos a creamy-crunchy contrast.

Ingredients

• 1 lb potatoes, diced
• 1 can white beans
• 1 tsp oregano
• 1 tbsp olive oil
• 8 tortillas
• 1 cup cabbage
• salsa verde.

Instructions

1. Roast potatoes with oil and oregano at 425°F for 25–30 minutes. Mash beans with salt and lemon. Spread bean mash on tortillas, add potatoes, cabbage, and salsa verde.

9. Zucchini, Corn, and Queso Tacos

Quickly sautéed zucchini and corn pair with fresh queso fresco.

Ingredients

• 2 zucchini, diced
• 1 cup corn
• 1 tsp chili powder
• 1 tbsp olive oil
• 8 tortillas
• 1/3 cup queso fresco
• cilantro.

Instructions

1. Sauté zucchini in oil 5 minutes. Add corn and chili powder; cook 3 minutes. Fill warm tortillas with vegetables, queso fresco, and cilantro.

10. Chickpea Tinga-Style Tacos

Chickpeas simmer in a smoky tomato sauce with chipotle to taste.

Ingredients

• 1 can chickpeas
• 1 cup tomato sauce
• 1 tsp minced chipotle in adobo
• 1/2 tsp cumin
• 8 tortillas
• 1 avocado
• 1/4 red onion.

Instructions

1. Simmer chickpeas with tomato sauce, chipotle, and cumin for 10 minutes, lightly mashing a few beans. Spoon into tortillas and top with avocado and red onion.

11. Roasted Beet and Lentil Tacos

Earthy beets and lentils pair with tangy goat cheese and greens.

Ingredients

• 2 beets, peeled and diced
• 1 1/2 cups cooked lentils
• 1 tbsp olive oil
• 8 tortillas
• 1 cup arugula
• 1/3 cup goat cheese
• 1 tbsp balsamic.

Instructions

1. Roast beets with oil at 400°F for 35 minutes until tender. Warm lentils. Fill tortillas with arugula, lentils, beets, goat cheese, and a drizzle of balsamic.

12. Butternut Squash and Black Bean Tacos

Roasted squash and black beans make a sweet-savory filling with pepitas.

Ingredients

• 3 cups cubed butternut squash
• 1 can black beans
• 1 tsp cumin
• 1 tbsp olive oil
• 8 tortillas
• 2 tbsp pepitas
• lime.

Instructions

1. Roast squash with oil and cumin at 425°F for 25–30 minutes. Warm beans. Fill tortillas with squash and beans; sprinkle with pepitas and lime.

13. Cabbage and White Bean Tacos

Caramelized cabbage and white beans make a simple savory taco.

Ingredients

• 4 cups shredded cabbage
• 1 can cannellini beans
• 1 garlic clove
• 1 tbsp olive oil
• 8 tortillas
• 1/2 cup yogurt sauce
• parsley.

Instructions

1. Sauté cabbage in oil 8–10 minutes until browned and tender. Add garlic and beans; cook 3 minutes. Spoon into tortillas and top with yogurt sauce and parsley.

14. Eggplant and Chickpea Tacos

Roasted eggplant and chickpeas get a cumin-coriander seasoning with tahini.

Ingredients

• 1 eggplant, cubed
• 1 can chickpeas
• 1 tbsp olive oil
• 1/2 tsp cumin
• 1/2 tsp coriander
• 8 tortillas
• 2 tbsp tahini
• lemon.

Instructions

1. Toss eggplant and chickpeas with oil and spices; roast at 425°F for 25 minutes. Whisk tahini with lemon juice and water. Serve in tortillas with sauce and parsley.

15. Crispy Lentil Cakes in Tacos

Pan-seared lentil patties add a crisp center to soft tortillas.

Ingredients

• 1 1/2 cups cooked lentils
• 1 egg
• 1/3 cup oats
• 1 tsp cumin
• 1 tbsp olive oil
• 8 tortillas
• cabbage
• salsa.

Instructions

1. Mash lentils and mix with egg, oats, and cumin. Shape 8 small patties and pan-sear in oil 4 minutes per side. Tuck into tortillas with cabbage and salsa.

16. Green Chile Potato and Bean Tacos

Potatoes and pinto beans simmer with mild green chiles and cheddar.

Ingredients

• 1 lb potatoes, diced
• 1 can pinto beans
• 1/2 cup mild green chiles
• 1 tsp cumin
• 1 tbsp olive oil
• 8 tortillas
• 1/2 cup cheddar.

Instructions

1. Cook potatoes in oil with 1/4 cup water, covered, for 10 minutes. Add beans, chiles, and cumin; cook uncovered 5 minutes. Fill tortillas and top with cheddar.

17. Roasted Carrot and Hummus Tacos

Spiced carrots, hummus, cucumber, and parsley make a fresh, easy taco.

Ingredients

• 1 lb carrots, cut into sticks
• 1 tbsp olive oil
• 1/2 tsp cumin
• 8 tortillas
• 1 cup hummus
• 1/2 cucumber
• parsley.

Instructions

1. Roast carrots with oil and cumin at 425°F for 25 minutes. Spread hummus on warm tortillas, add carrots and cucumber, and finish with parsley and lemon.

18. Barbecue Jackfruit and Pinto Bean Tacos

Shredded jackfruit and beans simmer in barbecue sauce for a tangy filling.

Ingredients

• 1 can young green jackfruit, drained
• 1 can pinto beans
• 1/2 cup barbecue sauce
• 8 tortillas
• 2 cups slaw
• 1 tsp smoked paprika.

Instructions

1. Shred jackfruit with two forks. Simmer jackfruit, beans, barbecue sauce, and paprika for 15 minutes. Spoon into tortillas and top with slaw.

19. Edamame-Free Crunchy Cabbage and Pea Tacos

Green peas and crunchy cabbage create a fresh, protein-paired filling without soy.

Ingredients

• 1 cup green peas, thawed
• 2 cups shredded cabbage
• 1 carrot, shredded
• 1/2 cup Greek yogurt
• 1 lime
• 8 tortillas
• 1 tbsp sesame seeds.

Instructions

1. Mix cabbage and carrot with yogurt, lime juice, and salt. Warm peas in a skillet 2 minutes. Fill tortillas with peas and slaw; sprinkle with sesame seeds.

20. Breakfast-for-Dinner Bean and Egg Tacos

Scrambled eggs and black beans make a quick taco dinner with salsa.

Ingredients

• 6 eggs
• 1 can black beans
• 8 tortillas
• 1/2 cup salsa
• 1/2 cup shredded cheese
• 1 tbsp olive oil
• cilantro.

Instructions

1. Warm beans in a small pan. Scramble eggs in oil until just set. Fill warm tortillas with eggs and beans; top with salsa, cheese, and cilantro.

Prep ahead

Most bean and vegetable fillings can be made up to 3–4 days ahead and reheated in a skillet. Keep tortillas and fresh toppings separate until serving.