Lentil Sheet Pan Tacos
Sheet Pan Tacos have always been something I’ve been obsessed with as I’m always looking for something easy to make for dinner without sacrificing flavour. I also love tacos more than anything. They’re the perfect dinner, snack, lunch and these guys will not disappoint! I’ve been vegetarian for almost a year and I find myself looking to bridge the gap with what I used to eat and what I can eat now. Let me tell you, legumes is where it’s at! They are packed with protein and they taste amazing. The brown lentil ground beef recipe is the star of the show here and I think it’s extremely versatile. You can use it for taco salad, quesadillas, or anything you would normally used ground beef for.
These would be great for a quick weeknight dinner or if you’d like to bring some to a party! The dressing and toppings are ultimately up to you as well as what you’d like to put inside. My one quick note is avoid using refried beans as the main ingredient. I tried that and it was pan taco soup haha. It still tasted delicious but I would suggest sticking with a full bean, or in this case a lentil. I would suggest using my Scallion Oil to cook the veggies and coat the outside of the tacos for that extra flavour.
What else would work with this?
The best part of this recipe is it’s primarily a guideline. This method could be used for a myriad of different tacos. You can have a fish taco night with cabbage slaw and cilantro or a chicken fajita night with green and red peppers with some onions. The options are limitless but I do suggest you give lentils a chance. They were shockingly tasty. Even better if you’re one of those people who make their own stock.
Lentil Sheet Pan Tacos
- 2 Cast iron pans (non stick pans work too but I like the char from a cast iron)
- 1 Medium-large heavy bottomed pot
- 1 Large sheet pan
- 4 cups Vegetable Stock
- 1 cup Dried Brown or Red Lentils
- 5 Jalapeños
- 1 Large White Onion
- 1 cup frozen corn
- 3 Limes
- 1 tbsp Chili Powder
- 1 tbsp Cumin
- 1 tbsp Smoked Paprika
- 1 tbsp Kosher Salt
- 1 tsp Ground Black Pepper
- 1 tbsp Dried Oregano
- 1 tbsp Garlic Powder
- 10 Small Flour Tortillas 6-8"
- 2 cups Ice Berg Lettuce (1/4 of a whole head)
- 1 cup Sour Cream
- 3 cups Grated Cheese (taco mix, ie cheddar/mozz or cojita is even better)
- 1/2 cup Scallion Oil (or neutral oil)
- Rinse lentils and boil the vegetable stock in large pot, once boiling add the lentils and reduce to low. Cook until tender but not mushy, 20-30 minutes. Stock should be mostly reduced.
- Preheat over to 375F.
- Dice jalapeños (remove seeds) and onion, add to pan and sautee with half of oil until translucent, anywhere between 10-20 minutes. Once almost cooked add frozen corn and stir to combine.
- Once lentils cooked and only a small amount of stock is left (about 1/2 cup), transfer to cast iron pan and sautee to brown the lentils with the seasonings, should take about 3-5 minutes. Add lime juice from 1 whole lime and roughly mash with potato masher. Once done put aside.
- In separate bowl mix sour cream with zest of whole lime, and juice of whole lime, make sure you choose the nice juicy ones at the store. Mix well and set aside.
- Time to compile! Hold tortilla in hand, to one side of tortilla, add 2 tablespoons of lentil, 2 tablespoons of veggies and top with cheese, place down on parchment papered sheet pan and press to fold down. Repeat until all tacos done, it's ok if they are very close together like the photo. Brush both sides of filled taco with remainder of oil.
- Add to oven and cook for 25 minutes flipping halfway.
- Chop iceberg lettuce into fine strips. Dress tacos with iceberg lettuce and drizzle liberally with crema. Squeeze juice over top and serve with additional lime as well