Go Back
+ servings
lentil picadillo tacos

Lentil picadillo tacos

Picadillo is a classic Mexican dish; every household has its version of it, this lentil picadillo is my vegan version, my home's version.
No ratings yet
Prep Time 15 mins
Cook Time 20 mins
0 mins
Total Time 35 mins
Course Main Course
Cuisine Mexican
Servings 6 people
Calories 366 kcal


  • Skillet


  • 1 tablespoon vegetable oil
  • 1 small onion, chopped
  • 2 garlic cloves minced
  • 1 cup green lentils
  • 1 15 oz can tomato sauce or puree
  • 8 oz vegetable broth
  • 2 carrots peeled and chopped fine
  • 1-2 potatoes peeled and cut into 1/2 in pieces
  • 1 cup frozen peas
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 1 dried bay leave
  • 1 teaspoon salt
  • *optional 1 cup water

To serve:

  • 12 corn tortillas
  • 1 avocado sliced and peeled
  • chunky salsa


  • Sauté the garlic and onion in the vegetable oil for three minutes or until fragrant.
  • Add the lentils, the tomato sauce, the vegetable broth, the vegetables, the thyme, marjoram, bay leaf, and salt.
  • *add an extra cup of water if it is to dry
  • Cover and let it cook for 20 min or until the lentils are cooked.
  • Heat the corn tortillas and add two or three tablespoons of the picadillo on the tortilla.
  • To finish each taco, add a slice of avocado and some salsa.



Calories: 366kcalCarbohydrates: 60gProtein: 15gFat: 9gSaturated Fat: 1gSodium: 594mgPotassium: 985mgFiber: 18gSugar: 7gVitamin A: 3811IUVitamin C: 28mgCalcium: 116mgIron: 6mg
Keyword lentils, Vegan mexican tacos


Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #brownsugarandvanilla so we can all see your creations.