Meal Prep Vegetarian Tacos 3 Ways

Course Breakfast, Dinner, Lunch, Main Course, Salad, Side Dish
Cuisine Healthy, Meal Prep, Mexican, Weeknight Meal
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 servings
Author Chrissie (


  • 2 tablespoons olive oil
  • 3 large bell peppers, cut into thin slices (I use red, green, yellow and/or orange)
  • 1 large onion, diced
  • 2 cloves garlic, minced or pressed
  • 2 cups cooked or canned brown or green lentils
  • 2 cups white button mushrooms, chopped
  • 1 package low sodium taco seasoning
  • 1 teaspoon smoked paprika
  • 3/4 cup water
  • fresh parsley or cilantro for serving
  • soft taco or tortilla shells
  • other taco fixings (fresh tomatoes, grated cheese, lettuce, sour cream, salsa, guacamole, etc.)


  1. Heat a large heavy-bottomed skillet over high heat and add 1 tablespoon of the olive oil.

  2. Add the sliced bell peppers and sauté just until a few of the edges are blackened and the peppers have softened just slightly. Remove to a plate.

  3. Reduce the heat to medium and add the other tablespoon of olive oil.

  4. Add the onions and garlic and sauté just until soft and translucent. 

  5. Add the lentils, mushrooms, taco seasoning, and paprika and stir over the heat until the mushrooms begin to release some juices and the mixture becomes fragrant.

  6. Add the water 1/4 cup at a time just to create a thick sauce - you may not need to add the whole 3/4 cup.

  7. Let the mixture reduce over low heat for about 15 minutes, stirring regularly, until the mushrooms are very soft. 

  8. Add the bell peppers and stir to combine.

  9. Serve immediately in soft tacos, lettuce wraps, or over a salad, or chill and re-heat for breakfast, lunch or dinner another day!

Recipe Notes

Serve this filling:

This Meal Prep Vegetarian Taco filling keeps in the fridge for several days and in the freezer for several months.