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Meal Prep Vegetarian Tacos 3 Ways

Course Breakfast, Dinner, Lunch, Main Course, Salad, Side Dish
Cuisine Healthy, Meal Prep, Mexican, Weeknight Meal
Keyword Meal Prep Vegetarian Tacos 3 Ways
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 servings
Calories 141kcal
Author Chrissie (thebusybaker.ca)


  • 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.)


  • Heat a large heavy-bottomed skillet over high heat and add 1 tablespoon of the olive oil.
  • 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.
  • Reduce the heat to medium and add the other tablespoon of olive oil.
  • Add the onions and garlic and sauté just until soft and translucent. 
  • 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.
  • 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.
  • Let the mixture reduce over low heat for about 15 minutes, stirring regularly, until the mushrooms are very soft. 
  • Add the bell peppers and stir to combine.
  • Serve immediately in soft tacos, lettuce wraps, or over a salad, or chill and re-heat for breakfast, lunch or dinner another day!


Serve this filling:
  • in soft tacos with all the fixings,
  • in lettuce cups for a light lunch or after school snack, 
  • over salad for a hearty take-to-work or school taco salad
  • re-heated with a poached of fried egg for a quick and hearty breakfast to get you through a busy day!
This Meal Prep Vegetarian Taco filling keeps in the fridge for several days and in the freezer for several months.


Serving: 1serving | Calories: 141kcal | Carbohydrates: 21g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Sodium: 360mg | Potassium: 457mg | Fiber: 7g | Sugar: 6g | Vitamin A: 2459IU | Vitamin C: 84mg | Calcium: 21mg | Iron: 3mg