Lentil, Mushroom, Walnut, Quinoa & Black Bean Taco filling

This has been a long work in progress. Our family loves Mexican food and we usually make burritos or tacos but I have been looking for a dryer taco “meat” which doesn’t make them soggy.  After trying lots of variations I’ve come up with a winner!  Topped with avocado, salsa and spring onions, these tacos are delicious!

Lentil, Mushroom, Walnut, Quinoa & Black Bean Taco filling
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Mexican
Serves: 8
  • 1 red onion, finely diced
  • 1 clove garlic, crushed or finely chopped
  • 3 cups finely chopped mushrooms
  • 1 teaspoon each of coriander, cumin, smoked paprika and dried oregano
  • 3 T tomato paste
  • 1 can lentils or 1.5 cups home cooked
  • 1 can black beans, drained and rinsed
  • 1 packet cooked red quinoa, or 1.5 cups of home made
  • ½ cup chopped walnuts
  • 1 cup frozen sweetcorn - defrosted
  • Salt & pepper
  1. Fry off the onion, spices then add all other ingredients.
  2. Add a splash of water and keep stirring from time to time until it dries out a little - should be fairly dry
  3. Toast corn tortillas in hot pan with lid so they steam and crispen.
  4. Spoon 2-3 dessertspoons in each taco and top with your favourite toppings - fresh salsa and diced avocado, hot sauce, coriander and lime juice!