Baked Lentil Zucchini Tacos with Avocado Crema Jump to Recipe Leave a Review Pin RecipeBaked Lentil Zucchini Tacos- these veggie packed tacos have crispy edges that are perfect for dipping in zesty avocado crema! (vegan, gluten-free, grain-free) I don’t know what took me so long to jump on the baked taco train…I guess I thought regular tacos were pretty amazing so why even bother? Well, turns out, I was wrong.Baked tacos are so much better than regular tacos.There, I said it.

Now, if you’re like me and don’t like the idea of using a ton of oil, I hear you.The good news is that you don’t need to pile on the oil.Just a thin layer is enough to keep the tortillas from burning.

I’ve also tested these lentil baked tacos with multiple types of tortillas, including grain-free, so they can be suited to any diet! Baked Lentil Zucchini Taco Ingredients Extra Virgin Olive Oil- Avocado oil would also be a good alternative.Or whatever your preferred fat source is.Onion- Any color works here.

Bell Pepper- I like red for it’s subtle sweetness but any color works.Zucchini- Be sure to use a smaller zucchini so it doesn’t overpower the other ingredients.Garlic- Lots of fresh garlic is a must, in my opinion.

Lentils- Canned lentils help this recipe come together faster.Be sure to drain them! Tomato Paste- Adds umami flavor to the lentils.Spices and Herbs- A blend of chili powder, cumin, smoked paprika, and oregano create the perfect flavor bas

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