Crispy Lentil Wonton Tacos

Lentil Won Ton Tacos are a healthy, creative twist on classic tacos that make a great appetizer or a light meal. Crispy won ton wrappers form little taco cups filled with seasoned lentils and refried beans, then topped with fresh garnishes for a satisfying bite-sized treat.

Traditionally, won ton wrappers are used for dumplings; here they are repurposed to create a fun, hand-held presentation. These little cups bake quickly and are perfect for parties, potlucks, or weeknight snacks when you want something flavorful yet simple to prepare.

Lentils are a pantry-friendly, nutrient-dense ingredient. They provide fiber, protein, potassium, folate, and iron, making them an excellent plant-based option for vegetarians, vegans, or anyone looking to add more legumes to their meals.

For this recipe I used green lentils because they were what I had on hand, but brown or black lentils would work well too. Cooked lentils hold their shape and texture in the filling, making them ideal for this use.

Storage tip: keep dry lentils in an airtight container in a cool, dark, dry place. Properly stored, dry lentils can last up to a year. If you open a bag, transfer the contents to a sealed container to maintain freshness and protect them from moisture and pests.

Vegetarian Lentil Won Ton Tacos

Prep:
10 mins

Cook:
15 mins

Total:
25 mins

Servings:
12 won tons

Great way to add plant-based protein to your menu — ideal as an appetizer or a light meal when paired with vegetables.

Ingredients

12 square won ton wrappers
1 (15 oz) can low-sodium refried beans
1 cup cooked green lentils
Homemade or store-bought taco seasoning, to taste (see notes)
Garnishes: halved cherry tomatoes, chopped cilantro, Greek yogurt or sour cream, sliced jalapeños, hot sauce, or other favorite taco toppings

Instructions

Preheat the oven to 375°F (190°C). Lightly spray a 12-cup muffin or cupcake tin with nonstick cooking spray and set aside.
In a small bowl, combine 1 cup cooked lentils with your taco seasoning. Taste and adjust seasoning as needed.
Place one won ton wrapper into each muffin cup, gently pressing it down to form a cup. Spread about 1 tablespoon of refried beans in the bottom of each wrapper.
Top the beans with another won ton wrapper, then add a scoop of the seasoned lentils. Repeat layers as desired, leaving a little room at the top for crisping.
Bake for about 15 minutes, or until the won ton wrappers are golden brown and crisp.
Remove the cups from the tin and transfer to a serving platter. Garnish each cup with cherry tomatoes, a dollop of Greek yogurt, cilantro, sliced jalapeño, or your favorite taco toppings. Serve warm.

Notes

I used the same taco seasoning I often cook with: a blend of chili powder, cumin, garlic powder, smoked paprika, oregano, salt, and a pinch of black pepper. Adjust salt and heat to your preference. If you prefer a milder flavor, reduce the chili powder or omit jalapeños as a garnish.

Variations: Add a small amount of finely chopped onion, bell pepper, or corn to the lentil mixture for added texture and flavor. For a vegan option, use a dairy-free yogurt or a cashew crema as a garnish. To make these ahead, assemble the cups and refrigerate for a few hours; bake just before serving to preserve crispiness.

Nutritional information is provided as an estimate only and may vary based on ingredients and portion sizes. Use specific product labels for precise nutrition data.

Author:
Tawnie Graham of Kroll’s Korner