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Spicy Greens and Lentil Tacos with Guacamole Sauce (vegan)

Mexican food made with simple, flavorful ingredients—spicy greens and lentil tacos with guacamole sauce. Take a bite out of one of these meatless vegan tacos, and you’ll be dancing the cha cha cha!

Spicy Greens and Lentil Tacos with Guacamole Sauce | Letty's Kitchen

I’m always amazed at how what looks like a huge pile of greens wilts into a spicy, tangy, sweetly bitter tumble. For that wilty flavor reason, leafy greens inspire a whole lot of meals in this kitchen. Right now we’re hanging out in Baja Mexico, and garden-fresh wilted greens tucked into griddle-warm corn tortillas are looking muy bien.

Click here to PIN Spicy Greens with Lentils Tacos and Guacamole Sauce!


Some like it hot, some not so much. How much picante heat, cautious or fiery, is up to you. There’s cautious heat in all three components, sauce, lentils, and the spicy greens. If you like picante as much as my Robbie, add more jalapeño chiles. If there’s ample heat in both the greens and sauce, maybe keep the seasoned lentils fairly mild. You taste, then decide…

ingredients for Spicy Greens and Lentil Tacos with Guacamole Sauce | Letty's Kitchen

For these spicy greens and lentil tacos with guacamole sauce, everything but the tortillas can be prepped ahead. The sprightly green avocado sauce comes together quickly in the blender, and the acidic lime keeps the green from turning brown, even overnight.

You’ll want t0 cut the cabbage and jicama first, so that as soon as the lentils and greens are done and ready, all you need to do is warm the tortillas. Let everyone decide how much of what goes in their taco–build your owns.

Spicy Greens and Lentil Tacos with Guacamole Sauce vegan

Spicy Greens and Lentil Tacos with Guacamole Sauce recipe notes:

  • Lentils for the win! Last week I gave you a hearty black and red lentil beer soup recipe. Now rustic green lentils are going into mouthwatering tacos! Whether they’re black, red, brown, or green lentils are quick to cook, making lentils an easy vegetarian protein choice for dinner.
  • Lentils are also known as pulses. Nutritional giants, they’re good for your heart, pack vitamin punch, and are fabulous protein options for meatless eating.
  • As they cook, the powerhouse pulses readily absorb a variety of flavors, like the chiles in this lentil taco recipe.

More recipes to check out:

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Spicy Greens and Lentil Tacos with Guacamole Sauce | Letty's Kitchen
Print Recipe
5 from 2 votes

Spicy Greens and Lentil Tacos with Guacamole Sauce.

Make the guacamole sauce and lentil filling ahead of time. When it's time to eat, sauté the greens and warm the tortillas for these delicious vegan tacos. Enough for 8 tacos. Plan on 2 per person.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Main Course
Cuisine: Vegan, Vegetarian
Keyword: tacos, lentils, avocado sauce
Servings: 8 tacos


Guacamole sauce:

  • ¼ cup water
  • 1 avocado
  • 2 tablespoons freshly squeezed lime juice
  • ½ or 1 jalapeño pepper, seeded, finely chopped
  • 1 clove garlic, minced
  • 2 tablespoons olive oil
  • ¼ cup chopped cilantro
  • 1 teaspoon organic cane sugar or honey
  • ½ teaspoon sea salt


  • 1 tablespoon olive oil
  • 1/2 onion, chopped, about 1 cup
  • 1 clove garlic, minced
  • ¾ cup brown or green lentils, rinsed and inspected for rocks masquerading as lentils
  • 2 cups vegetable broth or water
  • 1 guajillo chile or other dried red chile, optional (see note)
  • ½ or 1 whole jalapeño chile, seeds removed but not chopped
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ¼ to 1/2 teaspoon fine sea salt, amount depending on saltiness of broth

Spicy Greens:

  • 1/2 onion, chopped, about 1 cup
  • 1 clove garlic, minced
  • 7 cups coarsely chopped greens, e.g. arugula, beet greens, spinach etc.
  • ½ cup chopped cilantro leaves
  • 1 jalapeño chile, seeded and finely chopped
  • 2 teaspoon freshly squeezed lime juice
  • ½ teaspoon dried oregano
  • ¼ teaspoon ground cumin
  • ¼ teaspoon sea salt

To serve:

  • 8 corn tortillas
  • Purple cabbage, thinly shredded
  • Jicama, cut in matchstick-size pieces
  • Cilantro leaves, for finishing garnish
  • Crumbled cotija cheese or grated sharp cheddar cheese, optional


Guacamole sauce:

  • Put the water in a blender container. Scoop the meat from the avocado and add the blender, along with the lime juice, minced jalapeño chile, garlic, olive oil, cilantro, honey, and salt. Blend until smooth, scraping down the sides as needed. Taste and add more a bit more jalapeño if you like.


  • In a medium saucepan, sauté the onion and garlic in the olive oil until the onions are soft. Add the broth, lentils, dried chile, jalapeño chile, cumin, and oregano. Over low flame, simmer until tender, 20 to 30 minutes. Remove the dried and jalapeño chiles and season to taste with salt.


  • In a skillet, sauté the onion and garlic in the olive oil until the onions are soft. Add the greens, cilantro, minced jalapeno chile, and cook until the greens wilt, 5 to 10 minutes. Season with the lime juice, oregano, cumin, and salt. Taste, adding more salt and jalapeño chile if you like.
  • Heat the tortillas in a pan or flat top grill over medium heat. Tuck them inside a towel to keep warm.

To serve:

  • Spread a spoonful of lentils in each tortilla followed by a spoonful of the greens. Top with jicama and cabbage. Drizzle with guacamole sauce. If you wish, sprinkle on the optional cheese.


Guajillo chiles are the dried red ones you find in the Mexican aisle in grocery stores.


Serving: 2g | Calories: 225kcal | Carbohydrates: 28g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Sodium: 474mg | Potassium: 426mg | Fiber: 9g | Sugar: 2g | Vitamin A: 620IU | Vitamin C: 8.9mg | Calcium: 65mg | Iron: 2.2mg
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Nutrition Facts
Spicy Greens and Lentil Tacos with Guacamole Sauce.
Amount Per Serving (2 g)
Calories 225 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Sodium 474mg21%
Potassium 426mg12%
Carbohydrates 28g9%
Fiber 9g38%
Sugar 2g2%
Protein 7g14%
Vitamin A 620IU12%
Vitamin C 8.9mg11%
Calcium 65mg7%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.

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