25+ Delicious Saturday Vegan Taco Recipes to Spice Up Your Night

Taco nights are a beloved tradition for many, offering the perfect combination of fun, flavor, and flexibility.

And when you make it a vegan taco night, the possibilities are endless! Whether you’re craving smoky, spicy, or fresh ingredients, vegan tacos can be a mouthwatering way to explore plant-based flavors.

If you’re looking to elevate your Saturday evening with a delightful and satisfying meal, you’re in the right place! In this article, we’re sharing over 25 unique and delicious vegan taco recipes that are sure to make your weekend more exciting.

From grilled veggies and hearty tempeh to tropical mango salsas and crispy chickpeas, you’ll find a recipe to satisfy every craving.

So, grab your tortillas and let’s dive into these vibrant and satisfying taco creations!

25+ Delicious Saturday Vegan Taco Recipes to Spice Up Your Night

From the savory and smoky flavors of BBQ jackfruit to the light, fresh crunch of roasted cauliflower and quinoa tacos, these 25+ vegan taco recipes offer a wide range of plant-based options that are bursting with flavor.

Whether you’re preparing tacos for a solo meal or sharing with friends and family, these recipes are simple, fun to make, and guaranteed to impress.

With endless combinations of toppings, fillings, and sauces, taco night will never be the same.

So, next Saturday, gather your favorite ingredients, fire up the stove, and treat yourself to a taco experience that’s as delicious as it is diverse.

Smoky Chipotle Jackfruit Tacos

Transform your Saturday nights with these smoky and flavorful jackfruit tacos. Perfect for those who love bold and spicy flavors, these tacos are a plant-based delight that even meat lovers will enjoy. The jackfruit’s pulled texture mimics shredded meat, while the smoky chipotle sauce adds a kick of spice that pairs beautifully with fresh toppings.

Ingredients:

• 1 can of young green jackfruit (in brine or water)
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp chili powder
• 2 tbsp chipotle sauce
• Salt and pepper to taste
• 8 small corn tortillas

Toppings:

• Fresh cilantro
• Diced avocado
• Lime wedges
• Vegan sour cream

Instructions:

1. Drain and rinse the jackfruit, then shred it into smaller pieces using your hands or a fork.
2. Heat olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until fragrant.
3. Stir in the smoked paprika, cumin, and chili powder. Cook for another 30 seconds.
4. Add the shredded jackfruit and chipotle sauce. Cook for 10–12 minutes, stirring occasionally. Season with salt and pepper.
5. Warm the tortillas on a skillet or grill.
6. Assemble the tacos by adding the smoky jackfruit filling and topping with fresh cilantro, avocado, and a dollop of vegan sour cream. Serve with lime wedges.

Whether you’re entertaining friends or enjoying a quiet night, these smoky jackfruit tacos will impress everyone with their meaty texture and bold flavors. Serve them with a side of grilled corn for the ultimate weekend treat.

Sweet Potato and Black Bean Tacos

These sweet potato and black bean tacos combine the natural sweetness of roasted sweet potatoes with the earthiness of black beans for a balanced, hearty meal. They’re a quick and easy option for a satisfying Saturday dinner, offering both comfort and nourishment.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 1 can of black beans, drained and rinsed
• 1/4 cup water
• 8 small flour tortillas

Toppings:

• Shredded red cabbage
• Sliced jalapeños
• Vegan feta cheese
• Lime crema (mix vegan yogurt with lime juice and zest)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, smoked paprika, chili powder, cumin, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway through.
2. In a saucepan, heat the black beans with 1/4 cup of water. Simmer for 5–7 minutes, mashing some of the beans with a fork for a creamy texture.
3. Warm the tortillas in a skillet or oven.
4. Assemble the tacos by layering the roasted sweet potatoes and black beans. Top with shredded red cabbage, jalapeños, vegan feta, and lime crema.

These tacos offer a perfect blend of sweet, spicy, and tangy flavors. Pair them with a fresh mango salsa or a side of tortilla chips for an unforgettable meal.

Crispy Cauliflower Buffalo Tacos

Crispy, spicy, and tangy, these cauliflower buffalo tacos are a crowd-pleaser for a Saturday night gathering. The cauliflower florets are coated in a crunchy batter, baked to perfection, and tossed in a zesty buffalo sauce for a guilt-free indulgence.

Ingredients:

• 1 medium cauliflower head, cut into florets
• 1/2 cup all-purpose flour
• 1/2 cup plant-based milk
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 cup breadcrumbs
• 1/4 cup vegan buffalo sauce
• 8 small tortillas

Toppings:

• Chopped green onions
• Shredded lettuce
• Vegan ranch dressing

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk together the flour, plant-based milk, garlic powder, and smoked paprika to create a batter. Dip each cauliflower floret into the batter, then coat with breadcrumbs.
3. Place the coated florets on the baking sheet and bake for 20–25 minutes, flipping halfway through.
4. Toss the baked cauliflower in buffalo sauce.
5. Warm the tortillas and assemble the tacos with buffalo cauliflower, shredded lettuce, green onions, and a drizzle of vegan ranch.

These tacos are the perfect blend of heat and crunch. Serve with celery sticks and extra ranch for a classic pairing that will make your Saturday night unforgettable.

Grilled Vegetable and Hummus Tacos

These grilled vegetable and hummus tacos are a vibrant, fresh option for a lighter yet satisfying meal. The smoky grilled vegetables combined with creamy hummus create a perfect balance of textures and flavors. This recipe is not only vegan but also packed with nutrients, making it an ideal choice for a wholesome Saturday dinner.

Ingredients:

• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red onion, sliced
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1/2 cup hummus (store-bought or homemade)
• 8 small corn tortillas

Toppings:

• Fresh parsley, chopped
• Sliced cucumber
• Lemon wedges

Instructions:

1. Preheat the grill or a grill pan to medium-high heat.
2. Toss the sliced bell pepper, zucchini, yellow squash, and red onion with olive oil, garlic powder, smoked paprika, salt, and pepper.
3. Grill the vegetables for 4–5 minutes per side until tender and slightly charred.
4. Warm the tortillas on the grill or in a skillet.
5. Spread a layer of hummus on each tortilla and top with the grilled vegetables.
6. Garnish with fresh parsley, cucumber slices, and a squeeze of lemon.

These grilled vegetable and hummus tacos are a fantastic choice for anyone seeking a vibrant and healthy meal. The smoky grilled vegetables paired with creamy hummus offer a satisfying and flavorful combination. Serve with a refreshing side salad for an even more fulfilling meal.

Spicy Tempeh Tacos with Avocado Salsa

These spicy tempeh tacos are packed with flavor and texture, making them an exciting option for your Saturday taco night. The tempeh is marinated in a blend of spices and then sautéed until crispy, offering a hearty, protein-rich filling that is complemented by a zesty avocado salsa for added freshness.

Ingredients:

• 1 package tempeh, crumbled
• 1 tbsp olive oil
• 1 tbsp soy sauce
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper
• Salt and pepper to taste
• 8 small corn tortillas

Avocado Salsa:

• 1 ripe avocado, diced
• 1/2 small red onion, diced
• 1 small tomato, diced
• 1/2 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt to taste

Instructions:

1. In a bowl, combine the crumbled tempeh, soy sauce, chili powder, smoked paprika, cumin, cayenne pepper, salt, and pepper. Toss to coat.
2. Heat olive oil in a skillet over medium heat. Add the marinated tempeh and cook for 8–10 minutes, stirring occasionally, until crispy and golden.
3. In a separate bowl, mix together the diced avocado, red onion, tomato, cilantro, lime juice, and salt to make the avocado salsa.
4. Warm the tortillas on a skillet or grill.
5. Assemble the tacos by filling the tortillas with the crispy tempeh and topping with avocado salsa.

These tempeh tacos with avocado salsa are packed with bold and spicy flavors, offering a satisfying vegan option that doesn’t skimp on taste. They’re perfect for those who enjoy a little heat with their tacos. Pair them with a side of sweet potato fries or a crunchy slaw for an extra treat.

Mango and Black Bean Tacos

These mango and black bean tacos are a refreshing and sweet twist on the classic taco. The juicy, tropical mango pairs beautifully with the savory black beans, making these tacos a delightful option for a Saturday evening meal. The combination of sweet and savory flavors will have you coming back for more.

Ingredients:

• 1 ripe mango, peeled and diced
• 1 can black beans, drained and rinsed
• 1 tbsp olive oil
• 1/2 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 8 small corn tortillas

Toppings:

• Chopped fresh cilantro
• Sliced red onion
• Lime wedges
• Sriracha sauce (optional)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the black beans, cumin, chili powder, salt, and pepper. Cook for 5–7 minutes, stirring occasionally.
2. While the beans cook, prepare the mango and slice the red onion.
3. Warm the tortillas in a skillet or microwave.
4. Assemble the tacos by adding a spoonful of seasoned black beans, topped with fresh mango, red onion, and cilantro. Add a drizzle of lime juice and a touch of sriracha for an extra kick if desired.

These mango and black bean tacos are the perfect balance of sweet, savory, and spicy. They’re light, vibrant, and perfect for a weekend meal. Serve with a side of quinoa or a tangy cucumber salad for a complete and satisfying dish.

Portobello Mushroom Fajita Tacos

These Portobello mushroom fajita tacos are a smoky, meaty alternative to traditional fajitas, making them a wonderful vegan taco choice. The Portobello mushrooms are marinated in fajita seasoning and then sautéed with bell peppers and onions for a flavorful filling that is both savory and satisfying.

Ingredients:

• 4 large Portobello mushroom caps, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• 2 tbsp olive oil
• 1 tbsp fajita seasoning
• Salt and pepper to taste
• 8 small flour tortillas

Toppings:

• Sliced avocado
• Fresh cilantro
• Vegan sour cream

Instructions:

1. In a bowl, toss the sliced mushrooms, bell peppers, and onion with olive oil, fajita seasoning, salt, and pepper.
2. Heat a skillet over medium heat and sauté the vegetable mixture for 8–10 minutes, stirring occasionally, until tender and slightly caramelized.
3. Warm the tortillas in a skillet or oven.
4. Assemble the tacos by filling the tortillas with the sautéed mushroom fajita mixture.
5. Top with sliced avocado, fresh cilantro, and a dollop of vegan sour cream.

Portobello mushroom fajitas are a delicious and hearty taco filling, offering a savory, earthy flavor that’s perfect for any taco night. These fajita tacos pair well with a side of Mexican rice or black beans for a well-rounded meal.

BBQ Jackfruit Tacos

These BBQ jackfruit tacos are a smoky and tangy twist on traditional pulled pork tacos. The jackfruit mimics the texture of shredded meat, and when paired with a sweet and spicy barbecue sauce, it creates a delicious and satisfying vegan taco. Perfect for a casual Saturday dinner or any time you’re craving comfort food without the meat.

Ingredients:

• 1 can of young green jackfruit (in brine or water)
• 1 cup barbecue sauce (vegan)
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 8 small corn tortillas

Toppings:

• Coleslaw (vegan)
• Fresh cilantro
• Pickled red onions
• Lime wedges

Instructions:

1. Drain and rinse the jackfruit, then shred it with your hands or a fork.
2. Heat olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until softened, about 3–4 minutes.
3. Add the shredded jackfruit, smoked paprika, and chili powder to the pan. Stir and cook for 5–7 minutes, allowing the flavors to meld.
4. Pour in the barbecue sauce and stir to coat the jackfruit. Cook for another 10–12 minutes, allowing the sauce to thicken and the jackfruit to absorb the flavors.
5. Warm the tortillas on a skillet or in the oven.
6. Assemble the tacos by spooning the BBQ jackfruit onto each tortilla and topping with vegan coleslaw, cilantro, pickled red onions, and a squeeze of lime.

These BBQ jackfruit tacos are bursting with flavor and are perfect for those who miss the rich, smoky taste of pulled pork. The coleslaw adds a nice crunch, making each bite a perfect balance of textures and flavors. Serve with a side of baked sweet potato fries or corn on the cob for a full meal.

Vegan Mushroom and Spinach Tacos

These vegan mushroom and spinach tacos are simple yet delicious, with earthy mushrooms and vibrant spinach sautéed to perfection. The combination of garlic, soy sauce, and balsamic vinegar creates a rich, umami flavor that elevates the vegetables and pairs perfectly with soft tortillas.

Ingredients:

• 2 cups button mushrooms, sliced
• 2 cups fresh spinach
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 tbsp soy sauce
• 1 tsp balsamic vinegar
• Salt and pepper to taste
• 8 small flour tortillas

Toppings:

• Sliced avocado
• Crumbled vegan feta cheese
• Fresh basil or parsley, chopped
• Lime wedges

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the mushrooms and cook for 5–7 minutes until they release their moisture and begin to brown.
2. Add the garlic, soy sauce, and balsamic vinegar. Stir to combine and cook for another 2–3 minutes, until the mushrooms are tender and caramelized.
3. Add the spinach and cook until wilted, about 2 minutes. Season with salt and pepper to taste.
4. Warm the tortillas in a skillet or oven.
5. Assemble the tacos by filling each tortilla with the mushroom and spinach mixture, then top with sliced avocado, crumbled vegan feta, and fresh herbs.

These mushroom and spinach tacos are perfect for a lighter yet flavorful option. The earthy mushrooms and tender spinach are a great combination that is full of savory goodness. Pair with a side of roasted potatoes or a light cucumber salad to round out the meal.

Roasted Butternut Squash and Chickpea Tacos

Roasted butternut squash and chickpeas make a hearty and satisfying filling for these tacos. The sweetness of the squash pairs wonderfully with the crispy, spiced chickpeas, creating a comforting and nutritious meal. These tacos are simple to prepare and full of fall-inspired flavors, making them perfect for a Saturday dinner.

Ingredients:

• 1 small butternut squash, peeled and cubed
• 1 can chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp turmeric
• Salt and pepper to taste
• 8 small corn tortillas

Toppings:

• Fresh spinach or arugula
• Diced red onion
• Tahini dressing
• Pomegranate seeds (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash and chickpeas with olive oil, cumin, smoked paprika, turmeric, salt, and pepper. Spread them out on a baking sheet.
2. Roast in the oven for 25–30 minutes, tossing halfway through, until the squash is tender and the chickpeas are crispy.
3. Warm the tortillas in a skillet or oven.
4. Assemble the tacos by adding the roasted butternut squash and chickpeas to the tortillas. Top with fresh spinach or arugula, diced red onion, a drizzle of tahini dressing, and a sprinkle of pomegranate seeds for a burst of sweetness and color.

These roasted butternut squash and chickpea tacos are the perfect balance of sweet and savory flavors, making them ideal for a cozy weekend meal. The tahini dressing adds a creamy element, while the pomegranate seeds bring a refreshing touch. Serve them with a side of quinoa or roasted vegetables for a complete and healthy meal.

Vegan Tofu Scramble Tacos

These tofu scramble tacos are a vegan take on the classic breakfast taco, packed with protein and flavor. The tofu is seasoned with turmeric, cumin, and nutritional yeast to create a flavorful and satisfying filling that mimics scrambled eggs. Add your favorite toppings for a hearty, savory breakfast or brunch.

Ingredients:

• 1 block firm tofu, drained and crumbled
• 1 tbsp olive oil
• 1/2 tsp turmeric
• 1/2 tsp cumin
• 1 tbsp nutritional yeast
• Salt and pepper to taste
• 8 small corn tortillas

Toppings:

• Diced tomatoes
• Chopped fresh cilantro
• Sliced avocado
• Vegan hot sauce

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the crumbled tofu and cook for 5–7 minutes, stirring occasionally, until lightly browned.
2. Add the turmeric, cumin, nutritional yeast, salt, and pepper to the skillet, and stir to combine. Cook for an additional 2–3 minutes, allowing the spices to blend.
3. Warm the tortillas in a skillet or oven.
4. Assemble the tacos by adding the tofu scramble to each tortilla and topping with diced tomatoes, avocado slices, cilantro, and a drizzle of vegan hot sauce.

These tofu scramble tacos are perfect for a satisfying breakfast or brunch, offering a vegan alternative to scrambled eggs without sacrificing flavor. They’re full of protein and flavor, making them a great choice for a weekend meal. Pair them with a fruit salad or roasted potatoes for a complete and hearty brunch.

Roasted Cauliflower and Quinoa Tacos

These roasted cauliflower and quinoa tacos are a flavorful, nutrient-packed option for your Saturday meal. The cauliflower is roasted until tender and crispy, while the quinoa adds a wholesome, protein-rich base. Together, they make a satisfying filling that’s both savory and satisfying.

Ingredients:

• 1 small head of cauliflower, chopped into florets
• 1 cup cooked quinoa
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• 8 small corn tortillas

Toppings:

• Fresh cilantro, chopped
• Diced red onion
• Sliced avocado
• Vegan tzatziki sauce (optional)

Instructions:

1. Preheat the oven to 425°F (220°C). Toss the cauliflower florets with olive oil, cumin, smoked paprika, salt, and pepper. Spread the cauliflower on a baking sheet.
2. Roast for 20–25 minutes, flipping halfway through, until the cauliflower is golden and crispy on the edges.
3. While the cauliflower is roasting, cook the quinoa according to package instructions.
4. Warm the tortillas on a skillet or in the oven.
5. Assemble the tacos by placing a spoonful of cooked quinoa on each tortilla, followed by the roasted cauliflower.
6. Top with fresh cilantro, diced red onion, avocado slices, and a drizzle of vegan tzatziki sauce for added creaminess.

These roasted cauliflower and quinoa tacos are an excellent choice for those who want a balanced meal full of texture and flavor. The cauliflower’s crispiness paired with the quinoa’s nuttiness makes for a satisfying taco. Pair with a simple side salad or roasted vegetables for a complete meal.

Vegan “Fish” Tacos with Cabbage Slaw

These vegan “fish” tacos are made with crispy battered tofu, mimicking the flavor and texture of fried fish. Paired with a crunchy cabbage slaw, these tacos are light yet indulgent, perfect for a Saturday evening treat. The tofu is seasoned with seaweed for a touch of ocean flavor, while the cabbage slaw adds freshness and crunch.

Ingredients:

• 1 block firm tofu, pressed and sliced into strips
• 1/2 cup flour
• 1/4 cup plant-based milk
• 1 tbsp nutritional yeast
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried seaweed flakes (optional)
• 1/2 tsp paprika
• Salt and pepper to taste
• 1 cup shredded cabbage
• 1/2 cup vegan mayo
• 1 tbsp lime juice
• 8 small corn tortillas

Toppings:

• Sliced avocado
• Fresh cilantro
• Lime wedges

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a shallow bowl, combine the flour, nutritional yeast, garlic powder, onion powder, paprika, salt, and pepper. In another bowl, add the plant-based milk.
3. Dip each tofu strip in the milk, then coat with the flour mixture. Place the coated tofu strips on a baking sheet.
4. Bake the tofu for 20–25 minutes, flipping halfway through, until crispy.
5. In a bowl, mix the shredded cabbage with vegan mayo, lime juice, salt, and pepper.
6. Warm the tortillas in a skillet or microwave.
7. Assemble the tacos by adding the crispy tofu strips, topped with cabbage slaw, sliced avocado, fresh cilantro, and lime wedges.

These vegan “fish” tacos with cabbage slaw offer a unique, satisfying, and environmentally friendly take on a classic. The crispy tofu provides the crunch and flavor of fried fish, while the cabbage slaw and avocado bring freshness. Serve with a side of roasted potatoes or Mexican rice for a well-rounded meal.

Tempeh and Avocado Tacos with Chipotle Lime Sauce

These tempeh and avocado tacos are full of savory goodness, with tempeh marinated in a smoky chipotle lime sauce and paired with creamy avocado slices. The chipotle lime sauce adds a zesty kick that makes these tacos stand out, perfect for a Saturday night fiesta.

Ingredients:

• 1 package tempeh, sliced into strips
• 1 tbsp olive oil
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp chipotle powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 8 small flour tortillas

Chipotle Lime Sauce:

• 1/4 cup vegan mayo
• 1 tbsp lime juice
• 1 tsp chipotle powder
• Salt to taste

Toppings:

• Sliced avocado
• Fresh cilantro, chopped
• Diced red onion
• Lime wedges

Instructions:

1. In a bowl, mix the olive oil, soy sauce, lime juice, chipotle powder, smoked paprika, salt, and pepper. Add the sliced tempeh and toss to coat. Let it marinate for at least 15 minutes.
2. In a small bowl, combine the vegan mayo, lime juice, chipotle powder, and salt to make the chipotle lime sauce.
3. Heat a skillet over medium heat and sauté the marinated tempeh strips for 5–7 minutes, or until golden brown and crispy.
4. Warm the tortillas in a skillet or microwave.
5. Assemble the tacos by placing the tempeh strips on each tortilla, topped with sliced avocado, cilantro, diced red onion, and a drizzle of chipotle lime sauce. Serve with lime wedges on the side.

These tempeh and avocado tacos are bursting with flavor, thanks to the smoky chipotle lime sauce. The tempeh provides a hearty base, while the avocado offers a creamy contrast. Perfect for anyone who loves smoky, spicy tacos. Serve with a side of black beans or corn on the cob for a complete taco experience.

Vegan Lentil Tacos with Mango Salsa

These vegan lentil tacos are hearty and filling, made with protein-packed lentils simmered in spices and topped with a fresh mango salsa. The combination of savory lentils and sweet mango creates a delicious contrast, making these tacos a tropical treat that’s perfect for a weekend meal.

Ingredients:

• 1 cup dried green or brown lentils, cooked
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 8 small corn tortillas

Mango Salsa:

• 1 ripe mango, diced
• 1/2 red bell pepper, diced
• 1/4 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice
• Salt to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until soft, about 3–4 minutes.
2. Stir in the cumin, chili powder, smoked paprika, salt, and pepper. Add the cooked lentils and cook for an additional 5–7 minutes, stirring occasionally, until the lentils are heated through and well-coated with spices.
3. In a separate bowl, mix together the diced mango, bell pepper, red onion, cilantro, lime juice, and salt to make the salsa.
4. Warm the tortillas in a skillet or microwave.
5. Assemble the tacos by spooning the spiced lentils onto each tortilla and topping with mango salsa.

These lentil tacos with mango salsa are a refreshing take on tacos, combining the richness of lentils with the tropical sweetness of mango. They are a nutritious and filling option, perfect for a satisfying Saturday meal. Pair them with a side of rice or roasted vegetables to complete the dish.

Note: More recipes​ are coming soon!