These delicious Loaded Taco Fries are so satisfying! They are much healthier than the traditional version. The homemade fries are baked to perfection and then topped with lentil walnut “meat,” chopped bell peppers, cilantro, and pumpkin “cheese sauce!”


Loaded Taco Fries

I have been wanting to do this dish for my website for a very long time but I was just waiting for the right time when I was in the mood to prepare the different steps. This recipe is similar to my One Pot Taco Spaghetti recipe, except the beauty of the recipe for the One Pot Spaghetti is that it is all done in one pot!

Loaded Taco Fries

How To Make Loaded Taco Fries

  1. Make the taco style crumbles using lentils and walnuts. I cooked the lentils in water until soft, I transferred the lentils into a food processor along with the walnuts and processed until still crumbly.
  2. Cook lentil walnut meat mixture with onion, garlic, and seasonings.
  3. Make a pumpkin “cheese” sauce using a high-speed blender.
  4. Make the fries from scratch or use store bought if you want to save some time. You can leave the skin on the potato for added nutritional value.

Benefits Of Pumpkin Seeds 

I chose to make a pumpkin seed cheese sauce this time. Pumpkin seeds have so many nutritional benefits that I wanted to take advantage of them. If you don’t have a high-speed blender, I recommend that you substitute soaked cashews instead. Some of the benefits of pumpkin seeds are:

  1. Magnesium: Pumpkin seeds contain magnesium, which is great for maintaining normal blood pressure and preventing heart attacks.
  2. Zinc: Pumpkin seeds contain a rich source of zinc, which is great for building a strong immune system, preventing colds, flu, and depression.
  3. Omega-3 Fatty Acids: Pumpkin seeds contain an excellent amount of omega-3 fatty acids, which are great for reducing inflammation in the body. Protect against Alzheimer’s disease, rheumatoid arthritis, asthma, and depression.
  4. Prostate Health: Pumpkin seeds are excellent in preventing and treating prostate cancer in men.
  5. Tryptophan: Pumpkin seeds are a great source of tryptophan, an amino acid that converts into serotonin, then melatonin, a hormone that is beneficial for a restful sleep.

Lentil Taco Fries

If you enjoyed this post about Vegan Gluten-Free Cranberry Oatmeal Sandwich Cookies and would love to see more, join me on YoutubeInstagramFacebook & Twitter!

Get discounted copies of my cookbook here.

Fortunately, because of the ads on our website, readers and subscribers of Healthier Steps are sponsoring many underprivileged families.

Want to Save This Recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

Save Recipe

By submitting this form, you consent to receive emails from Healthier Steps.

Loaded Taco Fries on parchment paper garnished with lime and diced bell peppers

Loaded Taco Fries

These delicious Loaded Taco fries are so satisfying! They are much healthier than the traditional version. The homemade fries are baked to perfection; then they are topped with lentil walnut "meat," chopped bell peppers, cilantro, and pumpkin seed “cheese sauce”!
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Keyword: loaded taco fries
Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Servings: 8 People
Calories: 357kcal




  • 4-5 medium potatoes washed and peeled
  • 1-2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon salt or to taste

Lentil Taco

  • 1 cup brown lentils
  • 2- 2 1/2 cups water
  • 1 cup walnuts
  • 1 tablespoon olive oil coconut oil
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1 teaspoon cumin
  • 1 teaspoon paprike
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon Cayenne pepper optional
  • 1-2 tablespoons Bragg’s liquid aminos
  • 1 tablespoon tomato paste
  • 1/2 teaspoon salt

Vegan Cheese Sauce

  • 1 cup pumpkin seeds
  • 1 cup water
  • 1/4 cup red bell pepper chopped
  • 1/4 cup nutritional yeast flakes
  • 2 tablespoons lemon juice
  • 2 garlic cloves
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt


  • red bell peppers chopped
  • avocado chopped
  • cilantro leaves chopped
  • green onions chopped
  • cherry tomatoes halved
  • lettuce chopped
  • pitted black olives
  • Vegan sour cream


To Make The Fries

  • Preheat oven 425 degrees F. Line baking sheet with lightly greased parchment paper. Cut potatoes into strips and blot with paper towel. Transfer the fries to a bowl and add olive oil, salt, and garlic powder, toss to coat.
  • Arrange fries in a single layer on baking sheet, Bake for 30-40 minutes or until fries are crisp and tender, turning halfway.

To Make The Lentil Tacos

  • Rinse lentils using a fine mesh strainer. Bring lentil to boil with cold water in a medium size pot on medium-high heat. Cover pot and reduce to simmer for 30 minutes or until tender. If there is liquid remaining then leave the pot uncovered and cook until evaporated.
  • Allow lentils to cool slightly, transfer to a food processor and add walnuts. Process until crumbly texture.
  • Heat skillet with olive oil on medium-high. Add onions and cook stirring until tender about 3 minutes. Add garlic and cook for 30 seconds. Stir in lentil walnut mixture, cumin, paprika, oregano, cayenne pepper, Bragg’s liquid aminos, tomato paste and salt. Cook stirring mixture for 1 minute to fully incorporate seasonings.

To Make The Pumpkin Seed Sauce

  • Place pumpkin seeds, water, red bell pepper, yeast flakes, lemon juice, garlic, onion powder, paprika and salt in a high-speed blender and process until smooth.

Assemble Loaded Taco Fries

  • After fries are baked, place on serving platter. Spread Lentil Walnut Taco meat over fries, drizzle cheese sauce over Lentil Walnut Taco then top with your favorite toppings and serve immediately.


Calories: 357kcal | Carbohydrates: 40g | Protein: 14g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Sodium: 616mg | Potassium: 906mg | Fiber: 12g | Sugar: 3g | Vitamin A: 283IU | Vitamin C: 32mg | Calcium: 61mg | Iron: 4mg