BlACK BEAN & LENTIL TACOS

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INGREDIENTS

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• 1 cup dry brown lentils (about 3 cups cooked)

• 15 oz. can black beans

• 1 large yellow onion

• 2 cloves garlic

• 1 1/2 tsp. cumin

• 1 tsp paprkia

• 1/2 tsp. chili powder

• 1/3 cup organic salsa

• 2/3 cup vegetable broth (more if needed)

• organic corn or gluten-free tortillas (or just romaine lettuce leaves used as a "boat" if you're calorie-conscious) 

• Salt to taste

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• TOPPINGS OF CHOICE

• Tomato, lettuce, organic sweet corn, sliced green onions, dairy-free cheese, salsa, guacamole, cilantro, etc.

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INSTRUCTIONS​

1. Cook lentils according to package directions and drain.

2. Meanwhile, dice onion and mince garlic.

3. In a large skillet over med-high heat, sauté onion for about 7-8 minutes.

4. Once onion is translucent, add garlic, cumin, chili powder, and salt. Stir and saute for 2 minutes.

5. Reduce heat. Add cooked lentils (drained) and black beans (rinsed and drained). Mash mixture and stir to combine.

6. Add salsa and vegetable broth. Stir and heat for about 5 minutes. Add more vegetable broth as necessary to keep it a creamy, moist consistency. Taste and add more salt or seasoning if desired.

7. Spoon mixture into a tortilla with toppings of choice.

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Recipe adapted from Thegardengrazer.com