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Wednesday, June 27, 2012

Chew on This | Lentil and Bean Tacos

Without really being deliberate about it, I have shifted several of our weekly dinners to the vegetarian persuasion. No one has missed the meat, especially The Husband. And who would miss it when the veg offering is so delicious.

These tacos are chock full of protein and fiber by way of organic refried beans and lentils. So they're filling and fulfilling, but not in a heavy, weigh-me-down kind of way. People (kids, husbands) leave the table feeling satisfied. And they'll be asking for these tacos again and again.

A bit of sour cream and chopped avocado add smooth, cooling goodness. Sharp shredded cheddar, cilantro and squeeze of lime make things zippy and tangy. What could be better?

Vegetarian or not, these tacos are a staple you'll want in your dinner menu rotation. Eat up!


Here's our recipe:

Lentil and Bean Tacos
(serves 4-8)
2 T olive oil
1/4 C onion, finely diced
1/2 t salt
1/4 t pepper
2-3 T taco seasoning (I used Penzeys - you could use 1 packet of your favorite brand)  
1 C lentils (I used brown lentils)
2 1/2 C vegetable broth
1 can (15 ounces) organic refried beans, warmed
8 soft, whole grain tortillas
2 avocados, peeled, seeded and cubed
sour cream
shredded cheddar

First, prepare your lentils by coating a sauté pan with 2 T olive oil. Warm pan over medium heat. Add your diced onions, salt and pepper and allow to cook for 2-3  minutes. Sprinkle in your taco seasoning and stir to incorporate. Add your lentils and stir all ingredients together to coat in the remaining oil (add a touch more oil if the pan is too dry). Allow lentils to absorb the flavors in the pan for about 2-3 minutes. Now add your vegetable broth and bring to a boil. Reduce heat to simmer, cover pan with a lid and allow the lentils to cook until tender, approximately 45 minutes. Be sure to check your liquid during the cooking process, you may need to add more.

When your lentils are ready you can build your tacos. Lay your tortilla flat, spoon and  smooth some refried beans down the middle of the tortilla. Ladle on a nice helping of your lentils over the top of your refried beans and then decorate with toppings. Add some sour cream, avocado, cheese and cilantro and a squeeze of lime. Enjoy!

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