Saturday, May 19, 2012

Lentil & Veggie Tacos

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I've been having a lot of fun roaming the net in search of yummy, high protein, meatless main dishes.  When you have a husband who refuses to eat soy, you really have to broaden your search.  
I was really happy to find this recipe (from Peas and Crayons blog).  The whole family enjoys tacos...and well, living here, they can be a real "treat."  For one, there aren't any real Mexican restaurants here in Yanbu (and Taco Hut at the mall...though good, just doesn't cut it).  Two, you can't always buy taco shells at the grocery store (isn't that awful??)  So, when we can make a taco...we do.
Very simple recipe with lots of room for adding your fave toppings.  Loved the idea of making my own seasoning so my family didn't end up devouring a bunch of MSG.  I can tell you honestly, we didn't miss the meat...not one bit.  (and there wasn't a single taco shell left)

The filling also would be great wrapped up in a corn or flour tortilla.  You could sub out the refried beans for black beans (I know some stores sell refried black beans)

1 cup of dried 
16oz no fat refried beans
1 cup diced onion
4oz mushrooms, minced
1-2 cloves of garlic, minced
1/2 cup of your favorite enchilada sauce (store bought or make your own) 
taco shells (or tortillas)
a splash of oil

For the seasoning:
1/2 tsp garlic powder
1/2 tsp cumin
1/2 tsp chili powder
1/4-1/2 tsp dried cilantro [I highly suggest trying this stuff on everything!]
1/4 tsp salt

Topping Ideas:
shredded lettuce or cabbage
diced avocado
feta, cheddar, pepper jack (pick a cheese!)  
diced tomatoes
greek yogurt

Rinse and sort 1 cup of lentils.  
Heat 3 cups of water in a pot until it's just about to boil, add lentils, and reduce to simmer for 15-25 minutes or until tender (when done, drain and return back to the pot)  For whatever reason, mine took forever to cook...and still had a bit of a bite to them in the end (because I couldn't wait any longer...four hungry people to feed!!)  
While the lentils are simmering, get going on the rest of the meal.
Saute onions, mushrooms, and garlic with a bit of oil until tender.  
Next, add seasoning blend (the one you made) and enchilada sauce at the end and stir.  
Then, combine them with the lentils, along with the refried beans and heat on low, stirring gently to incorporate.  
Taste and adjust seasonings as desired.  Stuff into shells, pile on the toppings and enjoy a fabulously healthy NO MEAT dinner.  :)

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