Ingredients

The following ingredients have 4 Servings
  • 1 cup dried lentils
  • 16 oz refried beans
  • a splash of healthy oil ((olive, avocado, coconut))
  • 1 cup diced onion
  • 4 oz mushrooms, minced
  • 1-2 cloves garlic, minced
  • 1/2 cup enchilada sauce
  • 4-6 crunchy baked taco shells
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/4-1/2 tsp dried cilantro
  • 1/4 tsp salt
  • shredded romaine or spring mix lettuce
  • grated cheese + greek yogurt or sour cream ((skip for vegan))
  • salsa
  • fresh ripe tomatoes
  • fresh or pickled peppers
  • fresh cilantro
  • pico de gallo
  • guacamole

Instruction

  • 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.
  • While the lentils are simmering, you'll have enough time to make the entire meal.
  • Saute onions, mushrooms, and garlic with a splash of oil until tender.
  • Add seasoning blend and enchilada sauce at the end and stir.
  • By now the lentils should be done! Drain and return to pot.
  • Combine your seasoned vegetables with the lentils, along with the refried beans and heat on low, stirring gently to incorporate.
  • Taste and adjust seasonings as desired. I decided to add an extra sprinkle of each spice -- feel free to follow suit! Bake your tortilla shells, prep your toppings, and assemble.