Black Bean Lentil Tacos
Tacos are delish all year long. This recipe gives tacos a little kick and will leave you feeling satisfied. Special thanks to The Garden Grazer for the recipe!
1 cup dry brown lentils (about 3 cups cooked)
15 oz. can black beans, rinsed and drained
1 small onion, diced
2 cloves garlic, minced
3/4 tsp. cumin
1/2 tsp. chili powder
1/3 cup salsa
2/3 cup vegetable broth, more if needed
Tortillas (I used corn)
Salt to taste
Toppings of choice: tomato, lettuce, corn, cheese, salsa, guacamole, cilantro, etc.
Cook lentils according to package directions and drain.
In a large skillet over med-high heat, sauté onion for about 7 minutes. Add garlic, cumin, chili powder, salt. Heat for 2 minutes.
Reduce heat. Add lentils and black beans. Mash mixture and stir to combine.
Add salsa and vegetable broth. Stir, then heat for about 5 minutes. Add more vegetable broth as necessary to keep it a creamy, moist consistency. Tweak seasonings if needed.
Spoon into a tortilla with toppings of your choice.