Lentil Tacos

I love tacos. Sometimes I think I could eat them every day. I figured out something very exciting though. Two Taco Hacks. Changes the dynamic, especially if you have kids. I promise.

Hack Number One

Always used refried beans. At least a little bit. I do this with my kids, even if we are having black bean tacos or lentil tacos, etc. because I can make everything inside the taco stick to the refried beans. Then, they don't get all messy and frustrated when everything falls out of their taco. It makes it easier for them to hold. Also, a touch bit extra protein and flavor. Everybody wins.

Hack Number 2

When making lentil tacos. Cook your lentils in a little vegetable broth and taco seasoning. Then when they are done, but still firm, (do not over cook and let them get soggy) put them in a bowl and mash them with a potato masher. This gives them more texture, kind of like taco "meat". So they taste better, chew better, and stay in the taco better.

My dad who is almost as far from plant-based as one can be, really liked having tacos like this. My children loved it. My husband loved it. I loved it. So I consider it a major win and will be repeating this because lentils are so good for you. Packed with protein and other nutrients your body needs, not to mention lots of fiber...

So let's get to the recipe.

Ingredients

1 can refried beans or homemade

1 c lentils

1 c water

1 c vegetable broth

2 tsp taco seasoning

corn tortillas

lettuce

tomatoes, diced

avocado, diced

lime, optional

cilantro, optional

salsa, optional

Directions

1. Combine lentils, water, and vegetable broth in a saucepan and bring to a boil. 2. Reduce heat and simmer, covered, until soft.

3. Meanwhile, prepare beans, lettuce, tomato, and avocados.

4. Once lentils are soft but still firm, drain and mash with a potato masher to give texture.

5. Build your tacos: layer refried beans, lentils, lettuce, tomato, and avocado.

6. Garnish with lime juice, cilantro, salsa and ENJOY