LENTIL TACOS
Yield: 8 tacos
1-2 tablespoons olive oil 1 cup finely chopped onion 2 cloves garlic, chopped 1/2 teaspoon salt 1 cup dried brown lentils, rinsed taco spices*: 1 tablespoon chili powder 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon crushed red pepper flakes 1/4 teaspoon dried oregano 1/2 teaspoon paprika 1 1/2 teaspoons ground cumin 1 teaspoon sea salt 1/2 teaspoon black pepper 3 cups vegetable broth 8 taco shells | toppings: 6 oz. sour cream or plain Greek yogurt 1 1/4 cups shredded lettuce 1 cup chopped tomatoes 3/4 cup shredded cheddar or monterey jack optional “loco” style: 10 small flour tortillas 1 ½ cups refried beans, warmed *this is fairly mild, if you want it spicier, increase the taco spices or add some finely chopped jalapeno when cooking the onions and garlic. |
1. Heat oil in large skillet over medium-high heat. Cook onions, garlic and salt until onions begin to soften, about 4-5 minutes.
2. Add lentils and taco spices. Cook for 1-2 minutes, or until lentils are dry.
3. Add broth; bring to a boil. Reduce heat, cover and simmer until lentils are tender, about 35 minutes.
4. Uncover lentils and cook until mixture thickens, about 10 minutes. Mash with a rubber spatula. Add salt and pepper to taste.
5. Spoon 1/4 cup lentils into each taco shell. Top with a dollop of sour cream, lettuce, tomato and cheese.
6. To make “loco” style: Spread 2-3 tablespoons refried beans on a tortilla. Place a lentil taco in the center and bring the sides up around the taco.
adapted from Jennifer Iserloh
This recipe can be made three ways:
loco'd (the beauty of a "taco loco" is that the shell won't fall apart all over you when you eat it)! |
3) as a burrito with just a tortilla and no taco shell
(use your imagination, I didn't make one of those tonight)
(use your imagination, I didn't make one of those tonight)
Disclaimer: This particular taco recipe has no affiliation with any Taco Loco restaurant (I googled, it turns out there are quit a few of them). I call wrapping a taco with a burrito "loco" style because the first time I ever had one that way was when my friends and I (probably around 4am), stumbled into a small Mexican take out spot in the East Village called San Loco. I don't know if they came up with the idea, I just know I had it there first, probably 20 years ago. So I guess you can call this an homage.
1 comment:
Light but satisfying. Tasty and great texture.
Post a Comment