It’s no secret I love Mexican food. Maybe it’s living in a country where it’s not readily available–it’s a weekly staple in our house. (After living away from it for so long, I’m pretty sure our first house in America will be next to Chipotle. Seriously).
We hosted a Cinco de Mayo party and I used my stash of black beans, so when we were craving black beans, we had to come up with an alternative.
Lentils it was.
These were super tasty. I made homemade tortillas at the same time, which made the meal a bit of work, but the lentil part was a breeze!
1 cup of lentils
2 cups of water
1 red onion
1 clove of garlic
Taco seasoning (to taste)
2 tbsp olive oil
Saute the onion and garlic in olive oil until soft. Add the the lentils and taco seasoning and cook for 1 minute, stirring constantly.
Add water and bring to a boil. Cover and simmer for 20-25 minutes. Uncover and cook for 6-8 minutes more.
Serve with tortillas, fresh veggies, sour cream and guac for fabulous vegetarian tacos! Yum!