Name: Lentil Tacos
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 10 servings
Ingredients: 1 cup dried lentils; 16 oz refried beans; null splash olive oil; 1 cup diced onion; 4 oz minced mushrooms; 1.5 cloves minced garlic; 0.5 cup enchilada sauce; 0.5 tsp garlic powder; 0.5 tsp cumin; 0.5 tsp chili powder; 0.33 tsp dried cilantro; 0.25 tsp salt; 5 null crunchy baked taco shells; null null shredded romaine lettuce; null null vegan cheddar shreds; null null vegan sour cream; null null salsa; null null fresh tomatoes; null null fresh or pickled peppers; null null fresh cilantro; null null pico de gallo; null null guacamole

Instructions

Show units in method

1

Rinse and sort dried lentils (1 cup).
2

Heat water (3 cups) in a pot until almost boiling, add [dried lentils], and simmer for [15-25 minutes] until tender. (Average minutes (20))
3

While lentils cook, sauté diced onion (1 cup), minced mushrooms (4 oz), and minced garlic (1.5 cloves) with a [splash olive oil] until tender.
4

Stir in the seasoning blend: garlic powder (0.5 tsp), cumin (0.5 tsp), chili powder (0.5 tsp), dried cilantro (0.33 tsp), and salt (0.25 tsp). Add enchilada sauce (0.5 cup) and stir.
5

Drain cooked lentils and return to the pot. Combine with seasoned vegetables and refried beans (16 oz), heating gently and stirring to incorporate. Taste and adjust seasonings as desired.
6

Bake baked taco shells (5 crunchy) according to package directions, prep your desired toppings like [shredded romaine lettuce], [vegan cheddar shreds], [vegan sour cream], [salsa], [fresh tomatoes], [fresh or pickled peppers], [fresh cilantro], [pico de gallo], and [guacamole]. Assemble and serve immediately.