Lentil Tacos

My friend Nathaly posted this recipe on her blog and I absolutely loved it. It's the perfect vegan meal or if you are in the mood for something different. Growing up in Colombia, lentils are one of our staple foods and this is a perfect way to incorporate them in a American meal. The last time that I made this, I substituted the lentils for garbanzo beans (chickpeas) and it turned out great.

1 cup finely chopped onion
1 garlic clove, minced
1 teaspoon canola oil
1 cup dried lentils, rinsed
1 Tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
2-1/2 cups chicken or vegetable broth
1 cup salsa
Flour tortillas or taco shells
Toppings (see below)

In a large skillet saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender.

Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly. Stir in salsa.

Spoon mixture into shells and top with whatever toppings you like. We did lettuce, tomato, cheese, sour cream, lime, and cilantro.

Chicken Burritos

4 chicken breasts
1 pkg taco seasoning
1 can chicken broth
1 can black beans, drained
1 can corn, drained
1 cup salsa
1/2 cup sour cream
1-2 cup cheese

Place chicken breasts (can be frozen), taco season, chicken broth, beans, corn and salsa in crock pot. Cook on low for about 6-8 hours. Shred chicken and add cheese and sour cream in last 30 minutes of cooking. Serve on tortillas.

Chicken Burritos Grenada Style

2-4 chicken breasts cooked and shredded (I use one 8 oz. and it is plenty)
1 pkg. taco seasoning
1 can corn, drained
1 can black beans, drained
1/2 cup rice, cooked
tortillas, cheese and other garnishings

Place the shredded chicken into a sauce pan with taco seasoning and 3/4 cup water. Bring to a boil and then turn heat to low. Add beans and corn. Simmer on low for 10-15 minutes. Mix in rice. Serve on tortillas with cheese and other garnishings.

Fried Bread/Navajo Tacos

2 c flour
1 Tbs baking powder
1 tsp salt
1 c milk

Stir together flour, baking powder, and salt. Stir in milk and mix until dough comes together. Knead until smooth, at least 5 minutes. Let rest 5 minutes. Fry in oil until lightly golden.

Top with chili, olives, lettuce, cheese, tomatoes, sour cream.

Taco Soup

I think this might be Sara J's recipe, but I love it.

1 lb. ground beef
1 6 oz can tomato paste
1/2 c chopped onions
1 8 oz can tomato soup
3 c water
1 env taco season
2 cans stewed tomato
2 cans kidney beans
sour cream
chips
shredded cheese

Brown hamburger and onion. Drain. Add remaining ingredients and simmer for 20-30 minutes. Top with sour cream, cheese, and chips.