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Lentil and Mushroom Tacos

November 19, 2010
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I saw this recipe for Lentil Tacos quite a while ago and am only just getting around to trying it.  Vegetarian recipes are always an iffy bet around my classic meat and potatoes husband.  But a friend had tried them and swore her son and husband loved them so I thought I’d give it a try.   Of course I had to adapt the original recipe because it called for a whole cup of onions.  This Shall Not Pass in our house (more’s the pity, I bet I’d love it).  Since I removed a lot of the bulk by using some dried onion instead, I decided to add in some mushrooms, which are always great for taking on the flavor of whatever they’re cooked in. I made a few other adjustments based on what I had in the house (seriously, WHY aren’t chipotle peppers in adobo sold in resealable JARS?  I never use more than 1 or 2 at a time).  And as it turned out these did NOT fly with Mr. Meat and Potatoes.  I liked them though.  I conclude that there is no good way to take picture of stuff in tortillas.

 

Ingredients:

  • 1 cup brown lentils, rinsed
  • 2 1/2 cups chicken stock
  • 1 packet taco seasoning
  • 1 packet Sazon
  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • 1 tbsp dried minced onion
  • 4 oz. mushrooms, chopped
  • soft tortillas, your choice corn or flour
  • 2 % cheddar cheese
  • 1/2 cup sour cream
  • 1/2 tsp chipotle chili powder (half for less heat)

Directions:

  1. Warm the oil over medium low heat in a skillet.
  2. Add the garlic and onion and saute for a minute.
  3. Add the lentils, mushrooms, taco seasoning and Sazon and mix well, cooking until lentils are dry (about a minute).
  4. Add the chicken stock and bring to a boil.
  5. Reduce heat and simmer for 25-30 minutes until lentils soften.
  6. Uncover mixture and cook another 6-8 minutes until mixture thickens.
  7. Mash with a rubber spatula.
  8. Meanwhile, mix the sour cream and chipotle chili powder.
  9. When ready, spoon a quarter cup of the lentil mixture into a tortilla, add your cheese and sour cream (and lettuce  and tomato if you’re into that).
  10. Fold and enjoy!

Printable version.

3 Comments leave one →
  1. November 19, 2010 9:48 am

    This sounds yummy. I cook for my vegetarian other half so I’ll try it. As for the picture, maybe if you rolled the tortilla then cut it in half, you’ll get a nice view of the fillings.

    • Kait Nolan permalink
      November 19, 2010 10:06 am

      There is that, but then it doesn’t hold together to eat!😀

  2. Dawn permalink
    January 27, 2011 9:20 pm

    I’m sorry he didn’t like them. They are still a favorite here.

    Tip: Freeze the remaining chipotle peppers in an ice tray. Once they are frozen, pop them out and put in a freezer bag and put back into the freezer. I also do this with leftover tomato paste too.

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