A flavorful and hearty vegetarian taco filling, you won’t miss the meat in this one- promise!
3 cups cooked lentils (I used canned, Westbrae)
2 cups diced bell pepper
1.5 cups finely chopped white onion
4 cups chopped button or cremini mushrooms
3-4 teaspoons taco seasoning
A dash or two of garlic
1-2 teaspoons olive oil
Cook the lentils according to package directions, or if using canned precooked, rinse well and put aside. Coat a large pan with the olive oil. Put on medium heat and add the bell pepper and onion to brown for about 5-7 minutes, stirring frequently. Throw in the sliced mushrooms, cover and cook for another few minutes, stirring occasionally. Toss in the lentils, taco seasoning and garlic and stir well. Heat uncovered for a 3-5 minutes until warmed through.
Enjoy this filling in corn tortillas or lettuce wraps or even over salad. Top with avocado, cheese, salsa and or Greek yogurt.
Makes 6 cups, 6 servings
Serving size: 1 cup Calories 150 Protein 10 g Carb 25 g Fiber 11 g Sugars 6 g Fat 2 g Saturated fat 0 g Sodium 230 mg