Tacos are my go-to birthday meal. Every year as a child (and still today) my mom makes me tacos for my birthday. Thanks Mum!
Even though I still love tacos, I've developed a weird complex about eating ground beef. I am not a vegetarian, but I feel so much better eating these veggie tacos over their traditional beef filled partner.
Plus the days of not having to think about what I am eating are well behind me. Especially after child #2. Now those greesy beef tacos just stick around my midsection a little too long.
Not these babies though. You get the spice minus the guilt.
So go ahead, eat your veggie tacos! The cows and your midsection will thank you.
1 cup lentils
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon crushed red pepper flake
1/4 teaspoon dried oregano
1 1/2 teaspoons ground cumin
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
Rinse and drain lentils. Bring two cups of water to a boil. Once water is boiling add lentils and cover. Lower heat and simmer until lentils are soft and all the water is absorbed (about 20 minutes). Mix together all the seasonings and set aside. Once lentils are cooked remove from heat and fluff with a fork. Add in seasonings and stir. If they seem a little dry you can add a little dash of water or oil.
Assemble tacos. Serve.
You can also use this recipe as a taco salad by adding lentils to a bowl of lettuce, tomatoes, fat-free Greek yogurt, salsa, and broken pieces of taco shell.