Lentil Tacos

tonight for dinner, i was craving tacos. like taco bell, yellow cheese, shredded iceberg lettuce old school tacos. since i don't eat red meat, i was super excited to find this recipe for spiced lentil tacos.

amazing! delicious! and lentils are so good for you!

satisfied the craving and even my meat eating husband had great things to say about the dinner.

Preparing the lentils:

1 tablespoon olive oil

1 cup finely chopped onion

1 clove garlic, chopped

1/2 teaspoon salt

1 cup dried brown lentils, rinsed

1 package (2.25 ounce) taco seasoning (or if you prefer less sodium, 2 TB chili powder, 2 Tsp cumin, 1 Tsp coriander, dash of oregano

3 cups vegetable broth

Toppings:

sour cream

8 taco shells

shredded lettuce

chopped tomato

shredded cheddar cheese

Heat oil in large skillet over medium-high heat. Cook onion, garlic and salt until onion begins to soften, 3 to 4 minutes. Add lentils and seasonings. Cook until spices are fragrant and lentils are dry, about 1 minute. Add broth; bring to a boil. Reduce heat, cover and simmer until lentils are tender, 40 to 45 minutes. Uncover lentils and cook until mixture thickens, 6 to 8 minutes. Mash with a rubber spatula (i didn't mash - i prefer a little texture). Spoon 1/4 cup lentil mixture into each taco shell. Top with sour cream, lettuce, tomato, cheese, and whatever else you can dream up.

monday night migas.

migas.

i've never eaten migas. but i saw a picture, and i was sold. here, look:

i mean, come on. wiping the drool off my desk...

why am i just now, today, hearing about migas? this is the kind of thing i dream about. crispy tortillas, eggs, a little spice, and top it with avocado and cilantro. i can't dream up a more perfect meal for me.

and guess what? it was pretty easy to make! this fits in well with the "brinner" theme we have going over at the taylor household. (other than tomatoes, i don't know if there is anything the husband enjoys more than brinner.)

Monday night Migas (adapted from here)

Ingredients:
5 eggs
1/4 cup of milk
1/4 cup of oil (i used vegetable)
3 corn tortillas cut into strips
1/2 an onion diced (about 1/2 a cup)
1/2 cup of shredded cheese such as Longhorn cheddar or Monterrey Jack
1 cup of salsa
1/2 cup of cilantro
Salt and pepper to taste
optional: if you like spice, add some chopped jalapenos in with the onions.

Method:
1. In a bowl, whisk eggs together with milk. Add a dash of salt and pepper.
2. In a large iron skillet, heat up oil on medium-high, and place tortilla strips into skillet, cooking for until light brown and turn once. Remove the tortilla strips to a paper-towel-lined plate. Drain the oil from the skillet leaving about 2 tablespoons in the skillet.
3. Add onions to the pan, and cook for a couple of minutes
4. Add egg mixture and tortilla strips to the skillet and let eggs sit for about one minute or until set on the bottom and then gently stir. This was the fun part. I liked to crush the crispy tortillas a little to make them more bite size.
5. Sprinkle cheese on top of eggs and continue to cook until melted.
6. Add salt and pepper to taste and top eggs with salsa and cilantro.
7. Remove from heat, plate, and garnish with avocado, sour cream, more tortilla strips - whatever you fancy.
Serves two.