BLACK BEAN LENTIL TACO SALAD

A taco salad a day keeps the blues away. It's true. Though you may not want to eat beef or even meat daily, so this recipe is a super alternative that still gives you a yummy taco salad without the meat...


Bonus: the texture of the lentils and black beans is very close to cooked ground beef. One of the ways I to like mimic the flavor of ground beef (+ fool Eric, though he's pretty smart), is to add beef broth base to the lentils.


For DF or vegan, omit the beef broth and skip the cheese or use Daiya brand.


Skip the sour cream and dressing and top with guacamole! Here's my favorite recipe.

Notes: Beef broth base is Orrington Farms.


BLACK BEAN LENTIL TACO SALAD

Ingredients: 1 tbsp. neutral oil, 1 cup pre-cooked brown lentils, 1 can black beans--rinsed and drained, 1/2 cup beer or tomato juice, 1 small diced onion, 1 tsp. beef broth base, salt and pepper to taste, 2 tsp. chili powder, 1 tsp. garlic powder, 1/2 tsp. ground cumin, 1/4 tsp. cayenne pepper, scant 1 tbsp. "slurry"--see below, chopped tomatoes, 4 cups shredded romaine, shredded cheese, salsa, sour cream and/or favorite dressing.

Serves 2-3.


1. Heat oil in a skillet pan over medium heat until glossy. Add onion and cook until browning, about 4 minutes.

2. Tip in cooked lentils and beer, stir to combine. Stir in salt, pepper, broth base, chili powder, garlic powder, cumin and cayenne pepper. Tip in beans.

3. Bring to a simmer. Add the "slurry" and cook until thickened and heated through--another couple minutes or so. 3. Build salads with romaine, lentil taco meat, tomatoes, cheese, salsa and sour cream.


Tip: To make a "slurry" whisk 1 tsp. corn starch with 4 tbsp. water until cornstarch is dissolved.


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