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Lentil Tacos Remix

To be completely honest, I probably shouldn’t even be posting this. I mean, it’s hardly a recipe, and it doesn’t even look pretty. But the truth is, this pile of mush is the most delicious dinner I’ve had in awhile. And I’m the type of person who, once I’ve discovered a new combination, has a strong urge to share it with the world as if I’m the only person in the history of the earth who has ever thought to mix these things together. So let’s just pretend I am for a minute, okay?

Lentil Taco Remix

It started out just like any other night. I had a strong craving for lentil tacos, so I took out a pot to boil some water. But somewhere along the way, I got distracted by the sweet potatoes in the cupboard, and I suddenly needed to have one immediately. And that, my friends, is where creative genius was born.

Since I employed my favorite cooking method (the dump and pour), there really isn’t a great recipe to share. But I assure you, this is one of the easiest things you could ever make. The toughest part is waiting for everything to cook! Not only that, but the ingredients are inexpensive, and it’s a nutritional powerhouse! Packed with protein, fiber, and vitamins…and extremely low in fat. What more could a person ask for?

Lentil Taco Remix

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What You’ll Need

  • 1/2 cup cooked lentils
  • 12 oz can of black beans
  • 1 sweet potato
  • Spices
    • Salt
    • Paprika
    • Chili powder
    • Cumin
    • Dash of crushed red pepper

Directions

1.) Preheat oven to 425 degrees. Wash sweet potato and poke with a fork several times. Wrap tightly in aluminum foil and place directly on oven rack. Bake until soft, or about 1 hour. You’ll know it’s done when you see little bubbles of liquid coming out of the holes (that’s the sugar!).

2.) Meanwhile, bring a large pot of water to boil to cook the lentils. For a tip, see my no fail lentil prep – it works great every time! But the secret is to use a lot of water. Cook the lentils like pasta — don’t worry about having extra water at the end. It’s also helpful to cook extra lentils all at once, to have them on hand for the rest of the week.

3.) When the lentils are close to being done, place about 3/4 of the can of beans into a small pot. Cook over medium heat, stirring frequently, for about 5 minutes, until heated through.

4.) Remove sweet potato from the oven, take off the skin, and mash.

5.) Once lentils are soft (after about 30 – 45 minutes), drain excess water. Place about a 1/2 cup in a bowl with sweet potato and black beans.

6.) Now it’s time to season! I honestly just wing it, but the trick is to use a lot of paprika and cumin, slightly less chili powder, and just a dash of crushed red pepper — unless you like things extra spicy. It’s really up to you. Everyone has a different “spice tolerance” so feel free to taste-test as you go. I’m told all the best chefs do it. ;)

**Hint: if the sweet potato is taking too long to cook for your liking, you can always put it in the microwave. Microwaving a sweet potato is so easy! Just poke holes as you would if you were going to bake it. Place on a paper towel and microwave on high for 5 minutes. Flip over and repeat. You’ll know it’s done when it’s soft and bubbly.**

Enjoy! Depending on how you serve it, this can definitely make enough to serve two. Use as filling in a burrito, combine with other taco fillings, eat plain as a side dish (or meal), or enjoy as a salad!

Lentil Sweet Potato SaladMassaged kale (drizzle of olive oil + salt), tomato, lentil taco remix, and cheddar cheese

It’s delicious no matter how you eat it. Just get creative…that way maybe you can convince people that your meal took forever to make and should probably be considered a culinary masterpiece for all the work you put in.

This might become a new obsession. I’ve already decided how I’m going to use it next.

Lentil taco saladd

By the way, if you’re actually looking for something substantial to read, I suggest you read my very strong opinion about convenience store drive-thrus and weigh in here! There are definitely some great thoughts in the comments.

11 Responses to Lentil Tacos Remix

  1. Yum, that actually sounds really yummy! I love all the ingredients seperately. And it looks so easy that even I can handle it ;) You’re so creative!
    Jen´s last post ..Unhealthy little secrets

  2. Ooh I have all these ingredients on hand! Looks delicious!!

  3. I have a years supply at lentils waiting to be put to work! These look great!

  4. That actually does look pretty (and delicious). I love this recipe because it is simple and covers all your nutritional bases.
    Liz´s last post ..Almost a Snow Day

  5. Haha! Mexican food often doesn’t look all that tasty. I feel badly for posting pictures of it sometimes too. But we all know how good it really is! :)
    Rach´s last post ..Dialect Vlog

  6. Thank you for sharing this! I absolutely love simple recipes with minimal ingredients. The combination sounds awesome and, as you said, so versatile! I didn’t know about the extra water trick when cooking lentils…I thought it was like rice, where they should absorb all the water you use. Good to know!!
    I am still thinking about your last post – I’m noticing more and more things that remind me of the crazy conveniences we have that make us so darn lazy. I want to go read the rest of the comments!

  7. I love all beans, except lentils. They’re a bean, right? Anyways, this looks good but I’d sub black beans :)
    Runeatrepeat´s last post ..Confession Thursday– Taco Stuffers

    • haha — I think so! And I didn’t like lentils either up until about a year ago. I don’t know what happened, but suddenly I found them delicious. So there still might be hope for you… ;)

  8. You are my kind of cook! I love these quick easy meals especially after a long day at work. Thanks for sharing.

  9. I am a huge fan of the “dump & pour” method. I am also a huge fan of every ingredient in this mix. Did I mention that I’m a huge fan of people making me dinner? When’s taco night? These look great!
    Becky´s last post ..Think Warm Thoughts

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