Carrot & lentil tacos.
I know we’ve said it before, but we really do love Mexican food. However, we were getting bored making the same veggie fajitas over and over again, so Elizabeth concocted this tasty new recipe to spice up our repertoire of Mexican dishes. It’s just as easy to make, but it packs in a little extra protein and a lot more flavor than our usual dish.
We started by mincing a few whole garlic cloves and letting them saute in the wok with finely chopped onion and carrots that had also been chopped into small pieces. We sprinkled these with some cumin and a splash of oil to let cook. After a few minutes when those were close to being finished, we added in a can of cooked lentils and pre-cooked tofu. Sprinkle on a little more cumin and any other spice you want (salt and pepper to taste or tabasco sauce if you want it a little spicy) and let cook for a couple minutes until warm all the way through while letting the flavors mix.
Then, spoon out onto a warm flour tortilla. We also put vegetarian refried black beans and our favorite salsa into our tortilla and served it with our Asian citrus cole slaw for a festive and flavorful meal. And don’t forget the chips! 🙂