Black Bean Lentil Tacos

Makes about 6 good-sized tacos


1 cup dry brown lentils (about 3 cups cooked)

15 oz. can black beans, rinsed and drained

1 small onion, diced

2 cloves garlic, minced

3/4 tsp. cumin

1/2 tsp. chili powder

1/3 cup salsa

2/3 cup vegetable broth, more if needed

Tortillas (I used corn)

Salt to taste

Toppings of choice: tomato, lettuce, corn, cheese, salsa, guacamole, cilantro, etc.


Cook lentils according to package directions and drain.

In a large skillet over med-high heat, sauté onion for about 7 minutes. Add garlic, cumin, chili powder, salt. Heat for 2 minutes.

Reduce heat. Add lentils and black beans. Mash mixture and stir to combine.

Add salsa and vegetable broth. Stir, then heat for about 5 minutes. Add more vegetable broth as necessary to keep it a creamy, moist consistency. Tweak seasonings if needed.

Spoon into a tortilla with toppings of your choice. (OR try it as a taco bowl!)