Sunday, February 9, 2014

Lentil and Potato Tacos

I've missed you, tacos! For so long I have been wanting to make my sweet potato tacos or chorizo tacos, but something kept getting in the way. I'm not sure what it was...but I was prevented from making those tacos! Maybe it was because I was supposed to make these lentil and potato tacos instead. I was going through recipes for inspiration the other day because I have kind of found myself in a cooking block and I came across some good looking recipes. I found these lentil tacos with homemade taco seasoning and wanted to give them a try. I added the potatoes for some extra filling, and because I just love potatoes in tacos. I had never had lentils in tacos before, and they worked well. They are kind of crunchy and the seasoning on them was perfect. I topped my tacos with sour cream, salsa, and avocado - but you can do your fave toppings! Leave out the sour cream to make them vegan. Enjoy!

Recipe for Lentil and Potato Tacos

1 Tbsp. of extra virgin olive oil
1 1/2 pounds of red potatoes, cut in 1/4 - 1/2 inch cubes
1/2 cup of finely diced red onion
2 cloves of garlic, pressed
Salt and pepper
1 1/4 cup of dried lentils
2 cups water (for cooking the lentils)
1 Tbsp. of chili powder
1 1/2 tsp. of ground cumin
1/2 tsp. of paprika
1/2 tsp. of kosher salt
1/2 tsp of black pepper
1/4 tsp. of garlic powder
1/4 tsp. of dried onion flakes
1/4 tsp. of dried oregano
1/8 tsp. of crushed red pepper flakes
2 1/2 Tbsp. of ketchup (I used a black pepper ketchup - if you can find this, it has a great flavor)
10 six-inch soft flour tortillas
Sour cream (leave out to make this meal vegan)
Your favorite salsa (I used Costco's Kirkland organic medium salsa)
Chopped avocados

Preheat the oven to 375 degrees. Place the cubed potatoes, red onion, and garlic into a bowl and toss to coat well with the olive oil, salt, and pepper. Spread the mixture in a single layer onto a baking pan and place in the oven. Cook for 30 - 35 minutes or until potatoes are crisped but not burnt, tossing every 5 minutes or so with a spatula so the mixture doesn't stick to the pan and cooks evenly.

While the potatoes are cooking, place the water into a pot and add in some salt. Bring to a boil. Add in the lentils, stir, and then lower the heat to medium low. Cover the pot and cook for about 25 minutes or until all the water has been absorbed. Then take lentils off heat and stir in the chili powder, cumin, paprika, kosher salt, black pepper, garlic powder, dried onion flakes, dried oregano, crushed red pepper flakes, and ketchup. Mix well.

Zap the tortillas in the microwave for about 30 seconds so they are warmed and easy to fold. Assemble the tacos. Scoop the potato mixture down the middle, top with the lentils, and then add on the sour cream, salsa, and avocado. Serve with your favorite tortilla chips.

*Recipe makes about 10 tacos. 

Recipe adapted from: A Couple Cooks