Meatless Monday! Tacos

Who doesn't love tacos?  A dish that comes in a variety of ways - beef, veggie, chicken, bean, pork, and fish.  A food that you can eat with your hands and can be tailored to your personal preference - hard shells, soft shells, with or without salsa, cheese, avocados, guacamole, onions and peppers.  I recently made a batch of meatless tacos for a weeknight meal and it was a welcome change to our normal routine.  I made it in the morning and transferred it to a oven-safe dish so that I could reheat it at supper time.  My meat-eating husband enjoyed this dish and commented that it was quite satisfying.  So in honor of Meatless Monday, here's my adaptation of Black Bean Lentil Tacos from the blog The Garden Grazer.

Bean Tacos

1 cup dry lentils
1 15 oz can black beans
1 small onion, diced
2 cloves garlic, minced
3/4 - 1 tsp cumin
1/2 tsp - 2 tsp chili powder
1/3 cup salsa
2/3 cup vegetable broth
Salt to taste

Tortillas, shells
Toppings of choice: lettuce, tomato, onion, salsa, cheese, avocado, beans, guacamole

Cook lentils according to package.
Drain and rinse black beans.
Add onion to large skillet and saute' at medium heat until softened.
Add garlic, cumin, chili powder, and salt and stir for 2 minutes until incorporated.
Reduce heat and add lentils and black beans.  
Mash mixture using back of spoon or potato masher.  Stir to combine.
Add salsa and vegetable broth.  Stir and heat through for 5 minutes.
Adjust texture and taste at this point.  Add additional broth for creaminess; tweek seasonings to your liking (I added more chili powder for kick).

Serves 6 extra large or 10-12 small tacos

Cooked lentils, black beans, and saute'd onions

Mixture complete

Tortilla with avocado, bean mixture, and tomatoes

Transfer to an oven-safe dish for warming later