BBQ Lentil Open Face Taco

BBQ Lentil Open Face Taco

Cooking is so much fun but some days, you just don’t feel like doing it. That’s why we created “Lazy Lunch.” This is Plant Candy’s answer to a need for quick mid-day meals that will remind you why you decided to stop and cook in the first place. This dish was created from last night’s leftovers, black lentils, and some scallions and peppers we had in the fridge.

Ingredients

  • 2 cups cooked black lentils
  • 1/2 cup bbq sauce
  • dash of liquid smoke
  • 2 tsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp cumin
  • 1 tsp cayenne
  • 6 mini peppers (2 of each color)
  • 1 scallion chopped

Fresh Taco Shell

Ingredients

  • 1 cups masa
  • 1/2 cup bbq sauce
  • juice from 1 lime
  • 3/4 cup of warm water
  • 1 tsp garlic
  • 1 tsp chilli powder

Directions

  1. Make taco dough: Add masa, garlic and chilli powder to a medium bowl. Mix together. Then pour in warm water and juice of the lime.
  2. Mix the flour and water until a dough forms. Roll is into a ball and let it rest for about 10 mins.
  3. In the meantime, add lentils, bbq sauce, liquid smoke, and spices to a pot until warm.
  4. Slice peppers and add then to a flat skillet. Allow them to char and soften a bit but make sure they still have a snap to them.
  5. Take taco dough and break it into 6 balls. Place one ball at a time in between plastic wrap or wax paper and flatten with your hand, a plate or a taco press. Whatever you have available.
  6.  Add the taco shell to the skillet with the peppers.BBQ Black Lentil Open Taco Prep
  7. By this time, the lentil mixture should be warm. Turn off the pot.
  8. Flip the taco shells after about 2 mins and cook until they are brown on both sides.
  9. Add taco shells plate, top with lentil mixture, charred peppers and sliced scallions.BBQ Black Lentil Open Taco 1

The black lentils were cooked in homemade veggie stock with a little black lemon powder, minced onions and granulated garlic the night before.

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