Lentil and Kidney Bean Tacos

Lentil & Kidney Bean Tacos

Added by Adrienne Jacobs on May 13, 2013 in Legumes, Main Courses

Prep Time 5 Minutes Cook Time 50 Minutes

Servings 4

Difficulty Easy

Ingredients

• FOR THE LENTIL KIDNEY BEAN FILLING
• 1 Tablespoon Olive Oil
• 1  Onion, Diced
• 4 cloves Garlic, Minced
• 2 cups Low Sodium Chicken Stock
• 1 teaspoon Each: Pepper, Garlic Powder, Cumin, Smoked Paprika
• ½ teaspoons Sea Salt
• 1 cup Lentils, I Used Green, Rinsed
• 1  Red Pepper , Stem And Seeds Removed, Then Chopped
• 1 can 14 Oz Can, Kidney Beans, Drained And Rinsed
• 1 can (4 Oz. Can) Diced Green Chilies
• FOR THE TACOS:
• 4  Corn Tortillas
• 1 cup Purple Onion, Diced
• 1  Avocado (peeled, Pitted And Sliced)
• ½ cups Cojita Cheese
• Limes, Salsa, And Sour Cream For Serving

Preparation Instructions

In a large cast iron skillet add oil, onions, and garlic. Cook over medium high heat for 2 minutes, then add in chicken stock and spices. Bring to a simmer. Once simmering add the lentils, reduce heat, cover and simmer (following lentils package directions) until lentils are cooked. Mine took 40 minutes.

Once lentils have cooked, add the pepper, kidney beans, and green chilies. Cook until pepper is tender. Remove from heat and slightly mash this mixture, leaving some beans whole. Taste and adjust seasonings if needed.

Build your tacos! Top warmed tortillas with lentil mixture, onions, avocado and cheese. Serve with chips, salsa and sour cream! Enjoy.

Irish Herbed Potatoes

IRISH HERBED POTATOES
(luckymommyto2boys ~ Amy ~ Taste of Home)

2-1/2 pounds potatoes, peeled and cut into wedges
1/2 cup butter, melted
1 tablespoon lemon juice
1/4 cup minced fresh parsley
3 tablespoons minced chives
3 tablespoons snipped fresh dill or 3 teaspoons dill weed
1/8 teaspoon salt
1/8 teaspoon pepper 

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Transfer to a large serving bowl. 
In a small bowl, combine the remaining ingredients; pour over potatoes and toss to coat. Yield: 8-10 servings. 

*Amy's notes: I used small red potatoes, kept the skin on, and cut them into quarters.

Spinach and Strawberry Salad

Spinach and Strawberry Salad  Amy - amylz
All Recipes

2 bunches spinach, rinsed and torn into bite-size pieces
4 cups sliced strawberries
1/2 cup vegetable oil
1/4 cup white wine vinegar
1/2 cup white sugar
1/4 teaspoon paprika
2 tablespoons sesame seeds
1 tablespoon poppy seeds

1. In a large bowl, toss together the spinach and strawberries.
2. In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.
NOTES: Be sure to leave the dressing at room temperature.  It changes consistency once refrigerated!

Peanut Butter Granola Bars

I made some for the first time last week, the recipe came from a post here on bbc, can't remember exactly which one though. Anyways, my kids are picky and they loved these. I have made 2 batches, and am making more today. It is 1/2 cup honey, 1/2 a cup brown sugar, heat in a sauce pan until sugar dissolves. Remove from heat and quickly add 1/2 cup peanut butter, blend well. In a mixing bowl, add two cups quick oats, and 2 cups rice krispies. Pour honey mixture in and mix well. Add any add ins, I do chocolate chips and coconut, you can do whatever you like. Press firmly into a 9 x 13 pan (I lined mine with foil and oiled it) and refridgerate until firm. I waited about 2 hours. Cut into 24 bars. My kids couldn't get emough. I had to hide them.