Vegetarian Lentil Taco Skillet
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
- For the taco seasoning:
- ¼ teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon smoked paprika
- ½ teaspoon onion powder
- 1/2 teaspoon ground cumin
- ¼ teaspoon dried oregano
- salt and pepper to taste
- For the rest:
- 1.5 tablespoons tomato paste
- ¼ cup vegetable broth
- 2 cups cooked brown lentils about 1 cup dry
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion sliced
- 3 medium bell peppers Blade A, noodles trimmed
- 2 Roma plum tomatoes, seeded and chopped
- 1 cup frozen organic corn
- ¾ cup Mexican blend cheese
- 1 avocado thinly sliced
- 1 tablespoon chopped fresh cilantro
Mix together all the taco seasoning ingredients in a small bowl.
Heat a large skillet over medium-high heat. Once heated, add the tomato paste and broth and swirl in the pan until paste turns sauce-like. Add the taco seasoning and stir to combine. Add the lentils mix well together. Remove the lentil taco meat and set aside in a bowl or plate.
Immediately add the olive oil and then add the onions and bell peppers and cook until mostly soft, about 7 minutes. Add the lentils back to the pan with the tomatoes and corn. Toss together well to combine, top with cheese and cover and let cook for 5 minutes or until cheese melts.
Uncover the skillet and garnish with the avocado slices and cilantro. Serve immediately.