What is it with the beginning of the school year and illnesses? Both kids have been sick and now I seem to have caught it, so as I type this up I am “enjoying” a cup of hot alka seltzer and praying that my throat won’t feel as awful as it does now in the morning. Talk about not much of a productive past 7 days.
Anyhow – my husband is out of town, and while I had originally planned on slow-cooking some barbacoa for this Taco Tuesday, I felt it would be a waste if I had a 3lb chuck roast all to myself. Instead of spending more money at the grocery and dragging said sick child #2 out, I worked with what I got and I have to say; I was extremely pleased with the results!
I was introduced to lentils via FitGirlsGuide a couple years back. I haven’t met a bean I didn’t like and I’ve used potatoes in place of meat before, so paired with pico de gallo, I can totally see why this combination can work great if you’re trying to do without meat or you’re a vegetarian. Just make sure you don’t go light on the lentils! They’re high in lean protein and a great source of potassium.
- 4 6-inch corn tortillas
- 1 cup lentils, boiled
- 2 medium potatoes, diced small and cooked
- 3-4 tablespoons pico de gallo
- ½ cup shredded monterey jack cheese
- ¼ teaspoon fresh cilantro, thinly chopped
- sour cream, optional
- salsa, optional
- Using a small pot, bring 1 cup of lentils and 4 cups of hot water to a slight boil over medium heat. Allow to cook 25-30 minutes, or until lentils seem tender. Drain and set aside.
- At the same time, using a large skillet - add 1 tablespoon of olive oil and set heat to medium. Add diced potatoes, making sure to stir with a spatula to prevent burning. Cook until potatoes seem crispy. Set aside.
- When both lentils and potatoes are ready, assemble your corn tortilla - beginning with potatoes and followed by lentils, 1 tablespoon of pico de gallo, cheese and cilantro. Top with sour cream or salsa, if desired. Repeat step with each tortilla.