Recipe: Spicy Lentil Tacos (Vegan + Gluten-Free)

Ingredients

2 t chili powder
1 t ground cumin
1/2 t coriander
1/2 t dried oregano
1/2 t sea salt
1/4 t celery salt
2 T olive oil
1/2 large white or yellow onion, diced
2 garlic cloves, minced
~2 c cooked brown lentils
3 T tomato paste*
~2 T water
2 canned chipotle chiles in adobo sauce, minced
1-2 t adobo sauce from can
8 corn tortillas
~1 c romaine heart, chopped
~1 c tomatoes, diced
1/4 c fresh cilantro, chopped
1 c guacamole**
1 lime, cut into wedges

*Like Antoni from Queer Eye recommends, buy tomato paste in a tube vs. in a jar. Rarely does a recipe call for an entire jar of tomato paste, and the tube keeps longer!
**If you’d like to make fresh guac at home, mash together one avocado, lime juice from 1/2 lime, 1/2 t sea sat, 1 garlic clove, minced, and ~1/8 red onion, minced. Of course there are different variations that include chopped tomatoes and / or cilantro, but the five ingredient recipe above is simple and easy to remember on the fly.

Instructions

  1. In a small bowl, whisk together chili powder, cumin, coriander, oregano, sea salt, and celery salt.
  2. Over medium-high heat, add olive oil, onion, and garlic to a large skillet. Cook until soft and lightly browned, about three minutes.
  3. Stir spice mix into skillet, allowing to cook 30 seconds.
  4. Reduce heat to medium and add lentils, tomato paste, water, and peppers. Cook until lentils begin holding together, 3-4 minutes. Season with adobo sauce.
  5. Optional: Warm tortillas for about a minute in a skillet over medium heat.
  6. Using about 1/3 c of lentil filling on each tortilla, top with lettuce, tomatoes, cilantro, guacamole, and a squeeze of lime.
* CHOMP *
Can’t help it, girl can’t help it

Adapted from Lentil Tacos.


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Recipe: Enchilada Soup

Happy New Year!

Some of you may have established health goals for 2019, some of you may be left feeling lackluster after a month plus of eating festive holiday fare, and some of you may be, like me, jokingly referring to yourself as “holiday hefty”. No matter what, this food-rainbow-enchilada-soup is both good and good for you.

Those of you who know me know I love enchiladas. They’re good all year round, but changing it up with a soup in wintertime is nice. This recipe has a delayed spice kick and it rules.

Ingredients

1 T olive oil
1 yellow onion, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 jalapeño, deseeded and chopped
1 T chili powder
1 t onion powder
1 t garlic powder
1 t cumin
1/2 t paprika
1/2 t cayenne
3 garlic cloves, minced
1 c corn (frozen or canned)
1 15 oz can black beans, drained and rinsed
1 15 oz can white beans, drained and rinsed
1 15 oz can fire roasted tomatoes
1 4 oz can green chiles
1 c red enchilada sauce
4 c vegetable broth
sea salt to taste

Optional Toppings:
avocado, diced
cilantro
green onions, chopped
tortilla chips, crumbled

Instructions

  1. Heat olive oil in a large pot over medium.
  2. Add onion, bell peppers, jalapeño, chili powder, onion powder, garlic powder, cumin, paprika and cayenne to the pot and sauté for about five minutes, until onions are soft.
  3. Mix in garlic and corn and sauté for an additional two minutes.
  4. Stir in beans, tomatoes, green chiles, enchilada sauce and broth. Bring to a boil then reduce heat to low and simmer for at least ten minutes.
  5. Taste and adjust seasonings as needed.
  6. Ladle about half of the soup to a blender and blend until smooth.
  7. Pour mixture back to the pot and stir to combine.
  8. To serve, top with avocado, cilantro, green onions, and crumbled tortilla chips.

Adapted from Vegan Enchilada Soup.


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