I pinned this recipe for Meatless Tacos a few weeks back, and I was not surprised to see that it was repinned several times. Almost everyone likes tacos, but this version features plant-based protein and lots of veggies. And it’s a crockpot recipe that cooks while you
shop wrap stroll around the city looking at pretty Christmas lights.
I made a few tweaks by using a can of Mexican-style stewed tomatoes rather than salsa, and cutting back the spices accordingly. Tacos can be a little messy to eat so I thought it would be fun to scoop up the filling with chips. But who needs a whole bag of Tostitos in the house? I decided to make my own pita chips. I cut the pita into triangles, brushed them with oil, and baked them at 400F for 7 minutes.
I garnished the taco filling and pita chips with shredded cheese, lettuce, and sour cream. It made a really delicious meal, and was fun to eat! This is the perfect dinner to make for a really busy day (and you can feel free to buy those chips….) Any busy days ahead on your calendar?
1 large onion, peeled and chopped
1 t minced garlic
1 t canola oil
1 c. lentils
2 c. vegetarian broth
1 (14.5 oz.) can Mexican style stewed tomatoes, chopped (with juices)
1 T chili powder
1 (14 oz.) can corn, drained
Greek Yogurt or Sour Cream
Place onion, garlic, oil, lentils, broth, tomatoes, and chili powder in crockpot. Cook on Low for 5-6 hours. Add corn, and cook on Low for 1 hour more. Serve with chips, lettuce, cheese, and yogurt or sour cream.
-Adapted from Kitchenbelle