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?

Vegetarian Tacos

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
Pita Chips
Shredded Lettuce
Shredded Cheese
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

• Main Dishes