Prep time 5 mins
Cook time 20 mins
Total time 25 mins
Author: Becca @ Amuse Your Bouche
Recipe type: Main meal
60g brown lentils
400ml vegetable stock
1 x 400g tin black beans, drained but not rinsed (240g when drained)
½tsp smoked paprika
½tsp hot chilli powder
¼tsp ground coriander
To serve: 4 mini flour tortillas or taco shells; taco toppings such as salsa, fresh coriander, avocado, tomato, cheese, sour cream
Add the lentils, stock and black beans to a saucepan, and bring to a gentle boil. Cook, stirring occasionally, for around ten minutes, until the liquid has begun to boil off. From this point onwards, you will probably need to stir more often to prevent the lentil and bean mixture from sticking to the pan. Cook for a further 5-10 minutes, until the mixture is thick and has no excess water. If the lentils are still not quite tender, add a dash more water and cook for a few more minutes.
Add the spices and plenty of black pepper, and mix well.
Serve in mini tortillas or taco shells with your favourite taco toppings.