Lentil Taco Skillet

Prep Time: 20 minutes
Cooking Time: 40 minutes

Ingredients

• 1 tsp olive oil
• 1/2 yellow onion
• 1 (14 oz) can corn kernels, drained
• 1 (14 oz) can black beans, drained and rinsed
• 2 cups cooked lentils
• 3 tbsp tomato paste
• 2 tsp garlic powder
• 1 tbsp chili powder
• 1 tsp paprika
• 1 & 1/2 tsp ground cumin
• 1 & 1/2 tsp dried oregano
• 1/2 tsp onion powder
• 1/4 tsp cayenne powder

Instructions

Lentil Cooking Instructions:

1. Rinse lentils.
2. Use 3 cups of water for every 1 cup dry lentils used.
3. Bring water and lentils to a boil, reduce heat and simmer until they are tender. (For whole lentils ~ 15- 20 minutes. For split lentils ~ 5-7 minutes).

Taco Skillet Instructions:

1. In large skillet over medium heat, warm the oil. Add a diced onion and cook for 3 minutes.
2. Add all the diced peppers and continue to cook for 5 more minutes, or until soft.
3. Add garlic and simmer for 2 minutes.
4. To the skillet, add 2 cups cooked lentils, tomato paste, and seasoning (or taco seasoning packet). Stir to combine and cook for ten minutes.
5. Add corn and black beans until warmed.
6. Remove from heat and serve.

Nutrition Facts

• Number of Servings Per Container: 6
• Serving Size: 1 cup
• Calories: 380
• Total Fat: 4.5g, 6%
  • Saturated Fat: 0.5g, 3%
  • Trans Fat: 0g, 0%
• Cholesterol: 0mg, 0%
• Sodium: 530mg, 23%
• Total Carbohydrate: 67g, 25%
  • Dietary Fiber: 14g, 50%
  • Total Sugars: 3g
    • Added Sugars: 0g, 0%
• Protein: 22g, 43%
• Vitamin D: 0mcg, 0%
• Calcium: 60mg, 5%
• Iron: 6mg
• Potassium: 800mg, 17%