Directions
- 1 cup (200 g) dry lentils
- 1 small onion
- 1 small red bell pepper
- 1 ear of sweet corn (or 1 small can of corn)
- 1 4 oz (30 ml) can of chopped green chilies
- 1 heaped tablespoon (a 1.25 oz packet) of taco seasoning (look for one with starch in the ingredients)
- 1/2 cup (120 ml) sour cream (or vegan sour cream, or 150 ml real crema or crème fraîche)
- 1 lime
- oil
- salt
- water
- 8-10 medium tortillas
Ingredients
- Cover the lentils with at least an inch of water in a pot, put them on high heat to a boil, then cook uncovered until tender — about 15 minutes, depending on the type and how firm you like them. Drain them when they're done.
- If you have real crema or crème fraîche, mix it with the juice of the lime. If you have sour cream, mix in the lime and enough water to give you a saucy texture. Season with a little salt.
- Chop up the onion and the pepper. If using fresh corn, shave off the kernels.
- Put some oil in a big pan on medium heat and cook the onion and peppers until almost as soft as you want them, 5-10 minutes.
- Add the corn, canned chilies and drained lentils to pan.
- Stir in the taco seasoning, and any additional water if it doesn't look saucy enough.
- Taste for seasoning — it might need additional salt.
- Warm the tortillas, fill with the lentil mixture, and top with the crema (plus maybe hot sauce and/or cilantro).