Lentil Tacos

So we moved.  To a house.  Yippee!In doing so I discovered a ton of random bags of beans.  We don't use them on a regular basis and I don't know where to put them.  So I'm trying to eat them.  Doing so led me to this recipe which turned out really good.  I'll be making it again.  Make sure, however, that you add the salsa.  It makes a world of delicious difference.  As alwasy, this recipe is from allrecipes.com.

Ingredients

• 1 cup finely chopped onion
• 1 garlic clove, minced
• 1 teaspoon canola oil
• 1 cup dried lentils, rinsed
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 2 1/2 cups chicken broth
• 1 cup salsa
• 12 taco shells
• 1 1/2 cups shredded lettuce
• 1 cup chopped fresh tomato
• 1 1/2 cups shredded reduced-fat Cheddar cheese
• 6 tablespoons fat free sour cream

Directions

1. In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly.
2. Stir in salsa. Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and sour cream.

Quick & Easy Enchilada Sauce

When I was a kid, my dad worked for Del Monte Corporation and we had a LOT of hispanic friends. One family we became especially close to, Frank & Connie Rivera (Fancisco & Consuela) and their kids. Anyhow, Connie made fabulous Mexican food and this was a recipe she shared with my mom. It helped sustain me through School and beyond. So simple! Enjoy!

Sauce:
2 T shortening or butter, melted
3 T flour
1 t. salt
1 t. chili powder
2 1/2 C. Water

In a sauce pan, melt the shortening and add the flour; stir until combined. Add the salt and chili powder. Add water gradually until smooth. Bring to a boil stirring frequently for a couple of minutes. That's it!

I usually cook up a chopped onion and some ground turkey with taco seasoning and often some refried beans mixed in with that as "burrito" filler. You can also add black olives or whatever else you like. Stuff flour tortillas like you would a burrito and "layer" in a casserole dish. Pour the enchilada sauce over them and then top with cheese. Bake in an oven at 350 for about 20 minutes until bubbly. Serve with guacamole, salsa, salsa verde, sour cream, chopped lettuce and tomatoes or whatever suits your fancy.

Which reminds me...
I also make bulk refried beans:

Wash and put dry pinto beans into a large pot (about 1/4 full)
Fill the pot with water and let soak, simmering on the stove for about 8 to 10 hours.
Mash up the beans and add salt to taste.

Use whatever you want then and freeze the rest in freezer containers by portions for use when you're in a hurry. Add cheese to the beans when your ready to use them for super melty delicious refried beans in tacos or burritos, dips, whatever (don't freeze them with the cheese in them).

SO economical!