Cheesey Bean & Lentil Tacos

Just what I was craving without the meat! Is great for meal prepping with plenty of fiber

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Soak the black beans overnight and then drain them after soaking

Step 2

Mince finely the red bell pepper, onion, and jalapeño peppers

Step 3

Saute the red bell pepper, onions, and jalapeños in the avocado oil until soft

Step 4

Deseed the dried guajillo chiles and chiles de árbol and soak them for 30 minutes and then blend them into a paste with a bit of water

Step 5

Add drained beans into pot with red bell pepper, onions, and jalapenos and add enough water to cover the mixture and bring to a boil for 30 minutes before simmering for 1 hour or until the beans are soft

Step 6

Grate the zucchini finely and add to the veggies and beans

Step 7

While the beans are being cooked boil 4 cups of water and add the lentils and cook for 20 - 25 minutes or until lentils are tender and drain excess water

Step 8

Once beans are cooked add spices and chiles to bean and veggie mixture

Step 9

Once lentils are cooked add them and tomato paste to the beans and mix until fully incorporated

Step 10

Mix in at least 1/3 cup of cheese and stir until melted and mixed with the beans and lentils

Step 11

Add to tortillas and top with more cheese and enjoy! Can be frozen to extend shelf life