The best part is you can load it up with all your favorite taco toppings before serving. Extra avocado? YES PLEASE. It’s a fun, family-friendly meal that works great for kids & crowds – just double the recipe if needed for more. Hope you love it as much as we do!
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Serves about 4-5
3 cloves garlic
1 cup dry brown lentils
15 oz. can petite diced tomatoes
15 oz. can black beans (or pinto, kidney)
1 cup corn (I use frozen)
4 cups vegetable broth
3 Tbsp. taco seasoning
Optional toppings: cilantro, fresh tomato, avocado, tortilla strips, dairy-free cheese, green onion, hot sauce
In a stockpot over med-high heat, saute onion in 3 Tbsp. broth/water for about 6-7 minutes.
Meanwhile, mince garlic and make taco seasoning.
When onion is translucent, add garlic and taco seasoning. Saute 1 minute.
Add 4 cups broth and tomatoes with juice. Bring to a light boil.
Rinse lentils and add to stockpot. Once lightly boiling, reduce heat, cover, and simmer for 30 minutes or until lentils are tender. (Add more broth/water if desired.)
Rinse and drain black beans. Stir in black beans and corn during last few minutes of cooking.
Serve with any desired toppings.