Tag Archives: Meatless Meal

Monday’s Meatless Meal

Recently the g’daughter and I have been making a lot of meals together, focusing on those that are healthier, more flavorful and meatless.

The following recipe can be adapted so many ways (including vegan) and meets all our focus criteria.

Meatless Burritos

Ingredients

1-2 flour tortillas (your choice of size) per person

2 cups lentils-cooked and seasoned

2 cups rice-cooked

1 cup shredded cheddar cheese

1 packet taco seasoning (or homemade to equal 2 TBS)

1 onion-diced

½ cup sour cream

1 cup salsa

Directions

  1. When cooking lentils add packet of taco seasoning for flavor, cook lentils to desired tenderness
  2. Heat tortillas according to package directions
  3. After all ingredients are ready and prepared, spoon down center of tortilla
  4. Fold top and bottom of tortilla over ingredients, roll sides of tortilla toward middle to close burrito
  5. Top with extra cheese, sour cream and salsa if desired
  6. Eat and enjoy!

Serves four to six

Optional Ingredients- we have also used

Bell Peppers, Refried Beans, Avocados, Mexican Corn, Pinto Beans, Black Beans, Tomatoes, Corn, Garlic, Pepper Jack Cheese, Shredded Lettuce, Lime Juice, Guacamole, Mushrooms, Zucchini…the list goes on and on!!!

As you can see from the optional ingredients, and of course, that’s just a partial list, there is no end to the variations or different kinds of burritos you can make without meat!

I was unable to get a picture as these were scarfed down so quickly, with NO leftovers!!

Saturday Night Supper-Vegetarian Lentil Tacos

Lentil Tacos

Ingredients

2 onions finely chopped- your choice of color and sharpness (yellow, red-sweet, etc.)

2 green bell peppers finely diced

1 TBS oil of your choice

1 tsp onion powder

1 tsp garlic powder

1 tsp cumin

1 tsp chili powder

1/2 tsp oregano

1 1/2 TBS taco seasoning

2 cups lentils, rinsed well

3 1/2 cups organic vegetable broth

Instructions

In a deep, non-stick pan add oil and heat. Add green peppers and onions, simmer approximately 10 minutes until soft. Stir in the spices and simmer between 30 seconds and 1 minute to bring out the flavors. Add lentils then cook and stir for 1 minute to blend flavors together.

Add broth to the pan and bring the mixture to a boil. Reduce heat, cover and simmer for 30 minutes. (If the mixture starts to dry out, add more broth in small increments to avoid burning.)

Remove cover, simmer an additional 10 minutes until broth has evaporated and mixture is thick.

Spoon into taco shells. Top with favorite toppings.

Suggested toppings – Salsa, taco sauce, lettuce, tomatoes, black olives, cheese, avocados, sour cream, jalapenos, cilantro, guacamole or whatever you like! (Mangos are also good if you like sweet and spicy.)

We ate this like tacos. However, we plan to try it next as quesadillas. I think it would work really well as a taco salad or burrito, too.

This easily serves 6 with some leftovers. The amount of leftovers depends on how much you put in the taco shell and how many toppings you use.

And there you have it! It tastes as good as it looks, too-I know because I ate both of those!

Friday Food Fun

We had another delicious meal this week that the granddaughter fixed. It was an interesting combination that created a fantastic burrito.

Lentil Burrito

Ingredients

3-4 medium-sized sweet potatoes, thoroughly cleaned

1 cup dry lentils

1 cup dry rice

1-16 ounce can black beans, rinsed and drained

1-12 ounce package frozen corn

1 medium onion

2 medium bell peppers

1-3 TBS olive oil

Garlic powder, onion powder, paprika, cayenne, salt, pepper or other spices as desired

6 Tortillas

Sour cream

Shredded cheese

Taco sauce

Directions

Prepare rice and lentils as per package instructions (1 cup dry should make 3 cups cooked)

While rice and lentils are cooking, heat sweet potatoes in a microwave just long enough to make tender enough peel and cube.  Let cool slightly, then peel and cube. Place in large pan with small amount of olive oil, cook until slightly tender. Season as desired.

Slice onions and bell peppers in long strips. Add a small amount of olive oil to another pan, season onion and bell peppers to taste, cook until crisp, but tender.

Cook corn according to package directions.

Heat black beans.

Once everything is cooked or heated, transfer to the table.

Heat tortillas.

Add ingredients to tortillas, roll up and enjoy!

I hope this makes sense, I tried to keep up with what she was doing without getting in her way too much! These were really good!

I would enjoy avocados with these as I really like avocados.

The nice thing about this recipe is it can be tailored to your likes. It would taste great with lettuce, tomatoes (unfortunately I can’t eat tomatoes), raw onions (I can’t eat those either!) or any of a wide range of vegetables.