Lentil & Kidney Bean Tacos

• 1 Tablespoon Olive Oil
• 1 Onion, Diced
• 4 cloves Garlic, Minced
• 2 cups Low Sodium Chicken Stock
• 1 teaspoon Each: Pepper, Garlic Powder, Cumin, Smoked Paprika
• 1/2 teaspoons Sea Salt
• 1 cup Lentils, I Used Green, Rinsed
• 1 Red Pepper , Stem And Seeds Removed, Then Chopped
• 1 can 14 Oz Can, Kidney Beans, Drained And Rinsed
• 1 can (4 Oz. Can) Diced Green Chilies
• 4 Corn Tortillas
• 1 cup Purple Onion, Diced
• 1 Avocado (peeled, Pitted And Sliced)
• 1/2 cups Cojita Cheese
• Limes, Salsa, And Sour Cream, For Serving

1. In a large cast iron skillet add oil, onions, and garlic.
2. Cook over medium high heat for 2 minutes, then add in chicken stock and spices.
3. Bring to a simmer.
4. Once simmering add the lentils, reduce heat, cover and simmer (following lentils package directions) until lentils are cooked.
5. Mine took 40 minutes.
6. Once lentils have cooked, add the pepper, kidney beans, and green chilies.
7. Cook until pepper is tender.
8. Remove from heat and slightly mash this mixture, leaving some beans whole.
9. Taste and adjust seasonings if needed.
10. Build your tacos!
11. Top warmed tortillas with lentil mixture, onions, avocado and cheese.
12. Serve with chips, salsa and sour cream!
13. Enjoy.

olive oil, onion, garlic, chicken, pepper, salt, green, red pepper, kidney beans, green chilies, corn tortillas, purple onion, avocado, cojita cheese, salsa

Taken from tastykitchen.com/recipes/main-courses/lentil-kidney-bean-tacos/ (may not work)