Lentil Tacos

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 or vegetable broth

1 cup salsa

12 taco shells

1-1/2 cups shredded lettuce

1 cup chopped fresh tomato

1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese

6 tablespoons fat-free sour cream

Directions

• 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. Stir in salsa.
• Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and sour cream. Yield: 6 servings.

Homemade Refried Beans

1 tsp olive oil

2 tbsp sweet yellow onion, diced finely

1/4 jalapeno, diced finely (I left this out)

1 clove of garlic, minced

2 cans of pinto beans

Sea salt and fresh cracked pepper to taste,

Pinch of dried cumin

Heat the olive oil in a saucepan over medium heat. Once hot, add the diced onion and jalapeno. Sauté until tender and golden, about 3-4 minutes. Add the garlic and stir constantly for 60 seconds. Add one can of beans with liquid and mash with a potato masher or fork until thoroughly mushed. Drain the second can of beans and add to the mushed beans. Mix and mush to your desired consistency. Add salt, pepper and cumin.  Cook on low for 5 minutes. Serve topped with cheese. Enjoy.