Vegetarian Taco Bowl
Chipotle black beans and lentils lay the foundation for fresh veggies and creamy guacamole
Equipment
- 1 medium sauce pan (for lentils)
- 1 small sauce pan (for black beans)
- 1 mixing spoon (for stirring)
- 1 salad spinner
- 1 chef's knife
- 1 large cutting board
Ingredients
Black Lentils and Black Beans
- 1 cup black lentils, uncooked
- 15 ounce black beans, canned with liquid
- ¼ cup chipotle peppers in adobo sauce
- 1 teaspoon cumin, ground
- 1 teaspoon kosher salt
Veggies
- 2 heads romaine lettuce
- 2 whole vine-ripened tomatoes, small diced
- 2 cobs corn, cut in half
Additional Toppings
- 12-20 pickled jalapenos, sliced
- ½ cup Mexican cheese blend, shredded (cheddar, monterey)
- ¾ cup crunchy corn tortilla strips
- 1 cup guacamole
- ¼ cup roasted red pepper sauce (or favorite dressing)
- ¼ cup cilantro-jalapeno crema (or favorite dressing)
Instructions
Making Chipotle Black Lentils and Beans
- For lentils, add a cup of lentils with 3 cups of water to a medium saucepan. Simmer about 20 minutes.
- For beans, add can of black beans, liquid and all, to a separate smaller pan. Simmer the beans until hot and the lentils having finished cooking.
- Once the lentils are tender and most of the liquid is absorbed or evaporated, add the black beans to the lentils (bean liquid too if lentils are a bit dry).
- Add 1/4 cup of chopped chipotles in adobo sauce, 1 teaspoon of cumin, and 1 teaspoon of kosher salt. Gently stir to combine and simmer for about 5 minutes. Give the chipotle lentil/bean mixture a taste and adjust with salt or lime juice as needed.
Preparing Veggies
- For Romaine lettuce, remove any wilted or ugly leaves. Chop fresh romaine into bite size ribbons, about 2″ by 1/2″. Discard the root. Add the lettuce to the salad spinner.
- For Red Cabbage, make 4, 1/4" slices off the head of cabbage. Then chop those slices into 2″ strips. Add them to the salad spinner as well.
- For Tomato, cut into quarters. Then remove the watery midsection and seeds. Slice the quarters into thin strips about 1/4" wide. Line 4 strips parallel to one another, then cut into 1/4″ pieces for a small dice.
- For Corn, place the 1/2 cob on its flat end and standing it up with your fingers on top. Carefully, slice straight down the side of the cob. Rotate and continue until all the corn kernels have been removed. Repeat with the other half of the cob.
Assembling the Taco Bowl
- For large serving, add 4 cups of the romaine and cabbage to a salad bowl.
- On top of the lettuce, add 3/4 cups of the chipotle lentil and bean mixture.
- Then add 1/4 cup diced tomatoes, 1/4 cup corn kernels,1/4 cup shredded cheese,10-12 pickled jalapenos,1/4 cup crunchy corn tortilla chips,1/3 cup of guacamole
- Finish with drizzling roasted red pepper sauce and cilantro-jalapeno crema or your favorites.