This has become one of our favorite in the rotation. Here is what you will need:
2 cups chicken stock (we aren't true vegetarians so this is fine with us, but others may want vegetarian stock)
1 tablespoon olive oil
1/2 cup diced onion
1 clove garlic, minced
1 cup chopped zucchini
1 cup chopped red bell pepper
1/2 teaspoon ground cummin
1 cup mild taco sauce
4 ounces monterey jack cheese, shredded
8 flour tortillas
|Bring water to a boil and add lentils. Simmer|
for 20 minutes. Drain and add cheese.
|Then add zucchini, onion, garlic, and|
stir in taco sauce. We let ours simmer
until the veggies are tender.
We serve ours with homemade guacamole, sour
cream, and lettuce.
Comments: Ours are a little runny because I didn't use taco sauce I used the taco seasoning. I added too much water and really it is not the consistency that the recipe calls for. It still tastes really good, maybe a bit messier.