119 oz canchickpeasor your favourite beans; rinsed and drained
2cupswater(500 mL)
1⁄2tspsalt(2 mL)
1⁄2tsphot sauceyour favourite
Taco Toppings:
headlettuceBibb or iceberg
12taco shellshard
few handfulscheddar cheeseor taco blend; shredded
salsaYour favourite
large bunchcilantrofresh
2limecut into wedges
Instructions
Make the pulse filling:
Splash the vegetable oil into a large skillet or sauté pan over medium-high heat. Toss in the onions, garlic, chili powder, and cumin. Sauté until the vegetables soften and the spice flavours brighten, 3 or 4 minutes. Stir in the lentils, beans, water, and salt. Bring the works to a slow, steady simmer. Cover tightly and continue slowly cooking until the lentils are tender, 35 minutes or so. Stir in the hot sauce.
Assemble the tacos:
Fit a full leaf of lettuce into a hard taco shell. This will hold the fillings in when the hard shell inevitably breaks. Fill each taco with a heaping spoonful of the lentil bean filling. Pack with cheese, salsa, and cilantro. Serve with the lime wedges and share!