Lentil and Beet Green Tacos
With an abundance of beet greens growing in my garden and a great love for Mexican food, I decided I need to try pairing them up. To make this really unique, I used lentils instead of the traditional black or pinto. I was very happy with the end result!
1 medium yellow onion, chopped
2 cloves garlic, minced
1 – 2 cup chopped mushrooms
1 jalapeno pepper minced (more or less depending on how hot you like it)
1/2 pound beet greens chopped
1 T chili powder
2 t cumin powder
dash of cayenne pepper (optional)
Salt to taste (you wont need much because the beet green provide so much flavor!)
Boil 2 1/4 cups water in a sauce pan, add 1 cup dry lentils, cover, lower heat to medium low and simmer for 25 – 30 minutes.
Lightly brown onion in pan over medium high heat stirring often to keep from sticking. Once brown, add 1/4 cup of water, garlic, mushrooms, jalapeno, and a big bunch of chopped beet greens. Steam for 5 minutes until beet green are wilted down. Add 1 tablespoon chili powder, 2 tsp cumin and cook a few minutes more until greens and mushrooms are tender. Stir in cooked lentils. Salt and adjust seasonings to taste.
Soften corn tortillas in a hot dry skillet. Fill corn shell and top with guacamole.
I like to fill the shell, lay it on my plate, then top it with more filling and then guacamole. I added some salsa to this as well.