Last week, we started another round of parent-child cooking classes at work. Always a good time, always an exhausting end to the work day. But the kids, my gosh, they seriously love coming and for me, being able to spend time with kiddos and send them HOME with their parents…it’s like the best of both worlds.
We start each new session with introductions, including everyone listing off their favorite food. We then try to categorize which food group(s) the foods belong. Remedial, yes, but you’d be shocked at how little kids know about the food they eat, or have simply never given it much thought before.
Pizza was a common favorite food. As were tacos. I said my favorite food was crab legs, which is definitely a true statement, but I love guacamole, English toffee, and tacos just as much.
That’s a lie. I think I love anything Mexican just as much. Tacos, enchiladas, tamales…the list goes on.
We’re having guests tomorrow night and rather than trying to decide what everyone would like, including a school-aged young girl, I opted for BYOBs (build-your-own burrito bowls). When you can add, or not add, whatever you like, there’s no going wrong. Plus, I can throw the meat in the crock pot before work and only worry about the rice (a big enough challenge for me, not to worry), guacamole, and perhaps some margaritas. We’ll see 😉
I digress. Mexican food. I love it. Who doesn’t?
My staff make fun of me because if it were up to me and me alone to make the cafe menu each week at the hospital, we’d be eating Mexican at least 3-4 days a week. The interesting part is that when we make homemade guacamole and homemade salsa, the cafe is the busiest. My coworkers love Mexican food, too, is my message here. We’ve even made lentil tacos and were able to win over some meat-loving hearts.
This take on the lentil taco include corn (swoon) and just a touch of cilantro. I kept these super simple, light, and healthy…while still being incredibly delicious, as well as vegan and gluten-free!
- 1 tsp extra-virgin olive oil
- ½ yellow onion, finely chopped
- 1 garlic clove, minced
- 1 cup dried lentils, rinsed
- 1 Tbsp chili powder
- 2 tsp ground cumin
- 1 tsp dried oregano
- ¼ tsp salt
- 2½ cups low-sodium vegetable broth
- 1 cup frozen corn
- 10 (6-inch) corn tortillas
- 1 cup cilantro, roughly chopped
- In a nonstick sauce pan, heat oil until hot. Add onion and sauté until tender, about 3-4 minutes. Add the garlic and sauté until fragrant, about 30 seconds.
- Add the lentils, chili powder, cumin, oregano, and salt; 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 and stir in corn; cook for 6-8 minutes or until mixture is thickened and corn is hot.
- Serve hot lentils and corn in taco shells, topped with cilantro and other favorite toppings.
I hope this week flies by. I miss the weekend already 🙁