1/2 cup chopped onion
1/2 cup chopped bell pepper
1/2 cup chopped celery or carrot
4 cups water
1 cup uncooked lentils
1-1/2 cups cooked brown rice
1 6-oz can tomato paste
1 1.5oz. packet taco seasoning
1 small can chopped green chilis
1/2-1 tsp. chili powder

Cook rice.

Bring to a boil the onions, bell pepper, celery/carrots and water in a small to medium saucepan. Stir in the lentils, cover pot, lower temp to Low and simmer 40 minutes.

Preheat oven to 375 degrees F. Lightly oil/spray 1-3/4-qt. casserole.

Remove pot from heat and mix in all the rest of the ingredients. Spoon into casserole.

Bake 25 minutes, uncovered.

My notes: I think the brown rice is a small enough amount to keep within guidelines. Not sure yet about the taco seasoning as I am sure it has salt, maybe some spices could be substituted. The name comes from the idea that you should eat this with tortillas, tearing off a piece and “slapping” it into the mixture to “pinch” off a bite. You might could get away with one tortilla, otherwise it might be good stuffed into a squash or something? I don’t know, as I said I am still reading the book so if anyone has suggestions to offer to make these fully appropriate that would be great!!!

from the Eat-2-Live archives

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