Category: Lunch

Ingredients

for 6 servings

1 cup  lentils, rinsed (200 g)
2 cups  vegetable broth (480 mL)
1 teaspoon  salt
½ teaspoon  pepper
2 teaspoons  chili powder
2 teaspoons  cumin
1 teaspoon  garlic powder
1 teaspoon  dried oregano
15 oz  corn, 1 can, drained and rinsed (425 g)
15 oz  black beans, 1 can, drained and rinsed (425 g)
1 lb  tortilla chips (455 g)
1 ½ cups  shredded mexican cheese blend (150 g)
1 cup  shredded lettuce (75 g)
1 cup  tomato, diced (200 g)
½ cup  red onion, chopped (75 g)
2 jalapeñoes, sliced
⅓ cup  fresh cilantro, chopped (15 g)

Preparation

1. Preheat oven to 350˚F (175˚C).
2. In a large pot, over medium-high heat, bring lentils, broth, salt, pepper, chili powder, cumin, garlic powder, and oregano to a boil. Once boiling, reduce to a simmer, cover and cook for 35 minutes.
3. Once cooked, mix in the corn and black beans.
4. On a baking sheet, place a layer of tortilla chips, followed by the lentil mixture and cheese.
5. Add another layer of tortilla chips, lentils, and cheese.
6. Bake for 8-10 minutes, or until the cheese has melted.
7. Top with lettuce, tomatoes, red onion, jalapeños, and guacamole, and cilantro.
8. Enjoy!

Yield: 8 Tacos

Ingredients:

2 Large Russet Potatoes 3/4 cup Sour Cream 2 cloves Minced Garlic 1/2 tsp Cumin Salt, to taste 1/2 tsp Oregano 8 Corn Tortillas Oil for Frying Optional Toppings: Sour Cream Salsa Cotija Cheese Cilantro

Instructions:

Thoroughly wash the potatoes & peel the skin off. Cut into smaller pieces and place in a pot of cold water. Bring to a boil over medium high heat and allow potatoes to cook until they are soft. Place softened potatoes into a large bowl.

Mix in sour cream, cumin, salt and pepper and mash until well combined. Wrap the tortillas in a damp towel or paper towel and microwave for 15-20 seconds, so they don’t break.

On half of the tortilla, place about 1 Tbsp. of the potato mixture and spread it around. Fold the tortilla in half and repeat with the rest of the tortillas. Heat 1 inch of vegetable oil in a pan. Carefully, place the potato tacos in the pan, allowing them to cook for about 2 minutes on each side.

Once they have developed a golden color, remove from oil and strain excess oil off on a paper towel. Serve with your favorite toppings & enjoy! Recipe by: Carrie Hildebrand

Ingredients

for 8 servings

2 large sweet potatoes
1 tablespoon  olive oil
2 teaspoons  salt, divided
2 teaspoons  pepper, divided
8 eggs
1 tomato, diced
¼ cup  green onion, chopped (40 g)
1 bell pepper, diced and cooked
½ teaspoon  garlic powder
½ cup  milk (120 mL)
cooking spray
10 slices ham
2 cups  spinach (80 g)

Preparation

1. Preheat the oven to 425°F (220°C).
2. Using a mandolin, slice the sweet potatoes lengthwise into about 3-millimeter thick slices.
3. In a large bowl, combine the sliced sweet potatoes, oil, 1 teaspoon of salt, and 1 teaspoon pepper. Toss until well coated.
4. Lay out sweet potato slices on a baking sheet and bake for 10 minutes, until the edges start to crisp.
5. In a large bowl, combine the eggs, tomatoes, green onions, bell pepper, garlic powder, remaining teaspoon of salt, remaining teaspoon of pepper, and the milk. Whisk well.
6. Remove sweet potatoes from the oven and reduce the oven temperature to 400°F (200°C) .
7. Grease a 9 x 5-inch (23 x 13 cm) loaf pan. Line the sides and base of the pan with sweet potato slices, overlapping slightly.
8. Layer half of the ham slices over the sweet potato, then add the spinach, another layer of sweet potato, the egg mixture, the rest of the ham, and the rest of the sweet potato slices.
9. Fold the outside sweet potato slices over the loaf.
10. Bake for 30 minutes.
11. Invert the loaf onto a serving plate, then slice and serve.
12. Enjoy!