1 (10 ounce) bag Cut 'N Clean Greens Rainbow Chard
1 teaspoon olive oil 1 onion, finely chopped (about 1 cup)
3 garlic cloves, minced
1 cup dry lentils, rinsed and drained
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon dried oregano
1 (14 ounce) can low-sodium vegetable stock
1 cup water
A couple squirts of Tabasco (optional)
1 cup prepared chunky salsa
12 hard taco shells, or soft taco-size tortillas
Garnishes: Shredded chard, chopped fresh tomato, shredded cheddar cheese, chopped avocado
Heat oil in a large non-stick skillet. Sauté onion until tender, about 5 minutes. Add garlic and sauté for another minute. Add the lentils, chili powder, cumin, garlic powder and oregano; cook and stir for 1 minute to toast spices.
Add broth, water and Tabasco (if using); bring to a boil. Stir and reduce heat to lowest; cover skillet and simmer for 35 minutes or until the lentils are tender.
While lentils are cooking, remove the chard from the bag and mass it on a cutting board. Chop more finely. Reserve half the chard to assemble the taco.
When lentil cooking time is up, uncover, stir in half the chard, turn up heat and cook for another 5 minutes or until mixture is thickened. Turn heat off and stir in salsa.
Spoon about 1/4-1/3 cup of lentil mixture into each taco shell and top with your favorite taco fixin's.
Use this to substitute for the ordinary taco meat you would prepare for homemade tacos, and also use it in cheese quesadillas, in burritos with rice and cheese, in enchiladas, and even dabbed onto tortilla chips for nachos. This mixture freezes well, so one useful strategy is to make up a full recipe of it, promptly freeze half, and put the other half in the refrigerator, labeled. Eat on it all week long, in all the ways described above, and when it is gone, pull the extra one out of the freezer and let it thaw in the refrigerator. A few days later, you will be ready for more.