Vegetarian Bean and Lentil Tacos

Ingredients

• 2 teaspoons canola oil
• 1 cup carrot, shredded
• 1 cup zucchini, shredded
• 1 cup onion, finely chopped
• 1/2 teaspoon garlic powder
• 1/2 cup mushroom, finely sliced

• 1 (14 ounce) can cooked lentils, drained
• 2 1/2 teaspoons fajita seasoning mix

• 1 (15 ounce) can fat-free refried beans
• 8 taco shells
• 1/2 cup reduced-fat cheddar cheese, shredded

Toppings

• reduced-fat sour cream (optional)
• salsa (optional)
• guacamole (optional)
• jalapenos (optional)

Directions

1. 1

   Heat oil in a large pan over a medium heat.

2. 2

   Add in the shredded carrots, zucchini, chopped onions and the garlic powder.

3. 3

   Stir for a minute two before reducing the heat and letting them sweat for about 5 minutes, stirring occasionally.

4. 4

   Add the lentils, mushrooms and fajitas seasoning and cooking, stirring often, over medium heat for another five minutes.

5. 5

   Meanwhile, put the taco shells in the oven to cook through. The ones that I buy take about 5 minutes so this can be done while the lentils and mushrooms are cooking down.

6. 6

   Stir the refried beans into the vegetable and lentil mixture until everything is combined and the beans are just warmed through.

7. 7

   Spoon the lentil and bean mixture into the taco shells and top with shredded cheese.

8. 8

   Add any of the other toppings you may enjoy and eat as you would a 'normal' taco.