Veggie Tacos

The dreary weather sucked the life right out of me last night, so I had just enough energy to throw a few ingredients together. I always keep a pack of tortillas in my bread box for days when I'm feeling lazy, so I whipped up a batch of vegetarian tacos. Also, in case you're wondering, corn tortillas and stainless steel pans don't mix so well. It took me an hour of scrubbing to get the burned tortilla chunks out of my favorite skillet.

You can top with these with whatever you like. My favorites are light sour cream and avocado (lots and lots of avocado). It also works a lot better if you heat your tortillas up right before you serve these. I usually heat an empty skillet on medium-high and place a tortilla in it and cook for about 5-10 seconds each side. As I previously mentioned, it works much better in a non-stick skillet, although I'm trying to phase those out of my kitchen.

Vegetarian Taco Filling
Makes enough for 3 people at 144 calories each, plus the calories for the tortillas and toppings

2 cups of sprouted legumes, such as lentils, peas, etc.
1 tablespoon oil
1 yellow onion, sliced
1 large bell pepper, sliced
1/2 cup chopped tomatoes (I use Pomi boxed tomatoes)
1 tablespoon chili powder
Sriracha, to taste
Salt and pepper, to taste

1. Place the sprouted legumes in a pot with enough water to cover. Bring to a simmer and cook for 10 minutes. Drain.
2. Heat the oil over medium-high in a large skillet. Add the onion and pepper and cook until the pepper is starting brown. Add the tomatoes and sprouted legumes.
3. Cook until hot, then add your seasonings. Remember, a little sriracha goes a long way! Don't burn off your taste buds!
4. Eat and enjoy

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