Favorite Taco Filling—Vegan, oil and gluten free

1 small onion, chopped

1/2 cup finely chopped carrots

1 jalapeno pepper, seeded and finely chopped (optional)

2 1/2 cups cooked brown or green lentils (I use the Trader Joe’s Ready To Eat Steamed Lentils)

If using canned lentils in broth, use two cans drained

14 oz can diced tomatoes, fire roasted is best

1 cup corn, I use frozen fire roasted

1/4 to 3/4 cup vegetable broth (depending on how thick you like your taco filling)

2-3 tbsp Taco Seasoning Blend—I use Trader Joe’s, or Kinder’s organic Taco Blend from Costco

Start with 2 tablespoons and add more based on taste and desire for heat

In a medium to large skillet, dry saute the onion, carrot and jalapeno to soften and brown slightly, adding water or broth to prevent sticking. Add the remaining ingredients and mix well. Cook for 15-20 minutes, stirring occasionally. Taste and adjust seasonings.

Use for your favorite tacos, tostadas, or taquitos. Freezes well.

Air Fryer Taquito Recipe:

https://nansimonsen.com/dishes/air-fryer-taquitos-mushroom-black-bean-cauliflower-filling/