Being on this new lentils kick has really made me explore all the cool ways that these legumes can be used. I stumbled upon an awesome recipe by Isa Chandra Moskowitz from the Post Punk Kitchen for ancho lentil tacos. I made this recipe for my taco protein filling and then topped each one with scallions, tomatoes, lettuce, Daiya pepperjack cheese, Tofutti Better-Than-Sour-Cream, and salsa.
A friend recently asked me what I usually made for lunch. This got me to ponder what I actually eat (since most of the time I focus on making hearty meals for dinner). Most of the time I eat leftovers from dinner from the night before. I decided to start documenting the times though that I do find myself making an original lunch.
This meal was brought to fruition from some leftovers I had in the fridge (i.e. black beans & black olives), some of my staple convenience foods (whole wheat tortillas, Daiya cheese, Tofutti Better Than Sour Cream, salsa), and some CSA food (kale).
It was very easy to make. I warmed a whole wheat tortilla in a skillet on the stove and added some Daiya cheese until it started to melt. I reheated some beans with chili powder and put them on the taco. Lastly I put some raw ripped kale leaves, sliced black olives, and some vegan sour cream and salsa on top. Voila! Instant, easy, and tasty!