“Vegetarian taco” is typically code for a taco with a black or pinto bean filling. But you can use heart-healthy lentils instead. Standard brown lentils are easy to find, but if you opt for French green lentils, they will take a bit more time to cook. If you’re craving lentil burritos—just add rice and tortillas.

　　

Ingredients

makes 4 servings

　　1 tablespoon olive oil

　　1 cup finely chopped onion

　　1 garlic clove, chopped

　　1/2 teaspoon salt

　　1 cup brown lentils, rinsed

　　1 (2.25-ounce) package taco seasoning

　　2 1/2 cups vegetable broth

　　1/2 cup fat-free sour cream

　　1 chipotle chile in adobo sauce, finely chopped (use half for less heat), and 2 teaspoons adobo sauce

　　8 taco shells

　　1 1/4 cups shredded lettuce

　　1 cup chopped ripe tomato

　　1/2 cup shredded reduced-fat (2 percent) Cheddar cheese

　　

Step 1

Heat the oil in a large skillet over medium-high heat. Cook the onion, garlic, and salt until the onion begins to soften, 3 to 4 minutes. Add the lentils and taco seasoning. Cook until the spices are fragrant and lentils are dry, about 1 minute. Add the broth. Bring to a boil, reduce the heat, cover, and simmer until the lentils are tender, 25 to 30 minutes.

　　

Step 2

Mix the sour cream, chile, and adobo sauce in a bowl. Uncover the lentils and cook until mixture thickens, 6 to 8 minutes, then mash with a rubber spatula.

　　

Step 3

Spoon 1/4 cup lentil mixture into each taco shell. Top with 2 heaping teaspoons sour cream mixture, the lettuce, tomato, and cheese.

　　The Epicurious Cookbook