Chipotle Bacon Lentil Tacos
Here's the ingredient list:
8 multi-grain medium size tortillas ( I used Fresh & Easy 100 calorie multigrain tortillas)
2 tablespoons olive oil
1/2 cup lentils, uncooked, cleaned
1/2 cup rice, uncooked
2 cups water
1 cup chicken broth
1-2 tablespoons taco seasoning
1 cup fresh spinach
1 cup frozen corn
1/2 cup salsa
6 oz (1/2 package) turkey bacon
1 cup low fat Mexican blend cheese
In medium sauce pan add water, broth and taco seasoning and bring to a boil. Add lentils and rice, cover and simmer on low for 20 minutes. If there's too much liquid after 20 minutes remove lid and continue to cook and stir until liquid has evaporated a little. Stir in salsa, corn and spinach and cook for a few more minutes until spinach wilts.
While this is simmering fry the bacon and crumble. Add to lentil/rice mix after rice is done.
Preheat oven to 375 degrees. Prepare a large cookie sheet or baking pan by brushing with 1 tablespoon olive oil. Fill tortillas with about 1/2 cup of rice mixture, add about an 1/8 of a cup of cheese to each tortilla, fold over like with a taco and lay in pan. Prepare each one and then lightly brush with remaining olive oil. Bake for 20 minutes. Let sit for 5 minutes and then top each one with a little sour cream and chipotle sauce.