This is a fun way to work some extra green stuff into a meal that might otherwise be a little devoid of bonus nutrients: the parsley and tomatillos in the salsa, plus the spinach as a base for the taco ingredients, go together really well (and might even be an easy way to sneak in some added green stuff for unsuspecting kids...?) It's so yummy, it might just open up the door to more veggie exploration! This recipe is entirely vegan and gluten-free, although if you wanted to swap in your cheese of choice and/ or a different kind of tortilla (corn, wheat, a combination), go for it.
Lentil Spinach Tacos [Vegan]
Slow Cooker Taco Filling:
- 1 cup brown lentils
- 1/2 cup millet
- 4 cups water
- 5 cloves garlic, minced
- 3 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- salt and pepper to taste (a pinch of each is usually good)
For the Tacos:
- 1 1/2 cups of the slow cooker taco filling (lentils, millet, garlic, chili spice, paprika, garlic powder and salt + pepper)
- 1/4 cup of tomatillo salsa
- 2 brown rice tortillas
- 4 cups loosely packed spinach
- 1 tablespoon olive oil
- 1/4 cup vegan cheese
- 2 serrano chili peppers, if desired
- hot sauce of choice, if desired
For the Slow Cooker Taco Filling:
- Combine all ingredients in the slow cooker. Stir.
- Set to 'high' level for three hours. In final hour and a half, reduce heat to low. Lentils and millet should absorb all of the water over this time. Add additional time if needed.
- Give mixture a few turns with a spoon before serving.
For the Tacos:
- Preheat the oven to 200°F and lay brown rice tortillas on a baking sheet. Toss them in the oven for about ten minutes while you compile everything else. They should start to brown a little bit. This is good!
- Heat olive oil over medium in a skillet on the stovetop. Add spinach and sautee until wilted, about 2 minutes.