Baked lentil tacinos

These baked lentil tacinos are full of mexican flavor, crispy and cheesy, and oh so satisfying. I've learned that ground beef can often be substituted with lentils, to turn a classic dish into a vegetarian favorite. The lentil substitution also works great in shepherd's pie and tacos. Lentils are filled with great nutrients and health benefits - they're an awesome vegetarian protein, giving you a good source of iron and magnesium and they're low in cholesterol and great for energy and digestion. The trick about lentils is on their own they can taste pretty blend so you need to mix them with good spices or incorporate them in a flavorful recipe. Warning: you're going to want seconds on these ones.

Baked Lentil Tacinos (adapted from "Little Bento" by Michele Olivier)

Ingredients:

2 tsp olive oil

Half a can of lentils, drained and rinsed (or about 3/4 cup of cooked brown lentils)

1 tbsp chili powder

1/2 tsp ground cumin

1 tsp garlic powder

1/4 tsp paprika

1/4 tsp salt

4 tortillas

1 cup of cheddar cheese or a combination of cheddar and mozzarella

Directions:

Preheat over to 425 F. Heat a skillet with olive oil on medium heat and add in lentils. Add all spices and mix to coat well. Add a tsp or two of water if needed or if you want it saucy. Cook for about 5 minutes then remove from heat. Spread the lentil mixture in the middle of four tortillas and top it with a bit of cheese before rolling it and placing it in a cooking dish. Top with remaining cheese. Cook in oven for 7-10 minutes and then serve.