Olive Oil Diced calabacitas or zucchini Diced onion Garlic finely diced Jalapeño finely diced Poblano pepper roasted Cooked lentils Water Ground cumin Whole oregano crushed Salt Pepper Corn Tortillas Lime
You start with a big pot of lentils. Whenever I make lentils, I always remember my mom’s lentil soup. They’re far more versatile than that, though.
In a large skillet, heat the olive oil. Add the calabacitas (or zucchini, if using), salt and cook for 2 minutes.
Then add the onion, jalapeño, and salt. I’m using red onion, but you can use regular white or yellow onion. Cook for 1 minute.
Add the lentils and roasted poblano chile slices. Stir, cover, and cook for 5 minutes.
Add some of the lentil mixture to each warm corn tortilla. Top with salsa and serve with refried beans and lime for freshness.