Recipes and Cooking Lentil and Black Bean Tacos Enjoy a meatless dinner tonight with these filling lentil and black bean tacos. Use already-steamed lentils and this is one-pot meal will be on the table in no time. By Jessica Saari Christensen Jessica Saari Christensen Jessica Saari Christensen has been a food editor with Meredith Corporation for almost two decades. She now works as a senior food editor and content manager with Meredith Premium Media, juggling the Better Homes & Gardens portfolio of special interest publications such as Christmas Cookies, Bread Recipes, Pumpkin Recipes, Brunch & Breakfast, Soups & Stews, Farmhouse Cooking, and Veggie-Full. Jessica graduated from Le Cordon Bleu Culinary School Minneapolis/St. Paul at Brown College with honors in 2001, working in the restaurant and catering industry for more than two years before earning a Bachelor of Science degree in Journalism with a minor in Horticulture from Iowa State University. She started as an intern with Meredith Corporation in the garden group of Special Interest Publications, where she wrote articles, researched plants and flowers, and assisted the editorial staff. She started her career a food editor with the Meredith Books Group, where she was the project manager for a dozens of holiday, authored, and special interest cookbooks. During that time, she worked as an editor on the 14th-17th editions of the iconic BH&G New Cook Book (i.e. Red Plaid), acting as the on-staff project manager of the 17th edition. Jessica now oversees the content development and editorial direction for all the Better Homes & Gardens branded special interest publication content—including annual issues such as Christmas Cookies, Bread Recipes, Pumpkin Recipes, Brunch & Breakfast, Soups & Stews, and Farmhouse Cooking. Learn about BHG's Editorial Process Published on April 22, 2020 Print Rate It Share Share Tweet Pin Email Photo: Jacob Fox Total Time: 35 mins Servings: 8 Yield: 4 1/2 cups filling Jump to Nutrition Facts Ingredients ¾ cup water 2 tablespoon tomato paste 1 1 ounce pkg. taco seasoning mix 1 8 ounce pkg cremini or button mushrooms, finely chopped 1 cup chopped onion 1 small jalapeno, stemmed, seeded and minced 1 tablespoon vegetable oil 1 9 ounce pkg. refrigerated steamed lentils* 1 15 ounce can black beans, rinsed and drained 1 cup frozen roasted corn kernels or regular corn kernels 8 6-8 inch corn or flour tortillas Serve-alongs, such as corn or flour tortillas, chopped tomatoes, sliced red onion, guacamole, shredded cheddar cheese, shredded lettuce and/or sour cream Directions In a small bowl whisk together twater, tomato paste, and taco seasoning. In a 4- to 5-qt pot cook mushrooms, onion, and jalapeno in hot oil over medium 8 minutes or until excess liquid is evaporated, onion is tender and mushrooms are just beginning to brown. Stir in lentils, black beans, corn, and the tomato paste mixture. Cook and stir until thickened and bubbly. Serve in tortillas with desired toppers. *Cook Your Own Lentils To cook your own lentils, start by rinsing 3/4 cup dried lentils in a strainer. In a medium saucepan combine lentils and 1 1/2 cups water. Bring to boiling; reduce heat and simmer, covered, 25 to 30 minutes or until tender. Drain, if necessary. Stir in 1/4 tsp. salt. Rate it Print Nutrition Facts (per serving) 186 Calories 3g Fat 33g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 186 % Daily Value * Total Fat 3g 4% Sodium 506mg 22% Total Carbohydrate 33g 12% Total Sugars 4g Protein 8g Vitamin C 5.6mg 28% Calcium 53mg 4% Iron 2.4mg 13% Potassium 436mg 9% Folate, total 70.8mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.