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Preparation time: 15 minutes
Cooking time: 8 hours
Serving: 6 tacos
Ingredients:
¼ cup quinoa, rinsed
¼ cup brown lentils
¼ cup beluga or brown lentils
2 cups water
½ tsp smoked paprika
2 garlic cloves, minced
½ tsp chili powder
Pepper and salt, to taste
6 soft or hard corn taco shells
Directions:
1. Combine all the ingredients except pepper, salt and taco shells in a 1½ to 2 qt slow cooker then cook on low heat setting for 7 to 9 hours.
2. Before you serve, add pepper and salt.
3. Taste then adjust the seasonings as required.
4. Serve filling in taco shells top with tomatoes, lettuce, salsa, or any desired taco toppings.
5. Add more water if you won’t be around during the last minute so it doesn’t burn.
