The other night I made the mistake of asking my three year old what she wanted for dinner. I thought she was going to ask for her normal meal. Noodles, sauce and broccoli. Well no! Lily decided on tacos.
Parents, do not ask your kid what they want for dinner. An open ended question, when you have hardly any food in the house. I didn’t want to be a mean Mom, and make her something she didn’t want to begin with.
So I made my way to the cupboard, stared at it for a few minutes till I realized I had one can of lentils. Lily wanted tacos, I knew I could make them. The only thing was I had to make the tortillas from scratch. But honestly I prefer them that way. There is something about fresh, chewy tortillas. Makes tacos at home that much tastier.s
Don’t feel like you have to make the tortilla from scratch. It’s messy and adds more time, but it does make it all worth it when they are done. If you’ve never made tortillas before, don’t try it tonight. Give yourself a day where you can practice for an hour or two. Do a couple of batches till you perfect the dough, rolling them thin. And quickly cooking them on a pan. The first time I made them, let’s just say the smoke alarm went off a few times. My girls, and Odin were not happy. More like in shock from the piercing alarm going off every three minutes.
My favourite thing about making tacos for the kids, is being able to hide all different kinds of vegetables. Mince up whatever you like and let the taco seasoning mask the appearance and taste of each vegetable. I usually use whatever I have on hand plus corn. If my kids see corn, they dive right in! It helps encourage the first bite. Which saves me the hassle of repeating myself a million times to “eat your dinner”. While my toddler gives me the death stare.
And yes I use pre-mixed seasoning. I have made my own taco seasoning mix in the past. But truthfully, I love how easy it is to just grab the mix and go. Not having to buy five different spices and create the correct recipe. To get the perfect, authentic taco taste.
What are we waiting for? Let’s get cooking!
- 2 1/4 cups gluten free or all purpose flour
- 1/2 tsp Salt
- 3 tbsp Extra Virgin Olive Oil
- 1 Cup warm water
- Add 2 cups of flour of choice, and the rest of the ingredients into a bowl. Mix with wooden spoon till dough forms and pulls away from the sides.
- Place into floured surfaced and kneed only 10 times. (Don’t over work the dough)
- Rest for 10 minutes.
- Cut into 10 pieces, and roll out very thin. About 6-7 inches in diameters.
- Heat a flat pan on medium heat.
- Cook tortillas one at a time, 1 minute each side.
- Repeat till all dough is formed.
- 1 yellow onion, minced
- 2 cloves garlic, minced
- 4 White mushrooms minced
- 1/3 cup minced Green Pepper
- 1 cup shredded Sweet Potato
- 1/3 cup corn
- 1/4 cup Coconut oil (or any cooking oil on hand)
- 1 can, drained and rinsed lentils
- 1/2 a package of Clubhouse Low Sodium Taco Seasoning
- 1/2 cup of water
- Cheese of choice – I use mozzarella
- In a sauté pan. Add all vegetables and coconut oil. Sauté for 7-10 minutes till vegetables are cooked. (I usually wait till the onions are translucent).
- Add Lentils, sauté for another 10 minutes.
- Add taco seasoning, water and cook for 3-5 minutes till water thickens. Remove from heat.
- Preheat your panini press, a second fry pan or I use my cast iron piece attached to my Samsung Stove.
- Build your burrito. Place cheese on a tortilla. Top with the lentil mix.
- Be sure to roll tightly, and that the sides are in so none of the filling falls out.
- Place your burrito in your cooking device of choice, brown each side.
- Cool for 5 minutes, then serve with your favourite side!
A fun meal with different vegetables hidden inside. I’ve made this countless times, and my girls have never questioned what’s inside!
Be sure to share your creations on social media, and don’t forget to tag me! @jaclyn.yvonne. I would love to see!
Thanks for reading,