With time, my coworkers have gotten used to my lunchtime adventures, going rather wild about some of them, especially my Garbanzo & Avocado Salad. This time around, they were both amused & impressed with the simple but flavorful lunch I came up with on the fly. My original plan was to make a quick lentil & veggie salad with the last few things I had in Pantry Bag. But upon further inspection of its contents, I came across a package of white corn tortillas. All of a sudden I wanted nothing more than a couple of carne asada tacos, the kind you get at those tiny taco trucks, filled with flavorful steak & topped with crisp onions & cool cilantro.
Alas, I had no steak. But I did have the lentils, half a sweet red bell pepper, and my last can of the RoTel diced tomatoes & green chilies I'd scored for my video recipe. I figured they'd make a good meatless filling for some quick little tacos, and they were, indeed, quite delicious. I love this recipe because out of just one cup of lentils & the veggies I had on hand, I was able to make enough filling for two days' worth of lunch for under $5! And even though the photo's not my all-time favorite (wretched office lighting!), I think it still shows off how fresh & tasty these little tacos are.
As far as the preparation goes, I don't expect you to be as weird as I am and keep small containers of salt, cumin, etc. at work so that you can make this dish. That's just one of my many odd Kimberlisms, in case I want to "cook" something that wasn't originally on the schedule. But the point of this recipe is that no matter how random your ingredients, or how limited your cooking set-up might be, you can still create a tasty, filling lunch that won't break the bank. All it takes is a little creativity and an open mind. And some very understanding coworkers who are eagerly awaiting one's next "secret work recipe". :)
Lentil & Sweet Pepper Tacos (makes 4 tacos; total cost per taco: $0.90)
1 c cooked lentils
1/2 large red bell pepper, chopped
1/2 can diced tomatoes w/green chilies (RoTel or store brand are both fine)
Pinch of salt
Pinch of ground cumin
4 small white corn tortillas
2 T diced white onion
2 T chopped cilantro
Combine the lentils, chopped pepper, diced tomatoes & chilies, salt & cumin in a bowl and mix together until well combined. Check for flavor & adjust according to taste. Heat the tortillas either on the stovetop or in the microwave and fill with generous amounts of the lentil & pepper mixture. Top with the diced onion & cilantro, roll 'em up, and enjoy!