Lentil and Brown Rice Tacos

Ingredients

• Lentils

  Mature seeds, cooked, boiled, without salt

  ¾ cup or 149g

• Brown rice

  Long-grain, cooked

  ¾ cup or 146g

• Water

  Plain, clean water

  4 cup or 947g

• Bouillon cubes and granules soup

  Low sodium, dry

  4 cube or 14g

• Chili powder

  Spices

  4 tsp or 10g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Onion powder

  Spices

  2 tsp or 5g

• Garlic powder

  Spices

  ½ tsp or 2g

• Tortillas

  Ready-to-bake or -fry, flour

  4 tortilla, medium or 184g

• Tomatoes

  Red, ripe, raw, year round average

  1 large whole or 182g

• Onions

  Raw

  ½ large or 75g

Directions

1. Dump everything in a medium pot and bring to a boil.
2. Turn down the heat to a little lower than medium and cook covered (just like rice) until done. I usually stir every 10 minutes or so.
3. Stuff into soft flour tortillas with cheese, onions, and tomatoes.

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