This Hello Fresh recipe wants you to make tacos and serve them half-open and covered in salad and feta. The Kidlet found that form factor kind of hard to eat, but absolutely loved them as burritos and, later, as quesadillas.

We did need considerably more tortillas than it called for, though.

Smoky Lentil Tacos/Quesadillas with Corn & Poblano Peppers

Hello Fresh

Ingredients

• 1½ C dry red lentils
• ½ lb poblano peppers, chopped
• ½ C frozen corn kernels
• 1 yellow onion, chopped
• 4 cloves garlic, minced
  
• 2 tbsp mexican seasoning
• ¼ tsp chipotle powder
• 2 tbsp soy sauce
• ½ C worth of vegetable broth concentrate
• ¼ C freshly chopped cilantro
  
• a large quantity of tortillas
• toppings (salad, feta cheese, etc...)
  

Directions

1. Add lentils and enough water to cover by 1" to a medium pot. Cover and bring to a boil.
2. Reduce heat to medium-low and cook, covered, for 10-12 minutes.
3. Drain, reserving ½C water.
4. Heat 1 tbsp oil in a large skillet over medium-high heat.
5. Add the peppers and cook, stirring occasionally, until tender-crisp, ~5 minutes.
   
6. Add the corn and cook until warmed through, 1-2 minutes.
   
7. Season with salt and pepper, and buffer on a plate.
8. Add another 1 tbsp oil, then the onion. Cook, stirring occasionally, until softened.
9. Add garlic, mexican seasoning, and chipotle powder. Cook, stirring, until fragrant, ~30 seconds.
10. Add the cooked lentils, soy sauce, broth concentrate, and reserved water to the pan with the onions. Simmer until sauce thickens.
11. Remove from the heat and roughly mash the lentils with a potato masher. Stir in the cilantro and the corn-pepper mixture, and season with salt and pepper.
12. Serve as tacos or burritos, or add cheddar cheese and turn them into quesadillas.