I have a variety of chili powders in my spice cabinet. Some I bought from the Asian market and are meant for Thai, Chinese or Indian food, others for the more southwest or Mexican type of spicy. Use the southwest kind for this recipe (usually the chili powder you'd get at the grocery store is great). Mexican oregano is a little bit milder in flavor than Italian oregano - if you don't have it, any kind will do.
We ate these as tacos with blue corn tortillas, chopped red onion, fresh spinach, shredded cheese and plain yogurt. It made enough for about ten tacos. I can imagine there would be enough here for three or four burritos. Also try this in enchiladas, on top of nachos or baked potatoes, with Spanish rice or in a taco salad!
- 1 onion
- 4-5 garlic cloves
- 1-3 jalapenos
- 1 cup green lentils
- 2 1/2 cups vegetable stock
- 1 tablespoon Mexican chili powder
- 1/2 tablespoon ground cumin
- 1 teaspoon dried Mexican oregano
- olive oil