Dinner Plate #79

 

A truly amazing meal: A taco filled with lentil, walnut, and mushroom taco "meat," avocado crema, and romaine lettuce alongside refried black beans and jalapenos and some jazzed up Mexican rice.

Though I didn't have the exact perfect ingredients for it, this is close to the recipe at Rainbow Plant Life for lentil tacos with avocado crema. I had some cooked lentils in the fridge that needed using, as well as some white mushrooms. I subbed romaine for the cabbage the recipe asks for. I also used frozen cilantro. Look at me, being brave with what I've got! I found this to be absolutely wonderful. I have been skeptical of lentil tacos, but this had a great texture with the walnuts and the mushrooms, plus the lettuce gave a good crunch. I immediately wanted another taco after this. This recipe is a definite keeper!

I had the rice in my freezer already from a while ago; I give thanks to past me for the kindness. It was perfectly delightful here. I probably didn't need rice or beans here, because the tacos had everything (carbs, protein, etc.), but sometimes, you want what you want.

And life will be easier and the meals a little more fun for a bit because I am now on a staycation! I really needed a break, so I hope it's a fun one.