refried lentils

My taco nights aren’t complete without refried beans. After slathering some on a tortilla, I pile all my other essentials high, resulting in somewhat of a vegan masterpiece, if I do say so myself. (One that only lasts approximately .5 seconds before I eat it, by the way.) Even though I never thought I’d swap out my beloved protein of choice, there’s a viable new option that might make me change my ways: refried lentils.

Lentils are typically found in soups and salads, but Dana Shultz of Minimalist Baker definitely makes a strong case for using them to create super-creamy refried beans. Now, there’s no reason to actually swap pinto beans for lentils health-wise: They’re both loaded with plenty of vitamins and minerals, including iron, manganese, and vitamin B1 and B6, as well as a whole lot of fiber and protein. Sometimes it’s just fun to try something new.

In the recipe, Shultz created her refried lentils in one pot using a handful of ingredients: lentils, avocado oil, onion, garlic, spices, coconut sugar, chipotle pepper, veggie broth, and lime juice. About 30 minutes later, the dish is ready to devour in your tacos or burritos, as a chip dip—whatever you’re in the mood for. With plant protein this good, the options are endless.

Want to make them for yourself? Head over to Minimalist Baker’s Smoky 1-Pot Refried Lentils recipe.

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