Lentil Tacos with Blueberry Corn Salsa

Ingredients

• 1 tbsp Olive Oil
• ¾ cup Dry Brown Lentils
• ¾ cup Yellow Onion
• ¾ cup Green Bell Pepper
• 3 tbsp Taco Seasoning
• ¾ cup Fresh Corn Kernels
• ¾ cup Fresh Blueberries
• ¼ cup Fresh Cilantro
• 1 whole Jalapeño
• 3 whole Green Onions
• 3 tbsp Lime Juice
• 8 whole Corn Tortillas
• 1 whole Avocado

Instructions

1. Heat olive oil in a medium saucepan over medium heat. Add the lentils, onion, green bell pepper, and taco seasoning. Cook for 5 minutes, stirring occasionally, until the onion begins to soften.
2. Add 2 cups of water and bring to a boil. Reduce heat, cover, and simmer for 20 minutes or until lentils are tender. Season with salt and pepper to taste.
3. While the lentils cook, make the blueberry corn salsa: in a medium bowl, stir together the corn kernels, blueberries, cilantro, jalapeño, scallions, and lime juice. Season with salt and pepper to taste.
4. Warm the corn tortillas in a dry skillet over medium heat for about 20 seconds per side until warm and pliable.
5. Using a slotted spoon, fill each tortilla with the lentil mixture. Top with blueberry corn salsa and sliced avocado, then serve immediately.