Unless I told you (which of course, now, I have) you’d never know that lentils lurk in this delicious meal. They meld seemlessly in with the vegies, mince and mexican flavourings.
Wraps like tortillas are endlessly awesome at hiding stuff from kids. I always roll a short length of foil around the lower half of them (a great tip from Mel, my book editor). It minimises the mess and turns them into a more exciting space-stick dinner.
Remember that kids always take their cues from YOU. So don’t pull faces and make jokes about hippies. Lentils are incredibly good for you, and these fajitas are REALLY tasty. Let me know how you go!
Beef & lentil fajitas
1 tbsp canola oil
1 brown onion, finely diced
4 spring onions, finely sliced
500g beef mince
½ red capsicum, deseeded, finely diced
½ green capsicum, deseeded, finely diced
1 carrot, peeled, grated
400g can brown lentils, rinsed, drained
1 tbsp tomato sauce
1 tbsp BBQ sauce
½ sachet taco seasoning mix
OR MAKE YOUR OWN:
2 garlic cloves, crushed
1 tsp ground cumin
½ tsp dried oregano
10 ready-made tortillas
1 cucumber, diced
1 tomato, diced
1 cup grated cheese
Heat the canola oil in a frying pan over medium heat. Fry the onion and spring onion until golden and softened, 5 minutes or so. Add the mince and cook until totally brown, breaking up lumps as you go.
Add all the capsicum, carrot, lentils, sauces and taco mix (go easy, taste then add more if needed. The sachets tend to be very salty). Or, if you are making your own flavour mix, add all the ingredients now. Stir well. Simmer for 4-5 minutes.
Prepare tortillas according to packet directions.
Tip mince mixture into a large bowl and serve surrounded by the accompaniments all in their own dishes. It’s a fantastic, colourful spread. Let kids build their own fajitas by wrapping a little of everything in a tortilla and they’ll be devoured in no time.
This can all be made ahead, stored in the fridge and put together at the end of the day.