- Servings : 4
- Prep Time : 25m
- Cook Time : 10m
- Ready In : 40m
If you’ve ever heard of Campbell’s recipe for Taco Skillet, you would understand how tasty this is. We completely veganized it and it tastes pretty darn close to the original! A simple and warm meal that you can add anything to! Serve with a side salad or vegetables. This recipe is the core of the meal, but I think it would be really tasty if you added bell peppers to the top. You can add your vegetables wherever! This happens to be oil-free, too, so it has a low fat content. Enjoy!
- 1 cup rolled oats
- 1 cup lentils, uncooked
- vegetable broth, enough to cover the lentils (about 1 cup or so)
- 1 cup tomato soup
- 1 cup chunky salsa
- 1 cup water
- 8 corn tortillas, cut into 1″ pieces
- 1 Tablespoon all-purpose flour
- 1 Tablespoon dried onion flakes
- 1 teaspoon garlic salt
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon onion salt
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon sugar
Place lentils in a saucepan with vegetable broth and bring to a boil. Simmer for 15 minutes or until the water has evaporated and the lentils are soft. Place in a food processor with oats. Process to combine.
For seasonings (flour, onion flakes, garlic salt, cumin, paprika, chili powder, onion salt, cayenne, and sugar), combine well in a bowl.
In a large skillet, or electric skillet, on medium-high heat cook lentil and oat mixture with seasonings. Cook until browned, then add tomato soup, salsa, water, and corn tortillas. Bring to a boil, then cover and cook for 5 minutes. Serve with whatever other vegetables you choose and enjoy.