INGREDIENTS
1 cup
lentils
16 ozs
refried beans
1 tbsp
healthy oil
1 cup
onion
4 ozs
mushrooms
1 cloves
garlic
1/2 cup
enchilada sauce
4
crunchy baked taco shells
1/2 tsp
garlic powder
1/2 tsp
cumin
1/2 tsp
chili powder
1/4 tsp
cilantro
1/4 tsp
salt
1 serving
spring mix lettuce
1 serving
cheese
1 serving
salsa
1 serving
tomatoes
1 serving
pickled peppers
1 serving
cilantro
1 serving
pico de gallo
1 serving
guacamole