Crock Pot Brown Rice & Lentil Tacos (Vegan/Vegetarian)

• 1/2 cup brown rice
• 1 cup lentils
• 1 red onion, chopped
• 2 tbsp. chopped garlic
• 2 tbsp. chili powder
• 1 tsp. ground coriander
• 1 tsp. ground cumin
• 1 tsp. onion powder
• 1 tsp. paprika
• 1/2 tsp. red pepper flakes
• 1/2 tsp. salt
• freshly ground black pepper
• 4 1/2 cups reduced sodium vegetable broth

Add the first 12 ingredients to the crock (everything but the broth).

Pour the broth over the top and give it a good stir.

Cover crock and cook on high for 3 hours.  If you are around, give it a stir at the last 30 minutes of cooking.

Yields six 1-cup servings: 145 calories, 0.5 grams fat, 24.6 net carbs, 7.2 grams protein. (taco filling only, doesn't include tortillas or toppings). ENJOY!

Serve on tortillas with your favorite toppings, such as chopped lettuce, avocado chunks, chopped tomatoes, slice black olives, shredded cheese (vegan or regular), and taco sauce.  I use protein tortillas to boost up my protein intake.  YUM!

Photo shows 2 tacos with one 1-cup serving of the taco filling, 1/2 cup in each taco. DELISH!