Leftover Chili Taco Bowls
This week's lentil chili recipe makes a fantastic base for a healthy weeknight taco bowl!
Ok, I have a confession to make: I totally cheated on this recipe, and I am totally OK with that. I didn’t make my own flatbread! I used the two remaining pitas in the fridge and that made this super amazing dinner that much easier. And let me tell you, this was a huge success:
This recipe is a simple matter of sauteeing a few things, then toasting the whole flatbread. Here’s what you need for two flatbreads:
Start by caramelizing your onions. With a small amount of oil, gently cook the onions on medium heat for about 20 minutes, stirring occasionally. The onions will slowly become translucent, and then start to yellow, and then start to caramelize, like this:
That brown goodness on the edge is what you are looking for. Next, give your eggplant slices a gentle sautee. Get a little browning on them as well
Then, construct your flatbread. Drizzle the pitas with a very small amount of olive oil – maybe one tablespoon between the two pitas. Then add the shredded mozz, then your caramelized onions, and then eggplants and finally feta. Toast them in a toaster oven or a regular oven at about 350 for ten minutes. Keep an eye on them – you are looking for your mozzarella to be melted and maybe browned just a bit.
It was every bit as delicious as it looks. And as a bonus, we actually used one of the eggplants from our garden! Kind of exciting.