Lentil Taco Skillet | School of Medicine | West Virginia University

Ingredients

• 1 tsp olive oil
• 1/2 yellow onion
• 1 (14 oz) can corn kernels, drained
• 1 (14 oz) can black beans, drained and rinsed
• 2 cups cooked lentils
• 3 tbsp tomato paste
• 2 tsp garlic powder
• 1 tbsp chili powder
• 1 tsp paprika
• 1 & 1/2 tsp ground cumin
• 1 & 1/2 tsp dried oregano
• 1/2 tsp onion powder
• 1/4 tsp cayenne powder