Loaded Tex-Mex Lentil and Beef Fajita Bowls

• Meanwhile, core, then cut pepper into 1/4-inch slices. 
• Peel, then cut onion into 1/4-inch slices. 
• Peel, then mince or grate garlic. 
• Roughly chop cilantro. 
• Using a strainer, rinse lentils until water runs clear.
• Heat a large non-stick pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then beef. Season with salt and pepper. Cook for 4- 6 min, breaking up beef and stirring often until beef is cooked through.** 

• Heat a large pot over medium heat.
• When hot, add 1 tbsp (2 tbsp) oil, then garlic. Cook for 30 sec, stirring constantly, until fragrant.
• Add lentils, Tex-Mex Paste and 2 cups (4 cups) water. Bring to a boil over high heat.
• Once boiling, reduce heat to medium. Cook for 10-15 min, stirring often, until lentils soften and sauce thickens. Season with pepper.

• To an unlined baking sheet, add tortilla chips,1 tbsp (2 tbsp) oil and half the Enchilada Spice Blend. Toss to coat. 
• Broil in the middle of the oven for 2-3 min, until lightly toasted.
• Transfer to a plate. 

• Add peppers, onions and 1 tbsp (2 tbsp) oil to the same unlined baking sheet (used to toast chips). Season with remaining Enchilada Spice Blend, salt and pepper, then toss to combine. 
• Broil in the middle of the oven for 5-8-min, stirring halfway through, until tender.

• Fluff rice with a fork, then stir in half cilantro. 
• Stir remaining cilantro into lentils, then season with salt and pepper, to taste. 
• Divide rice between bowls. 
• Top with lentils, then beef and veggies.
• Sprinkle over cheese, then remaining cilantro.
• Dollop over sour cream.
• Use the toasted chips to scoop or crumble over for added crunch.

If you've opted to add beef, heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then beef. Season with salt and pepper. Cook for 4- 6 min, breaking up beef and stirring often until beef is cooked through.**