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Vegan Lentil Taco Cups with Baked Tortilla Shells

Name: Vegan Lentil Taco Cups with Baked Tortilla Shells
Cuisine: Mexican Food
Ingredients: 6 tortillas (regular or gluten-free), about 15 cm in diameter; 1 tbsp vegetable oil; 1 onion, chopped; 2 cloves garlic, minced; 3 cups cooked lentils (*see recipe notes); 1 cup chopped bell pepper (color of your choice); 1 cup chopped cherry tomatoes; 1 tbsp soy sauce (gluten-free if necessary); 1/2 tbsp balsamic vinegar; 1/3 cup plant-based milk or cream; 3 tbsp tomato paste; 2 tsp onion powder; 1 tsp ground cumin; 1 tsp turmeric; 1/2 tsp smoked paprika; 1/2 tsp brown sugar; 1/4 tsp red pepper flakes; salt and pepper to taste; vegan cheese sauce or cheese of choice (to taste)

Quick & EasyVeganAppetizers & SnacksHealthy snacksDairy-freeGluten-freeMexican FoodTortillasOvenNon-dairy cheese

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Ingredients

6 tortillas (regular or gluten-free), about 15 cm in diameter
1 tbsp vegetable oil
1 onion, chopped
2 cloves garlic, minced
3 cups cooked lentils (*see recipe notes)
1 cup chopped bell pepper (color of your choice)
1 cup chopped cherry tomatoes
1 tbsp soy sauce (gluten-free if necessary)
1/2 tbsp balsamic vinegar
1/3 cup plant-based milk or cream
3 tbsp tomato paste

Spice mixture

2 tsp onion powder
1 tsp ground cumin
1 tsp turmeric
1/2 tsp smoked paprika
1/2 tsp brown sugar
1/4 tsp red pepper flakes
salt and pepper to taste

Cheese

vegan cheese sauce or cheese of choice (to taste)

Preparation

Put tortillas in heat-resistant bowls and bake in the oven at 390°F for about 15 minutes until lightly browned
Chop the vegetables, heat oil in a frying pan, add the onion and fry for 1-2 minutes, then add garlic and bell pepper and fry for 3-5 minutes over medium heat
Add all the other ingredients except the cheese sauce and fry for a further 3-4 minutes
Put the filling into the taco cups, then top with vegan cheese sauce and fresh herbs (optional)