Yummy Taco Cups Stuffed with Lentils, Veggies, and Vegan Cheese Sauce
Ingredients
- 6 tortillas (regular or gluten-free) about 15 cm in diameter
- 1 tbsp vegetable oil
- 1 onion chopped
- 2 cloves of garlic minced
- 3 cups lentils cooked
- 1 cup bell pepper chopped
- 1 cup cherry tomatoes chopped
- 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
- 1 tbsp soy sauce
- 1/2 tbsp balsamic vinegar
- 1/3 cup almond milk or cream
- 3 tbsp tomato paste
- vegan cheese sauce or cheese of choice
Preparation
Place tortillas in heat-resistant bowls and bake them in the oven at 390° fahrenheit (200° celsius) for about 15 minutes until they are lightly browned
The taco cups will firm up after they cooled down
In the meantime, chop the vegetables
Heat oil in a frying pan, add the onion and sauté for a few minutes until softened
Add garlic and bell pepper and fry over medium heat for about 3-5 minutes
Add all the other ingredients (except vegan cheese sauce) and fry for 3-4 more minutes
Put the filling into the taco cups, add vegan cheese sauce and fresh herbs (optional) on top
You can reheat the taco cups in the oven