Homemade Taco Cups
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 cooked lentils (*see recipe notes)
- 1 cup chopped bell pepper (color of your choice)
- 1 cup chopped cherry tomatoes
- 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
- 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
- vegan cheese sauce or cheese of choice (to taste)
Preparation
Put tortillas in heat-resistant bowls and bake them in the oven at 390° fahrenheit 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 fry for about 1-2 minutes
Add garlic and bell pepper and fry over medium heat for about 3-5 minutes
Add all the other ingredients (except cheese sauce) and fry for a further 3-4 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
Enjoy!
