Easy Homemade Lentil Taco Cups
Ingredients
- 6 tortillas (regular or gluten-free), about 15 cm in diameter
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 cups cooked lentils
- 1 cup bell pepper, chopped
- 1 cup cherry tomatoes, chopped
- 1 tablespoon soy sauce
- 1/2 tablespoon balsamic vinegar
- 1/3 cup plant-based milk or cream
- 3 tablespoons tomato paste
- Vegan cheese sauce or cheese of choice, to taste
Spice mixture
- 2 teaspoons onion powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon brown sugar
- 1/4 teaspoon red pepper flakes
- salt and pepper to taste
Preparation
Put tortillas in heat-resistant bowls and bake them in the oven at 390 degrees Fahrenheit for about 15 minutes until they are lightly browned.
The taco cups will firm up after they cool 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 if desired.
