Vegan Lentil Taco Cups with Cheesy Topping
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
- 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 liquid aminos
- 1/2 tbsp lemon juice
- 1/3 cup plant-based milk or cream
- 3 tbsp tomato paste
- Vegan cheese sauce or cheese of choice, to taste
Preparation
Place tortillas in heat-resistant bowls and bake in the oven at 390°F for 15 minutes until lightly browned
Chop the onion, garlic, bell pepper, and cherry tomatoes
Heat vegetable oil in a frying pan over medium heat, add the onion, and fry for 1-2 minutes
Add the garlic and bell pepper, and fry for 3-5 minutes
Add the cooked lentils, cherry tomatoes, spices, liquid aminos, lemon juice, plant-based milk, and tomato paste, and fry for 3-4 minutes
Fill the baked taco cups with the lentil filling
Top with vegan cheese sauce and optional fresh herbs
Reheat the taco cups in the oven if desired
Tips
The taco cups will firm up after they cool down
