Lentil Taco Cups
My trusty muffin tin never fails to help me make fun and easy hand-held snacks. These festive vegetarian cups are always a hit with my kids; they're so flavorful, nobody misses the meat. Serve two per serving as a main dish. —Shauna Havey, Roy, Utah
Ingredients
- 12 mini flour tortillas, warmed
- 1 can (15 ounces) lentils, drained
- 3/4 cup pico de gallo
- 1/2 cup enchilada sauce
- 2 tablespoons taco seasoning
- 2 cups shredded Mexican cheese blend, divided
- crema:
- 1 cup sour cream
- 1/2 cup minced fresh cilantro
- 1 tablespoon lime juice
- 1/4 teaspoon sea salt
- Shredded lettuce, sliced ripe olives and chopped tomatoes
Directions
-
1Preheat oven to 425°. Press warm tortillas into 12 greased muffin cups, pleating sides as needed. In a large bowl, combine the lentils, pico de gallo, enchilada sauce and taco seasoning. Stir in 1-1/2 cups cheese. Divide lentil mixture among cups. Sprinkle cups with remaining cheese.
-
2Bake until heated through and cheese is melted, 12-15 minutes. Meanwhile, for the crema, combine sour cream, cilantro, lime juice and sea salt. Serve cups with crema, lettuce, olives and tomatoes.
This reviews section is powered by Viafoura, whose privacy policy governs its data practices.
