Ingredients
Taco Shells
- 6 tortillas (regular or gluten-free), about 15 cm in diameter
- 1 tbsp vegetable oil
Filling
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 cups cooked lentils (see notes for substitution)
- 1 cup bell pepper, chopped (any color)
- 1 cup cherry tomatoes, chopped
- 2 tsp onion powder
- 1 tsp ground cumin
- 1 tsp turmeric
- ½ tsp smoked paprika
- ½ tsp brown sugar
- ¼ tsp red pepper flakes
- Salt and pepper, to taste
- 1 tbsp soy sauce (gluten-free if necessary)
- ½ tbsp balsamic vinegar
- ⅓ cup almond milk or cream
- 3 tbsp tomato paste
Toppings
- Vegan cheese sauce or cheese of choice (to taste)
- Fresh herbs (optional)
Instructions
- Prepare the Taco Shells: Preheat the oven to 390° Fahrenheit (200° Celsius). Place each tortilla into a heat-resistant bowl, shaping them to form taco cups. Bake in the oven for about 15 minutes until the tortillas are lightly browned and crisp. Remove them and allow to cool; they will firm up as they cool.
- Prepare the Filling: While the taco shells bake, chop onion, garlic, bell pepper, and cherry tomatoes. Heat the vegetable oil in a frying pan over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes. Add minced garlic and chopped bell pepper and cook for an additional 3-5 minutes until tender.
- Add Spices and Lentils: Into the pan, add cooked lentils, chopped cherry tomatoes, onion powder, ground cumin, turmeric, smoked paprika, brown sugar, red pepper flakes, salt, and pepper. Stir well to combine all flavors. Add soy sauce, balsamic vinegar, almond milk or cream, and tomato paste, and fry the mixture for 3-4 more minutes to deepen the flavors and heat through.
- Assemble the Taco Cups: Spoon the lentil and vegetable filling evenly into each baked taco cup. Top with vegan cheese sauce or your preferred cheese and sprinkle fresh herbs if desired.
- Serve or Reheat: The taco cups can be served immediately or gently reheated in the oven if preferred. Enjoy your flavorful and nutritious homemade taco cups!
Notes
- You can substitute cooked beans for lentils if preferred; 1¼ cup dried lentils will yield about 3 cups cooked lentils.
- Experiment with other filling options and variations as detailed in the associated blog post.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican-inspired
- Diet: Vegan
