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
Lentil Taco Cups
Lentil Taco Cups
Prep Time
25 min
Cook Time
15 min
Yield
1 dozen
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
- Preheat 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.
- Bake 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.
Nutrition Facts
1 taco cup: 215 calories, 12g fat (6g saturated fat), 31mg cholesterol, 498mg sodium, 16g carbohydrate (2g sugars, 4g fiber), 9g protein.
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