Lentil Taco Cups

Name: Lentil Taco Cups
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6 servings.
Cuisine: Mexican Recipes, Mexican Vegetarian Recipes
Ingredients: 12 mini flour tortillas; 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

My trusty muffin tin never fails to help me put fun and easy hand-held mains on the table for my family on busy week nights. This festive vegetarian dish is always a hit with my kids and it's so flavorful, nobody misses the meat. —Shauna Havey, Roy, Utah

Ingredients

12 mini flour tortillas
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 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.

Test Kitchen tips

If you don't have sea salt, use 1/8 teaspoon table salt instead.

Mini tortillas are sometimes labeled as tortillas for street tacos.

Health tip

Skip the 1/2 cup cheese on top and switch to low-fat Greek yogurt to cut saturated fat by more than 50 percent.

Nutrition Facts

2 taco cups: 303 calories, 20g fat (11g saturated fat), 43mg cholesterol, 793mg sodium, 17g carbohydrate (3g sugars, 5g fiber), 14g protein.

Originally published as Vegetarian Mini Mexican Pizzas in Simple & Delicious April/May 2019

Reviews

Click stars to rate

Average Rating:

curlylis85

Aug 5, 2019

I couldn't find canned lentils so I cooked dried lentils instead. It was great and we didn't miss the meat at all! We also added some chopped avocado as a topping.
mbdumee

May 14, 2019

I was a little dubious about how good this would be with only lentils as a base, so I used half of the lentils and half a pound of ground turkey taco meat. This recipe is full of flavor! My meat-loving husband enjoyed it and said it's a keeper. 2 out of 3 kids liked it, too! Next time I'm going to use all lentils!