Lentil Taco Cups
My trusty muffin tin never fails to help me put fun and easy hand-held mains on the table for my family on busy weeknights. These festive vegetarian cups are always a hit with my kids; they're so flavorful, nobody misses the meat. —Shauna Havey, Roy, Utah
Reviews
Even the meat eaters in our house loved this! We made a double batch (because we cooked dried lentils vs using canned) and used the excess filling in Quesadillas. So flavorful! Next time, I want to add minced jalapeños and onions to the sour cream for some additional “kick”.
These were delicious and filling. I used a slightly thicker blended salsa vice the enchilada sauce. My family doesn't carr for the enchilada sauce much. And they still turned out awesome. Even had some leftovers.
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.
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!