Delicious Vegetarian Lentil Taco Cups Recipe
Table of Contents
Getting Inspired by Lentils
I’ll never forget the day I stumbled upon the idea for these Vegetarian Lentil Taco Cups. It was one of those hectic weeknights when time was short, and my creativity in the kitchen was running even shorter. I had just returned home from a long day, and my fridge seemed to mock me with its sparse offerings. A few flour tortillas, a can of lentils, and some odds and ends of leftover veggies stared back at me as if to say, “What can you do with this?”
That’s when inspiration struck. I remembered a conversation I had with a friend about how much her kids loved taco cups she made using a muffin tin. They were a fun, handheld way to enjoy all the flavors of a taco without the mess. With that memory fresh in my mind, I decided to create my own version, but with a twist—using lentils as the star ingredient.
Making Vegetarian Lentil Taco Cups
As I started mixing the lentils with some leftover pico de gallo and a splash of enchilada sauce, I couldn’t help but smile. This was exactly the kind of dish I needed: quick, easy, and healthy. I pressed the tortillas into the muffin tin, spooned the lentil mixture inside, and topped each one with a generous handful of shredded cheese. The smell that filled my kitchen as they baked was incredible—warm, cheesy, and just a bit spicy.
When I finally took them out of the oven and topped them with a dollop of homemade cilantro lime crema, I knew I had a winner. The best part? My family devoured them, and I barely had time to take a photo before they were gone. These Vegetarian Lentil Taco Cups have since become a go-to in my house, perfect for everything from quick weeknight dinners to fun party appetizers. They’re a reminder that sometimes, the best recipes come from a little bit of desperation and a lot of imagination.
Chef’s Notes – Vegetarian Lentil Taco Cups
- Extra Crisp: For a crispier base, lightly brush the tortillas with a bit of olive oil before pressing them into the muffin tin.
- Flavor Boost: Add a pinch of smoked paprika or cumin to the lentil mixture for extra depth of flavor.
- Cheese Alternatives: For a vegan option, use a dairy-free cheese alternative, and for a richer taste, try mixing in a bit of vegan cream cheese with the lentil filling.
- Toppings: Customize with your favorite toppings—diced avocado, jalapeño slices, or even a drizzle of hot sauce for a spicy kick.
- Serving Ideas: Pair these taco cups with a side of guacamole or a fresh green salad to complete the meal.
Vegetarian Lentil Taco Cups
Get ready to wow your taste buds with these Vegetarian Lentil Taco Cups! Perfect for a quick and easy meal, these hand-held delights are packed with flavor and are sure to be a hit with the whole family. Even the kids won’t miss the meat in these tasty, cheesy cups. Ideal for a fun dinner or a party appetizer, these taco cups are a must-try!
6
servings25
minutes15
minutes320
kcal40
minutesKeep the screen of your device on
Ingredients
- Taco Cups
12 small flour tortillas, warmed
1 can (15 ounces) cooked lentils, drained
3/4 cup fresh salsa (pico de gallo)
1/2 cup red enchilada sauce
2 tablespoons taco seasoning mix
2 cups shredded Mexican cheese blend (divided)
- Cilantro Lime Crema
1 cup sour cream
1/2 cup finely chopped fresh cilantro
1 tablespoon freshly squeezed lime juice
1/4 teaspoon fine sea salt
- Toppings
Shredded lettuce
Sliced black olives
Diced tomatoes
Directions
- Prepare Tortilla Cups: Preheat your oven to 425°F (220°C). Lightly grease a muffin tin and press the warmed tortillas into each cup, pleating the sides as needed to fit.
- Mix Filling: In a large mixing bowl, combine the drained lentils, fresh salsa (pico de gallo), red enchilada sauce, and taco seasoning mix. Stir in 1 1/2 cups of the shredded Mexican cheese blend until well mixed.
- Fill Tortilla Cups: Evenly distribute the lentil mixture into each tortilla cup in the muffin tin. Sprinkle the remaining shredded cheese over the top of each cup.
- Bake: Place the muffin tin in the preheated oven and bake for 12-15 minutes or until the cheese is melted and bubbly.
- Prepare Crema: While the taco cups are baking, prepare the cilantro lime crema by combining the sour cream, finely chopped cilantro, freshly squeezed lime juice, and fine sea salt in a small bowl. Mix until smooth.
- Serve: Once the taco cups are done baking, remove them from the oven and let them cool slightly before removing from the muffin tin. Serve each cup topped with a dollop of cilantro lime crema and garnish with shredded lettuce, sliced black olives, and diced tomatoes.
Equipment
- chef’s knife
- cutting board
- muffin tin
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 320kcal
- Carbohydrates: 35g
- Protein: 12g
- Fat: 15g
- Saturated Fat: 8g
- Cholesterol: 35mg
- Sodium: 650mg
- Potassium: 350mg
- Fiber: 6g
- Sugar: 4g
- Vitamin A: 15IU
- Vitamin C: 10mg
- Calcium: 20mg
- Iron: 15mg
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FAQs – Vegetarian Lentil Taco Cups
Can I make these Vegetarian Lentil Taco Cups gluten-free?
Yes, you can substitute the flour tortillas with corn tortillas to make the recipe gluten-free.
What can I use instead of lentils?
Black beans or chickpeas work well as an alternative to lentils.
Can these taco cups be made vegan?
Absolutely! Simply use a dairy-free cheese blend and a plant-based sour cream for the cilantro lime crema.
How can I prevent the tortilla cups from getting soggy?
Ensure that the lentils are well-drained and not overly wet. You can also bake the tortilla cups for a few minutes before adding the filling to help crisp them up.
Can I prepare these taco cups in advance?
Yes, you can prepare the filling ahead of time and store it in the fridge. Assemble and bake the cups just before serving for best results.
