Lentil Taco Cups

Total Time Prep: 25 min. Bake: 15 min.
Yield 1 dozen
Contest Winner
Test Kitchen Approved
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

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

  1. 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.
  2. 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.

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
Recipe Creator

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