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–+ servings
Taco Cups

Veggie Taco Cups

Are you a fan of tacos? Then you'll love these fun veggie taco cups! Crispy baked tortilla cups filled with a savory lentil and veggie mixture, delicious and super easy to make.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Choose Serving Size 6

Ingredients 

  • 6 tortillas
  • 1 ½ cups green lentils canned, drained
  • 1 onion chopped
  • 3 cloves garlic minced
  • 2 red bell peppers chopped
  • ½ cup cherry tomatoes chopped
  • 2 Tbsp tomato paste
  • 1 tsp cumin powder
  • 1 tsp turmeric
  • ½ tsp smoked paprika
  • 1 tsp brown sugar
  • ¼ tsp red pepper flakes
  • 2 Tbsp soy sauce
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp vegan cream optional, for topping
  • 1 Tbsp vegan mayonnaise optional, for topping
  • 1 Tbsp extra virgin olive oil

Instructions

  • Shape your tortilla cups and place them in oven-safe bowls or hand-crafted ones (use aluminium foil), then bake at 200 degrees C for 10-12 minutes, or until they turn golden brown.
  • In a pan, heat the olive oil and saute the onion and garlic.
  • Add the chopped bell peppers and cook for 2-3 minutes.
  • Add the tomatoes, tomato paste and lentils, then bring everything to a simmer.
  • Add all the spices, soy sauce and balsamic vinegar, and season with salt to taste.
  • Cook for 5 minutes until no liquid is left, take off the heat and stir in the vegan cream.
  • Fill the tortilla cups with the mixture and top with vegan mayo (optional, but highly advised).

Notes

Cook the filling until completely dry, with no liquid left, so the tortilla cups stay crisp. Best served fresh; store any leftover filling separately in the fridge for up to 3 days and fill the cups just before serving.