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Lentil Taco Cups

5 | 4 Reviews
Total Time:Prep: 25 min. Bake: 15 min.

By Taste Of Home Editorial Team

Recipe by Shauna Havey, Roy, Utah

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jul. 06, 2023

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

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%.
    • 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.
    • TEST KITCHEN APPROVED

    Lentil Taco Cups

    Contest Winner
    5 | 4 Reviews Add your review
    Yield:1 dozen
    Prep:25 min
    Cook:15 min
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    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
    Text Ingredients
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    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.
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