Lentil Taco Cups Recipe



Lentil Taco Cups Recipe

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.
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

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 with remaining cheese.
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.

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.

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 percent.
Nutrition Facts :
2 taco cups: 303 calories, 20g fat (11g saturated fat), 43mg cholesterol, 793mg sodium, 17g carbohydrate (3g sugars, 5g fiber), 14g protein.


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