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.