Ingredients
The following ingredients have 4 Servings
- 6 tortillas ((regular or gluten-free) about 15 cm in diameter)
- 1 tbsp vegetable oil
- 1 onion (chopped)
- 2 cloves of garlic (minced)
- 3 cups lentils (cooked (*see recipe notes))
- 1 cup bell pepper (chopped (color of your choice))
- 1 cup cherry tomatoes (chopped)
- 2 tsp onion powder
- 1 tsp ground cumin
- 1 tsp turmeric
- 1/2 tsp smoked paprika
- 1/2 tsp brown sugar
- 1/4 tsp red pepper flakes
- Salt and pepper (to taste)
- 1 tbsp soy sauce ((gluten-free if necessary))
- 1/2 tbsp balsamic vinegar
- 1/3 cup almond milk (or cream)
- 3 tbsp tomato paste
- Vegan cheese sauce (or cheese of choice (to taste))
Instruction
- Place tortillas in heat-resistant bowls and bake them in the oven at 390° Fahrenheit (200° Celsius) for about 15 minutes until they are lightly browned.
- The taco cups will firm up after they cooled down.
- In the meantime, chop the vegetables. Heat oil in a frying pan, add the onion and sauté for a few minutes until softened. Add garlic and bell pepper and fry over medium heat for about 3-5 minutes.
- Add all the other ingredients (except vegan cheese sauce) and fry for 3-4 more minutes.
- Put the filling into the taco cups, add vegan cheese sauce (or your favorite vegan cheese) and fresh herbs (optional) on top. You can reheat the taco cups in the oven. Enjoy!
