LENTIL TACO CUPS

Lentil Taco Cups image

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. These festive vegetarian cups are always a hit with my kids; they're so flavorful, nobody misses the meat. -Shauna Havey, Roy, Utah

Provided by Taste of Home

Time 40m

Yield 12 taco cups.

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 303 calories, Fat 20g fat (11g saturated fat), Cholesterol 43mg cholesterol, Sodium 793mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 5g fiber), Protein 14g protein.