Vegan homemade taco cups
with Tex-mex shreds
8 small tortillas 12 cm
1 tbsp coconut oil
2 cloves garlic
1 red bell pepper
1 can of peeled tomatoes
1 tbsp tomato paste
1 tbsp. smoked paprika
2 can of lentils
1 tsp. sweet chili powder
1 tbsp. sucker
200 g Emborg Tex-Mex vegan shreds
1 pot fresh coriander
Put the tortillas into bowls and bake them in the oven at 190 degrees until it starts getting brown, about 8-10 minutes. Then cool down.
Chop onion, garlic, bell pepper and peeled tomatoes into fine pieces.
Heat up a wok and add coconut oil then add onion, garlic ped bell pepper and peeled tomatoes.
And tomato paste, juice from peeled tomatoes and smoked paprika.
Stir and add lentils.
Cook and season with chili powder and sucker.
Put the filling into the tortilla cups and top with Emborg Tex-Mex vegan shreds
bake in the oven for 15 minutes.
Top with fresh coriander.
Serve with salad.