Try these delicious Vegan Homemade Taco Cups. Try these delicious Mexican Vegan Taco Cups. Perfect for a snack or to be enjoyed for dinner. Click here for full recipe.

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Ingredients
Instructions

Vegan Homemade Taco Cups

Dinner
Appetizer & Snacks
Lunch box Ideas
Mexican
Plant-based

Try these delicious Mexican Vegan Taco Cups. Perfect for a snack or to be enjoyed for dinner.

45 mins

4 persons

Ingredients

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    Instructions

    • Form the tortillas into bowls by placing them in small oven-proof tins and bake them at 190 °C for 8-10 minutes until they starts getting brown. Then leave them to 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, bell pepper and tomatoes. Do not toss the juice from the tomatoes.

    • Add tomato paste, juice from peeled tomatoes and smoked paprika to the wok.

    • Stir and add lentils.

    • Cook for 10 minutes and season with chili powder and sugar.

    • Stuff the filling into the tortilla cups and top with shredded plant-based cheddar.

    • Bake in the oven for 15 minutes until the cheese is melted.

    • Top with fresh coriander and serve with salad. Bon appétit!

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    emborg
    45 mins
    4 persons

    Vegan Homemade Taco Cups

    Try these delicious Mexican Vegan Taco Cups. Perfect for a snack or to be enjoyed for dinner.
    Vegan Homemade Taco Cups - Emborg


    4 persons

    Ingredients

      Add to shopping list

      Instructions

      • 1. Form the tortillas into bowls by placing them in small oven-proof tins and bake them at 190 °C for 8-10 minutes until they starts getting brown. Then leave them to cool down.

      • 2. Chop onion, garlic, bell pepper and peeled tomatoes into fine pieces.

      • 3. Heat up a wok and add coconut oil then add onion, garlic, bell pepper and tomatoes. Do not toss the juice from the tomatoes.

      • 4. Add tomato paste, juice from peeled tomatoes and smoked paprika to the wok.

      • 5. Stir and add lentils.

      • 6. Cook for 10 minutes and season with chili powder and sugar.

      • 7. Stuff the filling into the tortilla cups and top with shredded plant-based cheddar.

      • 8. Bake in the oven for 15 minutes until the cheese is melted.

      • 9. Top with fresh coriander and serve with salad. Bon appétit!