Vegan Homemade Taco Cups
- 200 g Emborg Plant-Based Cheddar Flavoured Shreds
- 8 Small Tortillas (12 cm)
- 1 tbsp Coconut Oil
- 1 Onion
- 2 Cloves Garlic
- 1 Red Bell Pepper
- 1 can of Peeled Tomatoes
- 1 tbsp Tomato Paste
- 1 tbsp. Smoked Paprika
- 2 cans of Lentils
- 1 tsp. Sweet Chili Powder
- 1 tbsp. Sugar
Try these delicious Mexican Vegan Taco Cups. Perfect for a snack or to be enjoyed for dinner.
Form the tortillas into bowls and bake them in the oven at 190 degrees until they starts getting brown in about 8-10 minutes. 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.
And tomato paste, juice from peeled tomatoes and smoked paprika.
Stir and add lentils.
Cook and season with chili powder and sugar.
Put the filling into the tortilla cups and top with Emborg Plant-Based Cheddar Flavoured Shreds.
Bake in the oven for 15 minutes.
Top with fresh coriander and serve with salad.