Lentil Taco Cups Recipes

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.

Steps:

• In a large nonstick skillet, heat oil over medium heat; saute onion and garlic until tender. Add lentils and seasonings; cook and stir 1 minute. Stir in broth; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 25-30 minutes. , Cook, uncovered, until mixture is thickened, 6-8 minutes, stirring occasionally. Mash lentils slightly; stir in salsa and heat through. Serve in taco shells. Top with remaining ingredients.

Steps:

• Heat oil in a skillet over medium heat; cook and stir onion and garlic until tender, about 5 minutes. Mix lentils and taco seasoning into onion mixture; cook and stir for 1 minute.
• Pour chicken broth into skillet and bring to a boil. Reduce heat to low, cover the skillet, and simmer until lentils are tender, 25 to 30 minutes.
• Uncover the skillet and cook until mixture is slightly thickened, 6 to 8 minutes. Mash lentils slightly; stir in salsa.
• Serve about 1/4 cup lentil mixture in each taco shell.

Steps:

• Combine ancho chile powder, cumin, coriander, oregano, salt, and fennel in a small bowl.
• Heat oil in a large skillet over medium-high heat. Cook onion and garlic, stirring occasionally, until lightly browned, about 3 minutes. Add spice mixture and cook, stirring, until toasted, about 30 seconds.
• Reduce heat to medium and add cooked lentils, tomato paste, a few splashes of water, and chipotle peppers. Cook, mashing lightly with a fork and adding water if necessary, until lentils are heated through and hold together, about 5 minutes. Season with additional salt if needed and adobo or hot sauce.
• Lightly toast tortillas in a cast-iron skillet over medium heat. Spread about 1/3 cup filling down center of each tortilla. Top with lettuce, tomatoes, and cilantro. Serve with guacamole and lime wedges.

Steps:

• Heat oil in large skillet over medium-high heat. Cook onion, garlic and salt until onion begins to soften, 3 to 4 minutes. Add lentils and taco seasoning. Cook until spices are fragrant and lentils are dry, about 1 minute. Add broth; bring to a boil. Reduce heat, cover and simmer until lentils are tender, 25 to 30 minutes. Mix sour cream, chile and adobo sauce in a bowl. Uncover lentils and cook until mixture thickens, 6 to 8 minutes. Mash with a rubber spatula. Spoon 1/4 cup lentil mixture into each taco shell. Top with 2 heaping teaspoons sour cream mixture, lettuce, tomato and cheese.

Steps:

• Dump everything in a medium pot and bring to a boil.
• Turn down the heat to a little lower than medium and cook covered (just like rice) until done. I usually stir every 5-6 minutes, but you probably don't need to once the spices are mixed!
• Use just like regular taco filling.