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Homemade Taco Cups
6 tortillas (regular or gluten-free) about 15 cm in diameter
1 tbsp vegetable oil
1 onion chopped
2 cloves of garlic minced
3 cups lentils cooked (*see recipe notes)
1 cup bell pepper chopped (color of your choice)
1 cup cherry tomatoes chopped
2 tsp onion powder
1 tsp ground cumin
1 tsp turmeric
1/2 tsp smoked paprika
1/2 tsp brown sugar
1/4 tsp red pepper flakes
Salt and pepper to taste
1 tbsp soy sauce (gluten-free if necessary)
1/2 tbsp balsamic vinegar
1/3 cup almond milk or cream
3 tbsp tomato paste
Vegan cheese sauce or cheese of choice (to taste)
Place tortillas in heat-resistant bowls and bake them in the oven at 390° Fahrenheit (200° Celsius) for about 15 minutes until they are lightly browned.
The taco cups will firm up after they cooled down.
In the meantime, chop the vegetables. Heat oil in a frying pan, add the onion and sauté for a few minutes until softened. Add garlic and bell pepper and fry over medium heat for about 3-5 minutes.
Add all the other ingredients (except vegan cheese sauce) and fry for 3-4 more minutes.
Put the filling into the taco cups, add vegan cheese sauce and fresh herbs (optional) on top. You can reheat the taco cups in the oven. Enjoy!
You can also use cooked beans instead of lentils. 1 1/4 cup of dried lentil will yield about 3 cups cooked lentils.
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