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Homemade Taco Cups
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Recipe:
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INGREDIENTS:
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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)
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INSTRUCTIONS:
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!
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NOTES:
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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