Lentil Quinoa Taco Cup
Make taco nights more fun with these super cute Vegan Lentil Quinoa Taco Cups! These little cups are filled with a simple, protein packed mixture of lentils and quinoa seasoned with all the spices that make you think tacos.
Servings 18 cups
Ingredients
- 1 tablespoon olive oil
- ½ small onion, diced or grated
- 2 garlic cloves
- ½ cup quinoa, uncooked
- ½ cup lentils, dried
- 1 tablespoon chili powder
- 2 teaspoon ground cumin
- ½ teaspoon oregano
- ½ teaspoon paprika
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 3 cups vegetable broth or water
- 5 large tortillas
- Your choice of toppings such as lettuce, tomatoes, salsa, etc .
Instructions
- Heat olive oil in a deep sauté pan over medium heat. Add onion and cook for 3-4 minutes.
- Add garlic, quinoa, lentils, and all spices. Sauté for 1-2 minutes to toast.
- Carefully pour in broth or water and stir to combine. Bring to a boil and then reduce heat to a simmer. Cover and simmer for 20-25 minutes until lentils and quinoa have cooked through and liquid has been absorbed. Set aside while you prepare tortillas.
- Preheat oven to 400 degrees.
- Cut tortillas into fourths. Press each tortilla piece into muffin pan overlapping where necessary to cover bottom and sides with no openings. You likely won't need half of one tortilla. I had enough filling for 18 cups, but this may vary depending on how much you spoon into each.
- Spoon filling into each cup and bake for 8-10 minutes until edges of tortilla are crisp and lightly browned.
- Remove from pan and top with anything you like. We like lettuce, tomatoes, vegan cheese, olives and salsa.