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Lentil Taco Cups

Total Time

Prep: 25 min. Bake: 15 min.


12 taco cups

My trusty muffin tin never fails to help me put fun and easy hand-held mains on the table for my family on busy weeknights. These festive vegetarian cups are always a hit with my kids; they're so flavorful, nobody misses the meat. —Shauna Havey, Roy, Utah
Lentil Taco Cups Recipe photo by Taste of Home


  • 12 mini flour tortillas, warmed
  • 1 can (15 ounces) lentils, drained
  • 3/4 cup pico de gallo
  • 1/2 cup enchilada sauce
  • 2 tablespoons taco seasoning
  • 2 cups shredded Mexican cheese blend, divided
  • CREMA:
  • 1 cup sour cream
  • 1/2 cup minced fresh cilantro
  • 1 tablespoon lime juice
  • 1/4 teaspoon sea salt
  • Shredded lettuce, sliced ripe olives and chopped tomatoes


  1. 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.
  2. 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.
Health tip
  • Skip the 1/2 cup cheese on top and switch to low-fat Greek yogurt to cut saturated fat by more than 50 percent.
  • Test Kitchen tips
  • If you don't have sea salt, use 1/8 teaspoon table salt instead.
  • Mini tortillas are sometimes labeled as tortillas for street tacos.
  • Nutrition Facts

    2 taco cups: 303 calories, 20g fat (11g saturated fat), 43mg cholesterol, 793mg sodium, 17g carbohydrate (3g sugars, 5g fiber), 14g protein.

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