tortilla bowls (homemade easy taco cups) with lentils peppers tomatoes and vegan cheese
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Homemade tortilla bowls

These homemade tortilla bowls (taco cups) are easy to make and great for lunch, dinner or as a party snack! The recipe is vegan, gluten-free and yummy!
Course Main Course, Snack
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Author Michaela Vais

Ingredients

  • 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 cooked lentils (*see recipe notes)
  • 1 cup chopped bell pepper (color of your choice)
  • 1 cup chopped cherry tomatoes
  • Spice mixture: 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 plant-based milk or cream
  • 3 tbsp tomato paste
  • Vegan cheese sauce or cheese of choice (to taste)

Instructions

  • Put tortillas in heat-resistant bowls and bake them in the oven at 390° Fahrenheit for about 15 minutes until they are lightly browned.
    How to make homemade gluten-free tortilla bowls aka taco cups
  • The taco cups will firm up after they cooled down.
    Baked tortilla bowls aka taco cups gluten-free
  • In the meantime, chop the vegetables. Heat oil in a frying pan, add the onion and fry for about 1-2 minutes. Add garlic and bell pepper and fry over medium heat for about 3-5 minutes.
  • Add all the other ingredients (except cheese sauce) and fry for a further 3-4 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!

Notes

  • You can also use cooked beans instead of lentils.