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

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


  • 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)


  • 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!


  • You can also use cooked beans instead of lentils.