During the COVID-19 quarantine, we are focusing on foods that keep for a long time. I’m using ingredients found in my pantry and freezer plus produce that keeps for an extra-long time. Corn tortillas are a good keeper in the fridge and freezer. I also like to use either canned beans from the store or dry beans I can cook up easily on the stove, in my crockpot, or with an Instant-Pot. Onions are a good veggie to have on hand since they can last for months if you keep them in a cool, dry spot. These are all great options for Quarantine Cooking to help you stay healthy while you’re sheltering-at-home.
So how can we put all these three together? How about some Taco Cups? I recently bought a tortilla pan set from Amazon–two set actually. We were planning on giving a set away at our April cooking class. But since that has to be on hold, I’ll have to save them for later. The set contains 6 black pans, about 6 inches in diameter. They are non-stick so it’s easy for the baked tortillas to slide right out.
You can use a corn or whole-wheat tortilla to make Taco Cups. I like using corn ones since they are so much more Mexican and lower in fat than most wheat tortillas. But you choose which ones you like best! Bake them in a 400 degree oven for 8-10 minutes, depending on your oven. Just watch them from time to time as they can brown up pretty fast.
If you don’t have tortilla pans, you can make your own, by flipping a muffin pan around and gently inserting the tortillas in the spaces between the muffin tins.
The baked tortilla cups only take a few minutes to cool. I like to fill them up with our lentil filling. Sometimes, I add a little cooked rice or quinoa to the mix too. I usually have the filling ready, so I can quickly serve it in the cups. We like to drizzle on a cheesy topping. I like our Creamy Golden Veggie Sauce, Creamy Garden Sauce, or Pimiento Nut Cheez Sauce. The filling is easy to put together in a skillet on your stovetop. It cooks up in about 10-15 minutes. So Taco Cups can be a quick meal to serve up for you and your family.
CHEF’S NOTE:Â Â If fresh tomatoes aren’t available, you could use a can of diced tomatoes in their place. They will be just as delicious in this dish.
Taco Cups
Ingredients
- 3 cups cooked lentils
- 1 medium onion chopped
- 1 medium bell pepper red or green
- 1 cup chopped or diced tomatoes
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp lemon juice
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp paprika
- 1 tsp salt or salt substitute or to taste
- 1 tsp dried basil or to taste
- 1/2 tsp maple syrup
- 1/3 cup non-dairy milk
- 3 tbsp tomato paste
Instructions
- Cook lentils according to package directions. Cook over a medium-high heat.
- Add cooked lentils to a non-stick skillet.
- Peel and chop onions; also chop peppers and tomatoes. Add to the lentils.
- Stir in the milk and tomato paste; mix until creamy.
- Add the seasonings. Cook until vegetables are tender--about 10 to 15 minutes.
- Fill baked tortilla cups (baked in a 400 degree oven for 8-10 minutes).
- Drizzle taco cups with a creamy sauce using one of our New-Start recipes. Happy Eating!
