Mini Lentil Tacos
User Reviews
5
Mini Lentil Tacos
Description
Mini Lentil Tacos are crafted by baking small rounds cut from large flour tortillas in an upturned muffin tray to shape and crisp the shells without deep frying. The filling combines rinsed green lentils with sautéed onion flavored with soy sauce, oregano, smoked paprika, and chili powder, creating a savory and mildly spiced mix. The lentils simmer with these spices, absorbing a blend of earthy and smoky notes while remaining tender yet intact.
The tacos are assembled by spooning the warm lentil filling into the crisp tortilla shells and topping them with grated carrot, sliced red cabbage, and fresh parsley. These toppings add a fresh crunch and visual contrast, complementing the soft texture of the filling and the slight firmness of the shells. Mini Lentil Tacos are well suited for serving as appetizers, light lunches, or as part of a casual meal where a vegetarian protein option is desired.
Since the shells are baked, they firm up as they cool, improving their ability to hold the filling without becoming soggy. The recipe includes simple pantry ingredients and easy seasoning, making it approachable for home cooks looking to prepare a flavorful vegetarian taco variation.
Ingredients
For the mini taco shells
- 2 flour tortilla large
- neutral cooking oil generic cooking oil
For the lentil taco filling
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 onion finely chopped
- 1 teaspoon soy sauce
- 1 teaspoon oregano dried
- ½ teaspoon smoked paprika sweet
- ¼ teaspoon chilli powder
- 1 can green lentils drained and rinsed, 14oz/400g
To serve
- carrot grated
- red cabbage sliced
- parsley
Instructions
- Method
- Preheat the oven to 180C.
- Use a circular cookie cutter to cut as many small rounds out of the tortillas as you can fit.
- Use a brush (or cooking oil spray) to lightly grease the underside of a muffin tray. Place the tortilla rounds between the cups of the upturned tray to form taco shapes, then bake in the oven for 5 minutes or until they begin to turn golden. Allow them to cool in the tray and they will firm up a bit.
Meanwhile, make the filling.
- Heat the oil in a frying pan, then add the onion (save a little to garnish if desired) and cook for a few minutes until soft but not browned.
- Add the soy sauce, oregano, paprika and lentils and stir well. Cook over a medium heat for 5 minutes, stirring often.
To serve
- Fill the taco shells with the filling, then top with veggies and parsley as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 88 kcal
% Daily Value*
| Calories | 88kcal | 4% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Sodium | 190mg | 8% |
| Potassium | 63mg | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 22mg | 2% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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