Easy Taco Cups | Homemade Taco Shells - Elavegan (2024)

Simple and versatile taco cups – perfect for multiple occasions. Within this recipe, I’ve stuffed these homemade taco shells with a vegetable and lentil filling, with a list of tons of other options too. This recipe is vegan, gluten-free, low-fat, and healthy, and can be served as a taco appetizer, side, or main!

Homemade Taco Cups With Lentils And Veggies

When it comes to ‘finger food,’ these taco bowls are fairly ingenious. There’s not even a need for plates (which means less washing up!). Not to mention that they can be served as party food, an appetizer, or even alongside the main dish.

While the homemade taco shells are super versatile, I’ve included one of my favorite filling options below. Plus, lots of bonus ideas for other ways you may want to utilize them. If you have a fussy household, then this is a great dish to satisfy all. And yes, they really do look incredibly cute when served up to family and guests.

Traditional taco salad shells are filled with layers of ground meat, cheese, and salad. However, this version is 100% vegan, containing a lentil and vegetable filling and topped with a creamy vegan cheese sauce. Perfect for snapping off bits of the edible bowl to scoop up all the filling and add crunch to the dish.

Plus, because I’ve used gluten-free tortillas, this recipe is gluten-free, dairy-free, meat-free, low-fat, and vegan! And it only takes around 25 minutes to have them on the table.

Simple Ingredients

The Taco Cups: When making the shells, all you need are some tortillas of your choice. Any will do (wheat, corn, etc.), but I love to use my Gluten-Free Tortillas Recipe.

The Lentil Filling: For this filling, I’ve combined lentils and some of my favorite vegetables; garlic, onion, peppers, and tomato. If you have no lentils, you can also use cooked beans, such as kidney beans, black beans, or chickpeas.

The Sauce: No taco bites would be complete without some sort of sauce. I decided to use my easy Vegan Cheese Sauce, but you could also use store-bought vegan cheese, queso, or even Vegan Sour Cream.

You can read the ‘other filling options’ section below for a ton of additional filling and topping ideas.

These Taco Bowls Are:

• Vegan
• Gluten-free
• Protein-rich
• Low-fat
• Super simple
• Healthy
• Crispy
• Ready in less than 30 minutes
• Can be served plate-free (for less washing up!)
• A great party snack, appetizer, or part of a main!

How To Make Homemade Taco Cups

Making taco cups with tortillas is also super straightforward- anyone can do it! All you need are the tortillas and a ‘vessel’ for creating the cup shape.

Nicknamed ‘taco muffins’ by some – for the fact that they’re made using a muffin tin- these taco cups can be made with a variety of options. I usually use heat-resistant bowls (porcelain, for example).

All you need to do is place the tortillas in the heat-resistant bowls or muffin tray slots and then bake them in the oven at 390F/200C for around 15 minutes until lightly browned. Check my video for visual instructions.

Leave them to cool before removing from the bowls, as they’ll firm up as they cool.

How To Make The Lentil Filling:

What I love about this lentil and vegetable filling is that it’s hearty but healthy and is super easy to prepare in just a few steps.

First, chop your vegetables. Don’t make them too chunky, keeping the mini taco cups in mind.

Next, heat up a large frying pan/skillet with a little oil and then sauté the onion for a couple of minutes, until it begins to soften. Then, add the garlic and bell pepper and lightly fry over medium heat for between 3-5 minutes.

Finally, add the remainder of the filling ingredients (apart from the cheese sauce) and fry for a final 3-4 minutes, and the filling is done.

How To Assemble

When it comes to assembling these taco bowls, timing is key. Add the filling too early, and the tortilla shell can become soggy. For that reason, I love to fill them just before serving or within 30 minutes of when I know they’ll be eaten.

You can also serve the taco bites as a ‘create-your own’ station, so people can spoon in as much of the filling, sauce, and any extras that they want.

To fill:

Add the lentil filling first, followed by a generous spoonful of the vegan cheese sauce and top off with some (optional) fresh herbs.

If they get a little lukewarm before serving, then they can easily be reheated in the oven.

How To Store

Baked tortilla shells can be made 2-3 days in advance and stores in an airtight container/bag at room temperature.

Meanwhile, the lentil and vegetable filling will keep for 5-7 days in an airtight container in the fridge. It is also freezer friendly for up to two months.

Other Filling Options

When it comes to this taco shell recipe, It’s super versatile. If a lentil and veg style filling isn’t what you’re in the mood for, there are still plenty of ways to take advantage of this taco cups recipe.

My favorite way to utilize them is with dishes that can use the crispy shell to scoop up filling and sauce, like curries and stews. Some of my favorite curries include this Easy Red Lentil Dahl, Sweet Potato Curry, or Easy Potato Curry.

And, for stews and other dishes, how about this Easy Veggie Stew, Vegan Bean Chili, or even this Vegan Spinach Artichoke Dip.

You could also swap out any of your traditional taco fillings to use in these taco appetizers too. Like from these Vegan Chickpea Tacos or Oven Baked Spinach Tacos.

Or for more Mexican-inspired fillings, you could use a base of Instant Pot Refried Beans with the vegan cheese sauce and then top with your favorite toppings: guacamole, sour cream, shredded lettuce, and diced tomatoes, some green onions, etc. Or even use as taco salad bowls to serve this Mexican Avocado Salad.

For a sweet treat: Yup, you read that right. These tortilla shells can also be turned into a delicious edible dessert. Sprinkle the bowls with a cinnamon-sugar mixture and then use to fill with ice-cream and toppings, like this Vegan Chocolate Ice Cream.

Recipe Notes & Variations

• You can also use cooked beans instead of lentils. 1 1/4 cup of dried lentil will yield about 3 cups cooked lentils.
• If you want to make these ahead, then you can prepare all the different fillings and toppings and keep in separate containers in the fridge.
• Feel free to adjust the seasonings/ ingredients for the lentil filling to your taste.
• Make sure not to add the filling to these cups too far in advance, as they can make the tortilla shells get soggy over time.
• Depending on the size of your tortillas, you may need to cut out smaller circles from them. Any discarded pieces can be baked in the oven and served as chips with dips.
• Along with using heat-proof bowls and muffin pans, there are several other methods for making the tortilla shells, including using heat-proof canning jars and pressing the tortilla around the outside. You can even buy a specific ‘tortilla shell maker’ pan too.

If you give this vegan taco cups recipe a try, I’d love a comment and recipe rating below. Also, don’t forget to tag me in re-creations on Instagram or Facebook with @elaveganand #elavegan – I love seeing your recreations.

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