Crystal Margarine Recipes
Prep: 40 minutes
Servings: 24 bites
Pleasing a crowd doesn’t have to be difficult, especially not when you come prepared with these delicious Lentil and Sweet Potato Tortilla Cups. Nestled in a delicate tortilla cup, you can allow your imagination to run wild with toppings like green onions, olives, and more, served alongside a party-pleasing helping of lentils and sweet potatoes. These tortilla cups also make a great side to a big bowl of your favourite plant-based chili. Perfect as a bite-sized delight when you’re hosting or on-the-go!
For more fun meal ideas, follow Crystal Margarine on Instagram.
ingredients
Tortilla Cups
4 large (10")
flour tortillas
4 tbsp
Crystal Margarine, divided
1 1/4 cups
water
1/3 cup
red or brown lentils, rinsed and drained
1/2 medium
sweet potato, peeled and diced into 1/2" cubes
1/2
small white onion, minced
1 tsp
garlic, minced
1 tsp
salt
1 tsp
chili powder
1 tsp
ground cumin
1/2 tsp
cayenne pepper
1/2 tsp
dried oregano
1/2 tsp
ground black pepper
1/2 cup
cheddar cheese, finely grated
1/2 medium
avocado, diced into 1/4" cubes
3 tbsp
red onion, finely chopped
1/4 cup
sour cream
directions
Preheat oven to 350°F (180°C).
Using a 3 inch round cutter, cut 24 rounds from the tortillas. Cut a slit through half each tortilla round, towards the center.
Place the tortilla rounds on a plate and cover with a well dampened towel. Microwave for 30 seconds to soften.
In a small bowl, melt 1 tbsp of Crystal margarine.
Take one tortilla round (keeping the others covered by the paper towel) and brush with melted Crystal margarine. Overlap the two sides of the slit until a cup shape is formed; press well into the cup of a mini-muffin tin. Repeat with remaining tortilla rounds.
Bake your tortilla cups until crispy; this should take about 8-10 minutes. Remove from the oven and allow them to cool to room temperature.
Sweet Potato & Lentil Filling
In a small pot on high heat, bring the water and lentils to a boil. Cover and reduce heat to medium low; simmering for 20 minutes. Add the sweet potato and simmer until soft, about 8 minutes.
In a large skillet melt 3 tbsp of Crystal margarine over medium heat. Add onion and cook until softened; 2 minutes. Add garlic, salt, spices, and lentil mixture to the onion and cook, stirring, for 5 minutes. Set aside to cool.
Spoon one heaping spoonful of lentil filling into each tortilla cup. Top with shredded cheese, avocado, and red onion. Drizzle with sour cream and serve.
Chef’s Notes:
- Try different toppings such as salsa, black olives, green onion, or shredded lettuce.
- If the tortillas start to become difficult to form into cups, re-wet the paper towel and microwave again for 30 seconds.
- Pairs perfectly with our vegan queso dip!
