Lentil Taco Cups

• 12 mini flour tortillas
• 1 can (15 ounces) lentils, drained
• 3/4 cup pico de gallo
• 1/2 cup enchilada sauce
• 2 tablespoons taco seasoning
• 2 cups shredded Mexican cheese blend, divided
• 1 cup sour cream
• 1/2 cup minced fresh cilantro
• 1 tablespoon lime juice
• 1/4 teaspoon sea salt
• Shredded lettuce, sliced ripe olives and chopped tomatoes

1. Preheat oven to 425u0b0. Press warm tortillas into 12 greased muffin cups, pleating sides as needed. In a large bowl, combine the lentils, pico de gallo, enchilada sauce and taco seasoning. Stir in 1-1/2 cups cheese. Divide lentil mixture among cups. Sprinkle with remaining cheese.
2. Bake until heated through and cheese is melted, 12-15 minutes. Meanwhile, for the crema, combine sour cream, cilantro, lime juice and sea salt. Serve cups with crema, lettuce, olives and tomatoes.

flour tortillas, lentils, pico de gallo, enchilada sauce, taco, cheese blend, sour cream, fresh cilantro, lime juice, salt, olives

Taken from www.tasteofhome.com/recipes/lentil-taco-cups/ (may not work)