Lentil Taco Cups

I have recently adapted to a whole foods, plant-based diet for health reasons. I enjoy finding recipes that I can make for myself and my husband who still loves his meat.

12 mini flour tortillas, warmed

1 can (15 ounces) lentils, drained

¾ cup pico de gallo

½ cup enchilada sauce

2 tablespoons taco seasoning

2 cups shredded Mexican cheese blend, divided

subheading: CREMA:

1 cup sour cream

½ cup minced fresh cilantro

1 tablespoon lime juice

¼ teaspoon sea salt

Shredded lettuce, sliced ripe olives and chopped tomatoes

Directions at tasteofhome.com

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