Ingredients
12 mini flour tortillas, warmed1 can (15 ounces) lentils, drained3/4 cup pico de gallo1/2 cup enchilada sauce2 tablespoons taco seasoning2 cups shredded Mexican cheese blend, divided CREMA:1 cup sour cream1/2 cup minced fresh cilantro1 tablespoon lime juice1/4 teaspoon sea saltShredded lettuce, sliced ripe olives and chopped tomatoes
Preparation
Preheat oven to 425°. 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.
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.
