Lentil and Sweet Potato Tortilla Cups

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.
Prep Time: 40 minutes
Cook Time: 10 minutes
Yield: 24 bites

Ingredients

• 4 large (10 in / 25 cm) flour tortillas
• 56 g / 4 tbsp Crystal margarine, divided
• 300 ml / 1 1/4 cup water
• 70 g / 1/3 cup red or brown dried lentils, rinsed and drained
• 100 g / 1/2 medium sweet potato, peeled and diced into 1/2 in (1 cm) cubes
• 45 g / 1/2 small white onion, minced
• 6 g / 1 tsp minced garlic
• 6 g / 1 tsp salt
• 4 g / 1 tsp chilli powder
• 4 g / 1 tsp ground cumin
• 2 g / 1/2 tsp cayenne pepper
• 1 g / 1/2 tsp dried oregano
• 1 g / 1/2 tsp ground black pepper
• 50 g / 1/2 cup finely grated cheddar cheese
• 75 g / 1/2 medium avocado, diced into 1/4 in (6mm) cubes
• 40 g / 3 tbsp finely chopped red onion
• 60 g / 1/4 cup sour cream

Directions

1. Preheat oven to 350°F (180°).
2. Using a 3 inch (7.5 centimetre) round cutter, cut 24 rounds from the tortillas. Cut a slit through each tortilla round, towards the centre.



3. Place tortilla rounds on a plate and cover with a well dampened paper towel. Microwave for 30 seconds to soften.
4. In a small bowl, melt 1 tablespoon (15 grams) of Crystal margarine.
5. 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.



6. Bake until tortilla cups are crispy; 8 – 10 minutes. Remove and cool to room temperature.



7. In a small pot, on high heat, bring the water and lentils to a boil. Cover and reduce heat to medium low; simmer for 20 minutes. Add the sweet potato and simmer until soft, about 8 minutes.



8. In a large skillet melt 3 tablespoons 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.




9. Spoon 1 heaping spoonful of lentil filling into each tortilla cup. Top with shredded cheese, avocado and red onion and drizzle with sour cream.

Chef Notes

• Try different toppings such as salsa, black olives, green onion or shredded lettuce.
• If tortillas start to become difficult to form into cups, re-wet the paper towel and microwave again for thirty seconds.