1. To prevent your tortillas from cracking before placing them in the cupcake pan, you can warm them up in the microwave or over the stovetop for a few seconds to make them softer and more pliable.
2. The Beefless Ground brand that we use is Gardein or Lightlife. We also enjoy Boca brand. If you are unable to find beefless crumbles, you can use TVP (textured vegetable protein). The brand we usually buy is from Bob's Red Mill. We rehydrate it according to package directions with vegan beef bouillon. The brand of Not Beef bouillon that we use is from Edward & Sons. All of these products we find at Sprouts and Whole Foods.
3. To make this recipe completely gluten free, make sure you use 100% corn tortillas, and that your Beefless Ground & Taco Seasoning packet are also gluten free. Always check labels.
4. The cheddar shreds we use for this recipe are the NEW Daiya Cutting board shreds. We find this vegan cheese melts best. If you are unable to find Daiya Cutting Board Shreds, Follow Your Heart or any other brand you like can be substituted. Please keep in mind it will still taste great, but may not melt as well, which if totally fine!
5. This recipe is meant as an appetizer for a large crowd. You can half the recipe for a smaller serving.