Vegan Taco Cups
Author: 
Recipe type: Vegan
Cuisine: Mexican American
Prep time: 
Cook time: 
Total time: 
Serves: 12 Taco Cups
 
Vegan Taco Cups are the perfect snack for get-togethers and parties! These handheld appetizers are so meaty and cheesy, we promise no one will notice they're 100% vegan!
Ingredients
  • 2 teaspoons avocado oil, divided
  • 12 oz vegan ground
  • 3 TBS of Taco Seasoning, homemade or store-bought
  • ½ cup chopped green chilies
  • ½ cup vegan cheese shreds
  • 12 street-style flour tortillas
  • ¾ cup shredded lettuce, for garnish
  • Vegan sour cream, for drizzling
  • Fresh diced tomatoes, for garnish
  • Chopped cilantro, for garnish
  • Hot sauce, for serving
Instructions
  1. Preheat oven to 350° F
  2. Heat 1 teaspoon of oil in a sauté pan over medium heat. Once the oil is hot, add the ground, taco seasoning and ¼ cup water, and cook until heated through, stirring occasionally, 6 to 7 minutes.
  3. Add the chilies and shredded cheese, and continue to cook until most of the cheese is partially melted, 3 to 5 minutes. Remove the mixture from the heat.
  4. Brush a teaspoon of oil in the holes of a cupcake pan and place the tortillas into the pan, folding the sides if you have to. Fill each tortilla with about 2-3 tablespoons of beefless mixture. Repeat this process until all of your taco cups are filled and place in the oven to bake until the tortillas are slightly crisp around the edges, 15 to 25 minutes.
  5. Garnish with lettuce, vegan sour cream, tomatoes, cilantro and hot sauce, and enjoy!
Notes
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.
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/vegan-taco-cups/