Veggie Taco Cups

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Veggie Taco Cups

What’s better than veggie tacos? 

Adorable, snackable veggie tacos in muffin cups! This fun, easy snack isn’t just healthy. Working well as after school snack, packable leftover, dinner entrée, or weekend appie for teens with bigger appetites, these plant-based taco cups do it all. Using tortillas, crumbly veggie ground, diced veggies, and melty plant-based cheese, these taco cups are baked in a muffin tin to create a perfect hand-held snack.


Instructions

  1. Preheat oven to 350°F. Make taco filling by heating the oil in a large sauté pan. Add peppers and onion and cook until softened. Next, add veggie grounds, tomato, corn, garlic, and cook until warmed through. Season to taste with chili powder, salt and pepper.
  2. Spray or oil a 12-cup muffin pan. Working with one tortilla half at a time, form a cone shape by joining the cut ends together. Gently fit into a muffin cup. Repeat with remaining tortilla halves. Divide filling between cups, top with cheese and a jalapeno slice.
  3. Bake until the cheese is melted and the tortillas are crispy, approximately 15 minutes. Transfer to a platter and serve with guacamole and plant-based sour cream, if desired.

Ingredients

For the Veggie Taco Cups:

  • 1 tsp oil
  • ½ cup mixed peppers , chopped
  • ½ small onion , chopped
  • 1 package (340 g) veggie ground round
  • 1 small tomato , seeded and chopped
  • ¼ cup corn kernels
  • 1 clove garlic crushed
  • 1 ½ tsp chili powder
  • to taste salt and pepper
  • nonstick spray or oil (to grease the muffin pan)
  • 6 tortillas, cut in half
  • 1 ½ cups vegan cheddar-style cheese , shredded
  • 1 jalapeño , thinly sliced

To Serve:

  • guacamole
  • non-dairy sour cream
https://silverhillsbakery.ca/wp-content/uploads/2019/03/SHB_Taco-Cups_Blog-1200x800-c-default.jpg


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