I love mixing unlikely ingredients to create new textures and flavors. I happened to have some leftover wonton wraps but didn’t want to make something Asian. So instead, we made some crispy little taco cups using muffin tins! That’s fun!
They are stunning and make a great appetizer that can be ready in less than 30 minutes! If you have more than one muffin tin, you can bake 2 trays at a time and crank those cups out in no time! Smaller muffin tins work best since store bought wonton wrappers are only 3.5 x 3.5 inches.
How to prepare the cups
I usually buy extra packages of wonton wrappers and freeze them. If you don’t, you can just take them out a few minutes before you are ready to assemble the cups. If you do, it is best to take them out of the freezer the night before. You need to lightly oil each muffin tin bottom and sides. You can use an oil spray, and your finger to make sure all sides are covered. When that’s done, you want to also quickly rub some oil on the wrappers especially towards the edges.
I have tried with one wrapper but I prefer using two wrappers, one on top of the other and place them so that they make a star. Gently push down and you are ready to fill them. Using two allows you to load these babies and make sure that they come out crispy sides and bottoms.
Filling for taco cups
You don’t have to use mock meat but if you want, there are many great meatless ground options.
Most grocery stores carry a few brands like:
– Gardein’s Ground Be’f
– LightLife’s Smart Ground
– Impossible burger
– Simple Truth Meatless Crumbles
You can also use mock chicken or turkey (Impossible Chick’n, etc.)
– Seasoned texture TVP (Textured Vegetable Protein)
You can also substitute the meatless ground with mushrooms or just use beans. If you do, you could add some chopped nuts (like walnuts) to create a bit of texture. Either way, you just stir fry some diced onions, garlic with the mock meat, beans and taco seasonings.
You may have some at home but depending which brand you bought, you may want to make your own after you check the list of ingredients. I recently did that for Old El Paso Taco’s spices, and was surprised to see quite a few ingredients that shouldn’t be there like Canola, Oleic Soybean, Sunflower Oil, Corn Flour, Silicon Dioxide, Maltodextrin, Sugar, and Natural Flavor.
You only need some chili powder, lots of ground cumin, some paprika, garlic powder, onion powder, crushed pepper flakes, and dried oregano. That’s it! Nada mas!
Diced Jalapeno or green chiles are a must for tacos because they are fire roasted and give any dish a wonderful smokiness but make sure that you buy the mild one because the hot kind is really caliente! I put chili paste on just about anything but these babies were too much even for me! You have been warned! Just look at the label!
What is the best vegan cheese for these cups?
It needs to really melt so my favorites in order are: Miyoko’s Farm House Cheddar, Vevan’s shreds or Violife. You want to get a nice gooey top when you bite into it.
What if I don’t have wonton wrappers?
No problem, just use flour tortillas cut into squares.
That’s it, let’s make some cups!
Vegan Taco Cups
- Muffin tin
- Nasoya Vegan Wonton wrappers
- 1 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp ground paprika
- 1 tsp sea salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp crushed red pepper
- 1 tsp cornstarch
- 1 cup vegan ground round
- 1 medium diced yellow onion
- 2 garlic cloves minced
- 1 can of diced mild Jalapeños
- 1 cup black beans
- 1 cup mild salsa
- 1 cup vegan shredded cheese (Chao, Violife, Miyoko's)
- 1 cup chopped cilantro
- 1 avocado sliced
Make the taco seasonings
- Combine all the ingredients in a small jar and set aside.
Prepare the filling
- Pan fry the diced onion, and garlic in a little oil. Sprinkle a tablespoon of the taco seasoning and mix.
- Add the beef crumbles, and the chopped chiles and stir.
- Add the black beans. Taste and adjust the spices if needed.
- Chop the vegan cheese.
Assemble the cups
- Turn oven to 375F.
- Spray or brush some oil into the muffin tins.
- Line each tin with 2 wonton wrappers, pushing down delicately.
- Fill each cup with the beef/bean mixture, top with some salsa, then vegan cheese shreds.
- Bake for 8 minutes covered with a piece of aluminum foil.
- Remove foil and bake for another 3-5 minutes until edges are crispy and the cheese is melted.
- Keep an eye during the last few minutes to make sure that they wrappers don't burn.
- Lift one cup to make sure that the bottom is crisp.
- Serve immediately topped with avocado slices, and or chopped fresh cilantro.