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Vegan Taco Cups
Bake your favorite taco filling in a muffin cup and you get the perfect appetizer and finger food!
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Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course
Appetizer
Cuisine
Mexican
Equipment
Muffin tin
Ingredients
Nasoya Vegan Wonton wrappers
Taco seasonings
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
taco filling
1
cup
vegan ground round
1
medium
diced yellow onion
2
garlic cloves minced
1
can of diced mild JalapeƱos
1
cup
black beans
1
cup
mild salsa
1
cup
vegan shredded cheese (Chao, Violife, Miyoko's)
Toppings
1
cup
chopped cilantro
1
avocado sliced
Instructions
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.
Keyword
vegan appetizer