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Vegan taco cups

Vegan Taco Cups

Bake your favorite taco filling in a muffin cup and you get the perfect appetizer and finger food!
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 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
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