Vegan Taco Cups
Vegan Taco Cups make a great appetizer are so good and are healthy too.
These meatless taco cups can make a delicious lunch or dinner for you and your family.
Only wholesome taco cup ingredients are used in these tasty treats including vegan cheese and sriracha sauce.
You will please anyone with this easy taco cup recipe and you’ll want to make them over and over.
Get ready to make the best vegan taco cups!
How to Make Vegan Taco Cups
Place the small flour tortillas into a muffin tin.
In a nonstick frying pan over medium heat warm the olive oil and cook the diced carrot, onion, red beans, and parsley for about 2 minutes.
Stir in the tomato sauce and all the seasonings and cook for extra 7 minutes on medium heat.
When the filling will be done fill the muffin tortilla cups and add some shredded vegan cheese on top.
Bake in an already heated oven at 350 F or 180 C degrees for about 10 minutes.
Serve with a sprinkle of fresh parsley and a drizzle of sriracha sauce.
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Vegan Taco Cups
Ingredients
- 6 small flour tortillas
- 2 tablespoon olive oil
- 1 carrot peeled and diced
- 1 small onion diced
- 10 oz. red beans canned and drained
- 2 tablespoons freshly chopped parsley
- ½ cup tomato sauce
- Salt and pepper to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon dried oregano
- ½ teaspoon cumin
- ½ cup grated vegan cheese
Instructions
- Place the small flour tortillas into a muffin tin.
- In a nonstick frying pan over medium heat warm the olive oil and cook the diced carrot, onion, red beans, and parsley for about 2 minutes.
- Stir in the tomato sauce and all the seasonings and cook for extra 7 minutes on medium heat.
- When the filling will be done fill the muffin tortilla cups and add some shredded vegan cheese on top.
- Bake in an already heated oven at 350 F or 180 C degrees for about 10 minutes.
- Serve with a sprinkle of fresh parsley and a drizzle of sriracha sauce.
Nutrition
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