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vegan taco cups

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.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Mexican
Servings 6
Calories 241 kcal


  • 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


  • 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.


Calories: 241kcalCarbohydrates: 33gProtein: 8gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 416mgPotassium: 375mgFiber: 6gSugar: 4gVitamin A: 1795IUVitamin C: 4mgCalcium: 70mgIron: 3mg
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