Healthy Crunchy Taco Cups (Vegan, Gluten-Free)
Taco cups taken to the next level with layers of all the best toppings in one perfect little bowl. You'd never guess this crunchy taco is healthy!
Gluten Free, Vegan, Vegetarian
, I use Mi Rancho’s Organic THINcredibles Thin Corn tortillas
Light spray of oil
, optional to avoid sticking
Optional toppings (use any or all):
Healthy Vegan Bean Dip
Ultimate Vegan Cheese Sauce
Spicy Cilantro Cream Sauce
Preheat the oven to 350 F/ 175 C
Spray your muffin tin with a thin coat of oil to make sure the tortillas don’t stick, this is optional.
Wrap the tortillas in paper towels.
Lightly spray the towels with water so they are damp.
Wrap in a kitchen towel.
Microwave for about 2 minutes, depending on how many tortillas you are warming.
If it's more than 6-8 then add about 30 seconds. If it's less then subtract.
Allow to cool a bit and slowly separate.
Fit the tortillas into a muffin tin by folding each side a bit. Shape by pressing them down and molding them into the tin. This should work well if you steamed them.
Bake for 20 minutes, or until crispy.
Add the beans and cheese, a spoonful of each, and bake another 10 minutes. You can fill them as much or as little as you want.
Once done, let cool a bit, then add toppings of choice.
Make these your own, add less or more of any of the ingredients to suit your taste! You will have leftovers of some of the toppings linked about, freeze or use for another meal.
The thin corn tortillas yield a better end result because when steamed they are easier to mold into the muffin tins, but regular corn tortillas work too.
You can steam the tortillas in the oven too, you'll just need to use tin foil instead of a kitchen towel.
Prep time is an average, it depends on what toppings you use.
Nutrition facts include all the mentioned toppings but are approximate and need to be calculated for accuracy based on how much of each you use.
Veggies Don’t Bite
, visit our site for more great plant-based recipes.