Taco Cups Vegan Plant-Based Gluten-Free Recipe
These taco cups are super cute and so easy to make. Like a cupcake and taco got together and had a delicious, tasty baby.
The little cup holds refried beans and all the fixins’.
The cups are made of taco flavored Easy Vegan Meat Substitute.
Start with the basic vegan meat recipe. To that, I added a bit of masa harina, which is a very finely ground corn meal. It’s what corn tortillas are made from and has been slaked with lime, which gives it a distinctive flavor. This is an optional ingredient. If you don’t have it, don’t sweat it. I added the taco seasonings, too, and just mixed it all up really well using my hands.
I made the little taco cups in a cupcake tin. If your tin isn’t non-stick, just put a round of parchment paper in the bottom of each compartment.
I divided the meat mixture into 10 to 12 even pieces and, using slightly wet hands, formed a flattened circle and then pressed it into the cupcake tin and up the sides. Then I baked these for 25 minutes at 400 degrees F.
Making Refried Beans From Scratch
While the cups were baking, I gathered the other ingredients. I used canned refried beans and just heated them up with a little water. Look at the ingredients and make sure the beans are vegan. Traditionally, refried beans contained lard.
If you’d like to make your own, that’s awesome and they’re so delicious. It’s not that difficult but is a little time-consuming. Here’s how:
The night before. No, this is not a one day project. But most of it is soaking time. Pick over the beans and remove any debris such as little pebbles. I’ve made beans from scratch for years and have never found an actual pebble in them, but to be on the safe side, do go over them.
Rinse the beans well and then place them in a pot covered by a few inches of water and let them soak overnight. The next day, rinse them again, very well.
Then place the beans in a large cooking pot with about a gallon of water and a bay leaf. Bring the water to a boil and then reduce heat to a simmer. Simmer the beans, covered, stirring frequently to prevent sticking or burning, for about an hour and a half. Cool a bit and add 2 teaspoons cumin, 1 teaspoon chili powder, 1 teaspoon garlic powder, and 2 teaspoons salt (or to taste). Mash the beans until they’re your desired consistency. Add a bit of water if necessary to thin them out.
Once the cups are baked and cooled just a little, fill them with the refried beans and other taco fillings.
I LOVE black olives and they go great with tacos. Green are good, too.
I chopped up some onion and tomato …
Put everything together and then add some cheese.
I use Daiya brand cheddar shreds here because that’s what my local grocery carries. Use your favorite!
Almost forgot …
Then I made a batch of guacamole.
And by, “made,” I mean, “opened.” Use what you have. Store-bought is awesome. So is homemade.
A nice twist on tacos!
These taco cups are super cute and so easy to make. Vegan, plant-based, and gluten-free.
Taco Cup Fillings
- 15 oz refried beans
- 1 cup chopped olives
- 1 cup chopped tomatoes
- 1 cup daiya cheese
- 1 cup guacamole
- 1/2 cup chopped onions
- 1/8 cup chopped jalapenos or chilis
- taco sauce
Make the Easy Vegan Meat Substitute according to the recipe. Then add the masa harina, cumin, chili powder, paprika, and garlic powder and mix well with your hands.
Divide the meat mixture into 10 to 12 even sections. using slightly wet hands, flatten and then press into the bottom and up the sides of a parchment lined or non-stick cupcake tin.
Bake at 400 degrees F for 25 minutes, until lightly browned.
Fill the cups with your choice of taco fillings. Use what's listed here or whatever you like. Seasoned rice would be tasty in these!