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Tortilla Cups

Share this unique taco twist with your friends and family at your next gathering.

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Servings
4 tortilla cups
Calories Cholesterol Sat Fat Carbs
307 0mg 1g 42g
Recipe Footprint (for Recipe's Default # of Servings)
83.2 Water saved (gallons) [animal consumption only]
177 Manure (pounds) not deposited into the environment
251 Grains / feed (pounds) not consumed by animals
434 Methane (gallons) not created by animals
5,305 CO2 (pounds) not released into the atmosphere
.005 Animal lives saved
Recipe Chef Pamela Kurp
Course Appetizers
Cuisine Mexican
Diet Vegan
Prep Time 25 minutes
Cook Time 30 minutes
Ingredients
  • 1 Tbsp olive oil
  • 12 oz hamburger crumbles (meatless)
  • 1/2 C yellow onions (chopped)
  • 1 garlic clove (minced)
  • 1 Tbsp chili powder
  • 2 tsp cumin
  • 1/4 tsp black pepper
  • 1/2 C water
  • 15 oz refried beans (vegetarian)
  • 12 corn tortillas
  • 2/3 C cheddar cheese (soy) (shredded)
Course Appetizers
Cuisine Mexican
Diet Vegan
Prep Time 25 minutes
Cook Time 30 minutes
Ingredients
  • 1 Tbsp olive oil
  • 12 oz hamburger crumbles (meatless)
  • 1/2 C yellow onions (chopped)
  • 1 garlic clove (minced)
  • 1 Tbsp chili powder
  • 2 tsp cumin
  • 1/4 tsp black pepper
  • 1/2 C water
  • 15 oz refried beans (vegetarian)
  • 12 corn tortillas
  • 2/3 C cheddar cheese (soy) (shredded)
Servings
4 tortilla cups
Calories Cholesterol Sat Fat Carbs
307 0mg 1g 42g
Recipe Footprint (for Recipe's Default # of Servings)
83.2 Water saved (gallons) [animal consumption only]
177 Manure (pounds) not deposited into the environment
251 Grains / feed (pounds) not consumed by animals
434 Methane (gallons) not created by animals
5,305 CO2 (pounds) not released into the atmosphere
.005 Animal lives saved
Recipe Chef Pamela Kurp
Instructions
  1. In a large pan, heat the oil; add the meatless crumbles, onion and garlic, and saute until the vegetables are tender.
    In a large pan, heat the oil; add the meatless crumbles, onion and garlic, and saute until the vegetables are tender.
  2. Add the chili powder, cumin, black pepper and water; cook for an additional 10 to 15 minutes.
    Add the chili powder, cumin, black pepper and water; cook for an additional 10 to 15 minutes.
  3. Using a biscuit cutter or glass rim, cut out circles in the tortillas (about 3 inches in diameter) and make three 1/4-inch slices in each one. Note: Using corn tortillas, you should be able to cut two rounds from each tortilla.
    Using a biscuit cutter or glass rim, cut out circles in the tortillas (about 3 inches in diameter) and make three 1/4-inch slices in each one. Note: Using corn tortillas, you should be able to cut two rounds from each tortilla.
  4. Press the tortilla rounds into a small cupcake tin (greased) and bake at 375 degrees for 5 minutes or until very lightly browned / set.
    Press the tortilla rounds into a small cupcake tin (greased) and bake at 375 degrees for 5 minutes or until very lightly browned / set.
  5. Drop a small amount of beans and crumble mixture into each tortilla cup; add the cheese and bake for another 5 minutes or until the cheese is melted.
    Drop a small amount of beans and crumble mixture into each tortilla cup; add the cheese and bake for another 5 minutes or until the cheese is melted.
Recipe Notes

You can also use flour tortillas.

Serve with sour cream, salsa, green onions, black olives, tomatoes and/or guacamole on the side.

Store in the refrigerator for up to one week, or freeze any ungarnished cups in an airtight container for up to six months.

© Mainly Vegan LLC
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