Share this unique taco twist with your friends and family at your next gathering.
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- 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)
In a large pan, heat the oil; add the meatless crumbles, onion and garlic, and saute until the vegetables are tender.
Add the chili powder, cumin, black pepper and water; cook for an additional 10 to 15 minutes.
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.
Press the tortilla rounds into a small cupcake tin (greased) and bake at 375 degrees for 5 minutes or until very lightly browned / set.
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.
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