Taco Cups Vegan Plant-Based Gluten-Free Recipe (2024)

These vegan taco cups are super cute and so easy to make. Like a cupcake and taco got together and had a delicious, tasty baby.

A delicious and easy-to-make appetizer or a few can be a full meal. Filled with flavorful plant-based ingredients, including seasoned tofu, refried beans, and fresh veggies and plant-based cheese, they are perfect for parties or a quick snack. These bite-sized delights are sure to satisfy your cravings while keeping your diet cruelty-free.

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 myhands.

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.

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 afew inches of water and let them soak overnight. The next day, rinse them again, very well.

Then place thebeans 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 tacofillings.

I LOVE black olives and theygo great with tacos. Green aregood, 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!

Vegan taco cups are a tasty, cruelty-free option for taco lovers

Packed with plant-based goodness, they offer a satisfying and flavorful experience. Whether you’re hosting a gathering or simply looking for a delicious snack, these bite-sized treats are sure to impress and leave you wanting more.

XO Lisa