Veggie Taco Cups
Imagine if there was a healthy, homemade dish that could work as an after-school snack, packable leftover, dinner entrée, and party snack. These delicious plant-based taco cups, made with a halved portion of our Organic Sprouted Power™ Whole Grain tortillas each, can do it all! Mildly spiced but plenty tasty, we filled them with crumbly veggie ground for protein, fresh chopped peppers, corn, onion, tomato, for added vitamins and minerals, and topped with melty dairy-free cheese and a slice of jalapeno before baking to perfection. The result? Tasty cups that make a fun family meal you can feel good about.
6 Organic Sprouted Power™ tortillas (we used Whole Grain), cut in half
Nonstick spray or oil to grease the pan
1 teaspoon oil
1/2 cup chopped mixed peppers
1/2 small onion, chopped
1 package veggie grounds
1 small tomato, seeded and chopped
1/4 cup corn kernels
1 clove garlic, crushed
1 1/2 teaspoon chili powder
Salt & pepper to taste
1 1/2 cups shredded plant-based cheese
1 jalapeno, thinly sliced
Preheat oven to 350°F. Make taco filling by heating the oil in a large sauté pan. Add peppers and onion and cook until softened. Next, add veggie grounds, tomato, corn, garlic, and cook until warmed through. Season to taste with chili powder, salt and pepper.
Spray or oil a 12-cup muffin pan. Working with one tortilla half at a time, form a cone shape by joining the cut ends together. Gently fit into a muffin cup. Repeat with remaining tortilla halves. Divide filling between cups, top with cheese and a jalapeno slice.
Bake until the cheese is melted and the tortillas are crispy, approximately 15 minutes. Transfer to a platter and serve with guacamole and plant-based sour cream, if desired.