Recipe Veggie Taco Cups

March 05, 2019

Article by

Silver Hills Bakery

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 jalapeño before baking to perfection. The result? Tasty cups that make a fun family meal you can feel good about.

Recipe Details

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For the Veggie Taco Cups:

  • 1 tsp oil
  • ½ cup mixed peppers , chopped
  • ½ small onion , chopped
  • 1 package (340 g) veggie ground round
  • 1 small tomato , seeded and chopped
  • ¼ cup corn kernels
  • 1 clove garlic ,m crushed
  • 1 ½ tsp chili powder
  • to taste salt and pepper
  • nonstick spray or oil (to grease the muffin pan)
  • 6 Silver Hills Sprouted Bakery Organic Whole Grain Tortillas (or your favourite variety of Silver Hills Bakery sprouted tortillas), cut in half
  • 1 ½ cups vegan cheddar-style cheese , shredded
  • 1 jalapeño , thinly sliced

To Serve:

  • guacamole
  • non-dairy sour cream


  1. 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.
  2. 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.
  3. 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.

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