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!
Ingredients
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 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
Instructions
- 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.