Mexican food: the worlds screams for it. Who is in the mood for more Mexican inspired food? I’m certainly in it of course you too! Then today we’re making Easy Vegan Taco Cups together.
When there was one food I could live on pre-vegan days it was tacos. Of course those were cheater tacos. I was not really into cooking, I opened a prepackaged something and was ready to call it dinner. Magic world!
Most of the times I added some meat to it, dinner is ready. This was my kind of dinner and the way I used to eat.
Now I’m vegan and my situation has changed and I make my own food. So I had to find a solution to eat my most beloved food and an opportunity occurred on a lazy Sunday.
I bet you know these lazy Sundays – the times when you love to wear jogging pants, can sleep longer and can watch some television. Sometimes the simple things are the best, aren’t they? How do you spend your Sunday?
Most times these days means craving for some comfort food for me and something that is more unique than a standard taco. Something that is not only delicious but also a convenient finger food or snack. And so I made this Easy Vegan Taco Cups.
And I’ll tell you what: these turned so much better out than I expected. No one can believe those were vegan and gluten free. And as always I keep it really simple. Shall we?
It’s absolutely easy as always, you need only 3 ingredients and only 3 easy steps to make it. Let’s get going by making the chili filling. And while that is simmering, prepare the cashew parmesan. Believe it or not, so are already preparing the taco cups: Slightly grease a muffin tin, before.
With a knife, cut the corn tortillas into squares, then put one of those squares into the greased muffin tin. Add chili, then again a Taco Square, finish with chili and cashew parmesan.
Last but not least grease the free edges of the tacos with a splash oil. Bake for around 15 minutes, voila. Garnish with cilantro and vegan sour creme if using.
Sorry friends, no skinny jeans this time haha – but probably the most delicious and simplest Taco Cups you ever made.
I hope you all love these Easy Vegan Taco Cups, they are flavorful, perfectly crisp from the inside out, tasty, absolutely drool -worthy and your new best friend for Mexican nights or just because you craving Mexican food.
Why my Easy Vegan Taco Cups are not only delicious but provide even more benefits for you.
Friends, these Easy Vegan Taco Cups are a flavor wonder and totally delicious. You can’t say no to it! For good reason. Come on have you ever seen taco cups that you can make with only 3 ingredients and in just 3 easy steps?
I think I didn’t and certainly not vegan and gluten free as a bonus.
Yes, everyone can enjoy these. Corn Tortillas are naturally gluten free and provide you with some enormous heath benefits compared to flour tortillas. Do you know that these flat Mexican breads are rich in fiber, lower in fat, higher in magnesium – which is so important for healthy muscles, hello fitness food!
If you make these, or plan a lazy Sunday, I can’t wait to see what’s coming from you.
- Preheat oven to 390°F (200°C).
- Prepare the chili filling and while that is simmering the cashew parmesan.
- Slightly grease a muffin tin. With a knife, cut the corn tortillas into squares, then put one of those squares into the greased muffin tin. Add chili, then again a Taco Square, finish with chili and cashew parmesan. Last but not least grease the free edges of the tacos with a splash oil. Bake for around 15 minutes, voila
Nutrition Information:Yield: 12 Serving Size: 1 piece
Amount Per Serving: Calories: 210Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 571mgCarbohydrates: 21gFiber: 3gSugar: 1.6gProtein: 9g