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Mini Vegan Taco Cups

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Get creative with these Mini Vegan Taco Cups for the perfect bite-sized appetizer or snack! They're packed with flavor thanks to the savory mushroom and tempeh filling seasoned with homemade taco seasoning. Baked to perfection the crispy tortilla cups are topped with fresh ingredients like tomatoes, dairy-free yogurt, and salsa. Serving them at a party, tailgate, or as a quick snack and get ready to impress everyone you share them with!
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Baked Mini Taco Cups

Say hello to your new favorite appetizer: Baked Mini Taco Cups! These little taco cups are a fun and flavorful way to enjoy everything you love about tacos in bite-sized form. They are truly made for customization and making them with the kiddos could be a great way to get them involved in the kitchen as assembly is almost as fun as eating! The meaty taco filling comes from a savory mushroom and tempeh mix that’s been seasoned to perfection with homemade taco seasoning. These vegan taco cups are packed with protein and plant-based goodness that will have everyone coming back for more. 

This recipe is the newest addition to my 50 Best Tailgating Recipes round-up, which is sure to set you up for hosting success! Make your tailgate the main attraction at the next game and have your friends, family and teammates lining up to enjoy these taco cups, vegan artichoke dip, red velvet cake pops and more!  These taco cups are a fun twist on traditional tacos, easy to prepare, and perfect for any occasion. Plus, they’re gluten-free, plant-based, and packed with flavor, making them a party-perfect addition to any table.

Ingredients For Baked Mini Taco Cups

  • Tortillas (Corn or Flour): These corn torillas are going to make the cup for your taco filling and toppings. When baked in a muffin tin the tortilla forms the crispy cups for your goodies. You can use either corn or flour tortillas, depending on your preference. Corn tortillas are naturally gluten-free and bring an authentic, slightly earthy flavor to the dish, while flour tortillas offer a softer, milder taste. When baked in the muffin tin, the tortillas crisp up beautifully, adding a satisfying crunch to every bite.
  • Tempeh: Tempeh is the protein-packed star of this recipe, offering a nutty flavor and meaty texture that mimics traditional taco meat. Made from fermented soybeans, tempeh is rich in protein, fiber, and probiotics, making it a nutritious plant-based option. It absorbs the flavors of the taco seasoning and sauce beautifully, creating a hearty filling that’s both satisfying and flavorful. For a variation, you can also use crumbled tofu or black beans if tempeh isn’t available.
  • Mushrooms: Mushrooms will enhance the texture and meatiness of the filling when mixed with the tempeh. When pulsed in the food processor, the mushrooms blend seamlessly into the mixture, creating a hearty yet plant-based filling. You can use cremini, button, or portobello mushrooms, depending on your preference.
  • Black Beans: These mighty beans will add to the filling texture, providing a slightly different consistency to the mixture.  They are a classic tex-mex ingredient and their flavor fits perfectly with these mini cups.
  • Red Onion: When sautéed with garlic, the onion adds a savory base to the filling. It also adds a pop of color and freshness when used raw as a topping. I you prefer a milder flavor, you can substitute them with white or yellow onions.
  • Garlic Cloves: Essential for adding a robust, aromatic flavor to the taco filling. It pairs perfectly with the taco seasoning, enhancing the overall savory taste of the tempeh and mushroom mixture. Garlic powder can be used if you don’t have any fresh cloves on hand.
  • Tomato Sauce: Tomato sauce helps to bind the taco filling together while adding a rich, tangy flavor. It also keeps the filling moist and prevents it from drying out during cooking. 
  • Homemade Taco Seasoning: Making your own taco seasoning allows you to control the spice level and ingredients, avoiding any unnecessary additives. It’s a versatile seasoning that can be used in a variety of other recipes too, from tacos to chili. However, if you have a taco seasoning that you enjoy feel free to use it in this recipe!
  • Coconut Aminos: A soy-free alternative to soy sauce that adds a mild, slightly sweet umami flavor to the filling. It enhances the savory elements of the dish without overpowering the other ingredients. Coconut aminos is naturally lower in sodium than traditional soy sauce, making it a great choice for those looking to reduce their salt intake.
  • Sriracha: Adding a slightly spicy kick to the taco filling, bringing just the right amount of heat to balance the savory and tangy flavors. Its garlicky, chili-infused profile complements the richness of the tempeh and mushrooms, giving the filling an extra layer of complexity.
  • Nutritional Yeast: Nutritional yeast adds a cheesy, nutty flavor to the taco filling, making it a popular ingredient in vegan recipes. Nutritional yeast enhances the richness of the filling without the need for dairy, giving these taco cups a delicious, umami-filled bite. It also helps to thicken the filling slightly, ensuring that it holds together well in the tortilla cups.
  • Cherry Tomatoes: Cherry tomatoes add a burst of freshness and juiciness to the finished taco cups. Their natural sweetness balances the savory taco filling, while their vibrant color makes the dish visually appealing. You can use chopped cherry tomatoes as a topping, or mix them into a fresh salsa for an added layer of flavor. 
  • Iceberg Lettuce: Provides a refreshing crunch that contrasts beautifully with the rich, savory taco filling. Its crisp texture and mild flavor make it the perfect topping for these taco cups. 
  • Cilantro: Top off any tacos with cilantro for that bright, fresh and authentic flavor. Its citrusy, slightly peppery taste pairs well with the savory taco filling and the richness of the dairy-free yogurt. If you’re not a fan of cilantro, try fresh parsley or green onions.
  • Dairy-Free Plain Yogurt: Dairy-free plain yogurt serves as a creamy, tangy topping that mimics the texture and flavor of sour cream. It adds a cooling element that balances the spiciness of the taco filling, making each bite more enjoyable.
  • Salsa: Salsa adds a zesty, flavorful punch to these Mini Taco Cups. Whether you use a store-bought salsa or make your own, its combination of tomatoes, onions, and spices brings a fresh, tangy element to the dish.

How to Make Taco Cups

Prepare the Tortillas

Preheat your oven to 375°F. If using corn tortillas, wrap them in a wet paper towel and microwave them until hot and soft. Press each tortilla into a muffin tin, creating a bowl shape. Bake for 15 minutes until golden brown and crispy.

Prepare the Taco Filling

In a food processor, pulse the tempeh, mushrooms, onion, and garlic until minced, being careful not to over-process. Heat a cast iron skillet over medium heat, add oil or a splash of water, and sauté the tempeh mixture for 4-5 minutes. Add in your black beans and mix until warm and combined. Stir in the tomato sauce, homemade taco seasoning, coconut aminos, sriracha, and nutritional yeast. Cook for another 5 minutes, adding water as needed.

Assemble the Taco Cups

Remove the tortilla cups from the oven and fill each one with the prepared taco filling. Place them back in the oven to keep warm until ready to serve.

Top and Serve

Add your favorite taco toppings like diced tomatoes, lettuce, cilantro, dairy-free yogurt, and salsa. Serve hot and enjoy!

Taco Topping Variation Ideas For Taco Cups

If you’re in the mood to experiment with your taco cups you could try some of these variations! It would also be a great way to add variety to a party making a few different versions to satisfy all your guests and their preferences!

  • Cheesy Twist: Add vegan shredded cheddar cheese for a melty, cheesy option.
  • Extra Crunch: Top with crushed tortilla chips, fresh radishes or crispy onions for added texture.
  • Spicy Kick: Drizzle with hot sauce or add sliced jalapeños for those who love heat.
  • Switch up The Protein: Another vegan alternative that resembles lean ground beef (often used in Tex-Mex tacos) try crumbled tofu or TVP!
  • Refried Beans: Layer in some refried black beans for extra protein and creaminess.

How Long Do Taco Cups Last?

Mini Taco Cups are best enjoyed fresh, but you can store them in the refrigerator for up to 3 days. Keep the taco filling and the crispy tortilla cups separate, as storing them together can cause the tortilla cups to become soggy.

How to Store Taco Cups

For the best results, store the taco filling in an airtight container in the fridge. When you’re ready to enjoy, reheat the filling and tortilla cups separately, then assemble with fresh toppings. This keeps the tortilla cups crispy and delicious.

Taco Cup Tips

  • Avoid Sogginess: To keep your taco cups crispy, fill them just before serving. If they sit too long with the filling inside, the tortillas can become soggy.
  • Customize the Size: Use regular muffin tins for larger taco cups or mini muffin tins for bite-sized appetizers.

Taco Cup Frequently Asked Questions

Can you make taco cups in advance? Yes! You can prepare the taco filling and the crispy tortilla cups in advance, then store them separately until you’re ready to serve. Assemble and add toppings right before serving to keep everything fresh.

Can I use homemade taco seasoning? Absolutely! Homemade taco seasoning is a great way to control the flavor and spice level. It’s easy to make with paprika, chili powder, garlic powder, and a pinch of cayenne if you like heat.

Can you freeze tortilla cups? While the taco filling can be frozen for up to 3 months, tortilla cups are best enjoyed fresh. Freezing them can affect their texture, making them less crispy when reheated.

How to remove the taco cup without breaking it? To easily remove taco cups from the muffin tin without breaking them, use a butter knife to gently loosen the edges before lifting them out.

Why You’ll Love These Mini Taco Cups with Tortillas

They might become your best party trick yet! These mini taco cups are fun and easy to make, completely customizable and perfect for any scenario. You can make them ahead of time and assemble them on the spot with ease, you can leave the assembly to your guests making a more interactive experience and they are packed with the classic taco ingredients that we all love and enjoy! The best part – everyone can enjoy them! They’re gluten-free, dairy free, totally plant based and packed with protein, making them a perfect party option.

Did you try this recipe? 

Make sure you leave a comment below and let me know how you liked it! Don’t forget to check out these other recipes:

Mushroom Carnitas Tacos

Crispy Vegan Bean Tacos

Chipotle BBQ Jackfruit Tacos

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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Mini Vegan Taco Cups

5 from 2 votes
Print Recipe Pin to Pinterest!
Get creative with these Mini Vegan Taco Cups for the perfect bite-sized appetizer or snack! They're packed with flavor thanks to the savory mushroom and tempeh filling seasoned with homemade taco seasoning. Baked to perfection the crispy tortilla cups are topped with fresh ingredients like tomatoes, dairy-free yogurt, and salsa. Serving them at a party, tailgate, or as a quick snack and get ready to impress everyone you share them with!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 cups
Course: Appetizer, Snack

Equipment

  • Muffin tin, oven, stove

Ingredients
  

Taco Cups Ingredients
  • 12 4.5” or 6” tortillas, corn or flour
  • 8 oz tempeh
  • 8 oz mushrooms
  • 1 15oz can black beans, rinsed and drained
  • ½ red onion
  • 3 garlic cloves
  • ⅔ cup tomato sauce
  • 2 tbsp taco seasoning
  • 2 tbsp coconut aminos
  • 2 tbsp sriracha
  • 2 tbsp nutritional yeast
Serving Ingredients
  • 6 cherry tomatoes, chopped
  • ¼ cup iceberg lettuce, chopped
  • 2 tbsp cilantro, chopped
  • ½ cup dairy free plain yogurt
  • ½ cup salsa

Method
 

  1. Preheat oven to 375.
  2. If using corn tortillas, wrap 3 at a time in a wet paper towel and microwave for 30 seconds until very hot and soft.
  3. Place each one in a muffin tin pressing gently on the edges to create a bowl shape. Bake for 15 minutes until golden and crisp.
  4. Meanwhile, add the tempeh, mushrooms, onion and garlic to a food processor and pulse 10-12 times until minced - do not over do it!
  5. Heat a large cast iron skillet over medium heat and add a splash of water or cooking oil to coat. Add in the chopped tempeh mixture and saute for 4-5 minutes until tender. Once the mixture is cooked add in the black beans and heat through for 2-3 minutes
  6. Add in the tomato sauce, taco seasoning, coconut aminos, sriracha, and nutritional yeast. Stir to combine, adding a bit of water if needed. Cook for 5 more minutes.
  7. Remove taco cups from oven and fill each one with the taco mixture. Turn off the oven and return to the the taco cups to the oven to keep warm until you’re ready to serve.
  8. Top each one with desired toppings and enjoy!

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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4 Responses

  1. 5 stars
    So easy and delicious! I used Trader Joe’s Almond Flour Tortillas, they worked perfectly. They did not get soggy through the Superbowl Game and we WON! GO BIRDS!!!!

    Reply
5 from 2 votes

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