Equipment
- muffin tin
- oven, stove
Ingredients
Taco Cups Ingredients
- 12 4.5” or 6” tortillas, corn or flour
- 8 oz tempeh
- 8 oz mushrooms
- 15 oz canned 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
- Preheat oven to 375.
- If using corn tortillas, wrap 3 at a time in a wet paper towel and microwave for 30 seconds until very hot and soft.
- 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.
- Meanwhile, add the tempeh, mushrooms, onion and garlic to a food processor and pulse 10-12 times until minced - do not over do it!
- 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
- 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.
- 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.
- Top each one with desired toppings and enjoy!
Nutrition
Serving 1cupCalories 159kcalCarbohydrates 24gProtein 9gFat 4gSaturated Fat 1gPolyunsaturated Fat 1gMonounsaturated Fat 1gSodium 435mgPotassium 423mgFiber 5gSugar 2gVitamin A 209IUVitamin C 7mgCalcium 64mgIron 2mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
