Taco Cups

2017 is nearly over, which can mean only one thing…new year’s eve is upon us!

If you’re hosting this year, or you’re going to a party and you’ve been asked to supply some party bites, why not give these easy taco cups a go?

The taco mixture is our tried-and-testing recipe. It’s on the spicy side, so dial down or leave out the chilli completely if you prefer your food on the mild side.

Make sure you check the ingredients used in the tortillas. Some brands use milk, but it should be easy enough to find a vegan-friendly tortilla.

Top tip: bake the leftover tortilla in the oven for 8-10 mins to turn them into crisps, which you can use with party dips.

Happy new year!

Roxy & Ben

Taco Cups

Print Recipe
Taco Cups
Taco Cups
Servings
12 taco cups
Ingredients
  • 6 tortillas
  • 1 onion (diced)
  • 2 garlic cloves (finely chopped)
  • 150 g cooked sweetcorn (tinned is fine)
  • 400 g tinned kidney beans (drained and rinsed)
  • 250 g cherry tomatoes (quartered)
  • juice of half a lime
  • 1 tbsp coriander (chopped)
Taco seasoning
  • 1 tsp cumin
  • 1/2 tsp dried oregano
  • 1/2 tsp paprika
  • 1/2 tsp chilli powder (optional)
  • 1/4 tsp salt
Sour cream
  • 1/2 cup cashews
  • 1 tbsp apple cider vinegar
  • 2 tbsp lemon juice
  • 2 tbsp water
Servings
12 taco cups
Ingredients
  • 6 tortillas
  • 1 onion (diced)
  • 2 garlic cloves (finely chopped)
  • 150 g cooked sweetcorn (tinned is fine)
  • 400 g tinned kidney beans (drained and rinsed)
  • 250 g cherry tomatoes (quartered)
  • juice of half a lime
  • 1 tbsp coriander (chopped)
Taco seasoning
  • 1 tsp cumin
  • 1/2 tsp dried oregano
  • 1/2 tsp paprika
  • 1/2 tsp chilli powder (optional)
  • 1/4 tsp salt
Sour cream
  • 1/2 cup cashews
  • 1 tbsp apple cider vinegar
  • 2 tbsp lemon juice
  • 2 tbsp water
Taco Cups
Instructions
  1. Preheat oven to 180°C or 350°F.
  2. Heat a drizzle of oil in a frying pan and fry the onion for 5 minutes.
  3. Add the garlic and taco seasoning ingredients to the pan and continue to fry for 2 minutes.
  4. Mix in the sweetcorn, kidney beans and cherry tomatoes, and leave to simmer for 10 minutes.
  5. Meanwhile, prepare the cups by using a knife to trim the edges of the tortillas, forming 6 large square tortillas. Slice each large square tortilla into 4 smaller squares by slicing down the middle vertically and horizontally.
  6. Take two of the small squares and layer them on top of each other at an angle to create a star shape. Repeat until you have 12 stars. Then, place each tortilla star in a muffin mould, pushing against the sides of the mould to ensure it’s secure.
  7. Remove the taco mix from the heat and spoon a tablespoon and a half into each cup.
  8. Bake the taco cups in the preheated oven for 10 minutes.
  9. Meanwhile, soak the cashews in hot water for 10 minutes, then blend the sour cream ingredients together until smooth.
  10. Remove the taco cups from the oven and serve with a drizzle of lime juice, cashew sour cream and a sprinkle of coriander.
Recipe Notes

You will also need a 12 tin muffin tray.

Taco Ring

Taco Ring

We have to say, we’re so chuffed with how this recipe has turned out. Who knew making an awesome taco ring could be so easy?

We decided to use a sheet of puff pastry, which is cut into 16 triangles, but you can use dough already shaped into triangles, if this is easy to find in your local supermarket. Just be sure to check it’s vegan-friendly!

The taco seasoning is packed with spicy flavours. Remember, we like our recipes ever-so-slightly on the hot side, so dial the chili up or down, depending on how you like it.

Enjoy!

Taco Ring

Print Recipe
Taco Ring
Taco Ring
Servings
4-6 people
Ingredients
  • 1 white onion
  • 2 garlic cloves finely chopped
  • 150 g cooked sweetcorn
  • 400 g tinned kidney beans drained and rinsed
  • 250 g cherry tomatoes quartered
  • 300 g vegan puff pastry (or 16 crescent dough triangles)
  • 1 tbsp vegan milk
  • oil for frying
For the taco seasoning
  • 1/2 tsp chili powder
  • 1/2 tsp oregano
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp salt
Servings
4-6 people
Ingredients
  • 1 white onion
  • 2 garlic cloves finely chopped
  • 150 g cooked sweetcorn
  • 400 g tinned kidney beans drained and rinsed
  • 250 g cherry tomatoes quartered
  • 300 g vegan puff pastry (or 16 crescent dough triangles)
  • 1 tbsp vegan milk
  • oil for frying
For the taco seasoning
  • 1/2 tsp chili powder
  • 1/2 tsp oregano
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp salt
Taco Ring
Instructions
  1. Preheat oven to 220°C and line baking tray with greaseproof paper.
  2. Drizzle a little oil in a frying pan on a high heat and fry the onion for 5 minutes.
  3. Add the garlic and taco seasoning, and fry for a further 2 minutes.
  4. Next, add the kidney beans, sweetcorn and tomatoes, and cook on a medium heat for 10 minutes.
  5. If using a sheet of puff pastry, roll out the pastry horizontally and slice it in half vertically. Then, create 8 equal rectangles by making three horizontal slices, ensuring the spacing between each slice is equal.
  6. Create sixteen triangles of pastry by cutting each pastry rectangle in half diagonally.
  7. Arrange the pastry triangles in a circle alongside each other, ensuring the widest edges are at the centre and there is an overlap between the triangles. There should be a gap in the middle with a roughly 12cm diameter.
  8. Where the pastry triangles overlap, press down with your fingers to push the pastry into the middle, creating more surface area for the taco mix.
  9. Spoon the taco mixture on top of the pastry and build the mixture as high as possible.
  10. Bring the outer edges of each pastry triangle over the taco mix, tucking the pastry under itself.
  11. Brush the pastry with almond milk.
  12. Bake in the pre-heated oven for 12-14 minutes or until golden brown.
  13. Remove from oven, serve with cashew sour cream and decorate with your favourite salad.

Cashew Sour Cream Recipe

Ingredients:
1/2 cup cashews soaked
1/4 cup water
2 tsp vinegar
2 tbsp lemon juice

Method:
1. Soak cashews in hot water for 10 minutes, then drain.
2. Combine all ingredients in a blender until smooth.

Mexican Lasagna

We love vegan lasagna. We also love Mexican cuisine (see where this is going?). So what better than to combine the two in a Mexican lasagna?

This fun twist is packed with big, bold and spicy flavours. We use a go-to chili seasoning mix that is suitable for vegans, which are easy to find in major supermarkets.

The crushed tortillas give this dish a lovely, crunchy texture, which goes really well with the saucy chili.

Enjoy!

Mexican Lasagna

Print Recipe
Mexican Lasagna
Mexican Lasagna
Servings
6 people
Ingredients
  • 1 onion diced
  • 1 red pepper diced
  • 2 garlic cloves finely chopped
  • chili seasoning (packet)
  • 2 tins black beans (rinsed and drained)
  • 260 g tinned sweetcorn
  • 2 tins chopped tomatoes
  • 6 tortillas
  • jalapeño peppers sliced
  • 100 g vegan cheese grated
  • large handful of tortilla chips crushed
  • handful of cilantro
  • oil for frying
Servings
6 people
Ingredients
  • 1 onion diced
  • 1 red pepper diced
  • 2 garlic cloves finely chopped
  • chili seasoning (packet)
  • 2 tins black beans (rinsed and drained)
  • 260 g tinned sweetcorn
  • 2 tins chopped tomatoes
  • 6 tortillas
  • jalapeño peppers sliced
  • 100 g vegan cheese grated
  • large handful of tortilla chips crushed
  • handful of cilantro
  • oil for frying
Mexican Lasagna
Instructions
  1. Preheat oven to 200°C.
  2. Place a little oil in a pan on a medium heat and fry the onions for around for 5 minutes or until soft.
  3. Add the garlic, pepper and chili seasoning, and fry for a further two minutes.
  4. Then transfer the beans, tinned tomatoes and tinned sweetcorn to the pan, and heat through for around 5 minutes, stirring occasionally.
  5. Spoon 3-4 large spoonfuls of the chilli mix into your lasagna dish. Spread out the mixture so it covers the bottom of the dish, then cover with two tortillas. Repeat this step for another two layers of tortillas, finishing with a layer of the chili mixture.
  6. Place a few slices of jalapeños on top of the chili mixture.
  7. Sprinkle with vegan cheese and crushed tortilla chips.
  8. Bake for 20-25 minutes.
  9. Top with coriander and enjoy.

Easy Fajitas

Easy Fajitas

These easy fajitas are simple, colourful and are bursting with spicy flavours! Our recipe gives the vegetables a lovely kick, which balances really well with the sourness from the cashew cream. Some people say the key to an excellent fajita is the tortilla, so try to find good quality tortillas from your local store.

We serve our fajitas with mashed avocado, sour cream and a few cilantro (coriander) leaves.

Makes 6 fajitas.

Ingredients

1 yellow pepper sliced
1 red pepper sliced
1 red onion sliced
300g mushrooms sliced
1 clove garlic diced

Fajita mix:
1 tsp paprika
1 tsp cumin
1/2 tsp salt
1/4 tsp chilli powder
1/4 tsp cayenne pepper
1/4 tsp cinnamon
2 tbsp vegetable oil

For Serving:
1 ripe avocado mashed
1 lime
6 medium tortillas
Small handful of cilantro (coriander)
Cashew sour cream

Easy Fajitas

Method

1. Preheat oven to 220°C.

2. Place the sliced peppers, mushroom and onion on a baking tray and sprinkle with garlic, all the fajita spices and drizzle with the olive oil. Mix everything together with your hands.

3. Place baking tray in the oven for 12-15 minutes until the veg is soft.

4. Meanwhile, mash the avocado and prepare the cashew sour cream.

5. Remove the veg from the oven and start building your fajitas. First spread the mashed avocado on the tortilla, then a serving of veg, followed by a squeeze of lime juice, a drizzle of sour cream and lastly a sprinkle of cilantro (coriander).

Cashew sour cream

Ingredients:
1/2 cup cashews soaked
1/4 cup water
2 tsp vinegar
2 tbsp lemon juice

Method:
1. Soak cashews in hot water for 10 minutes, then drain.
2. Combine all ingredients in a blender until smooth.