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Party

Taco Cups

by Roxy, So Vegan December 28, 2017November 7, 2021
December 28, 2017November 7, 2021

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

Taco Cups

Print
Servings 12 taco cups

Ingredients

  • 6 tortillas
  • 1 onion, diced
  • 2 garlic cloves, finely chopped
  • 150 g (5.3 oz) tinned sweetcorn, drained
  • 400 g (14.1 oz) tinned kidney beans, drained + rinsed
  • 250 g (8.8 oz) 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

Method

  • Preheat oven to 180°C fan / 400°F.
  • Heat a drizzle of oil in a frying pan and fry the onion for 5 minutes.
  • Add the garlic and taco seasoning ingredients to the pan and continue to fry for 2 minutes.
  • Mix in the sweetcorn, kidney beans and cherry tomatoes, and leave to simmer for 10 minutes.
  • 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.
  • 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.
  • Remove the taco mix from the heat and spoon a tablespoon and a half into each cup.
  • Bake the taco cups in the preheated oven for 10 minutes.
  • Meanwhile, soak the cashews in hot water for 10 minutes, then blend the sour cream ingredients together until smooth.
  • Remove the taco cups from the oven and serve with a drizzle of lime juice, cashew sour cream and a sprinkle of coriander.

Notes

You will also need a 12 tin muffin tray.
11 Comments
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11 Comments

Mattie December 29, 2017 - 5:09 am

Black beans are better than kidney beans!

Reply
Roxy January 2, 2018 - 11:10 am

We do love black beans! Though we use them quite often so we decided to use kidney beans in this recipe. Roxy (So Vegan)

Reply
Diandra January 4, 2018 - 2:57 am

this looks and sounds so yummy and fun! thanks for the recipe!

Reply
Courtney January 17, 2018 - 9:19 pm

Do you just use regular, unsalted cashews? Do they have to be soaked or anything special? This recipe looks so tasty!

Reply
Ben, So Vegan February 3, 2018 - 12:13 am

Hey Courtney. Yep we use regular unsalted cashews. You’ll need to soak the cashews for 10 minutes in hot water, then blend all the ingredients together to make the sour cream Thanks!

Reply
Courtney February 3, 2018 - 12:27 pm

Thanks!

Reply
Cherie Barnes January 19, 2018 - 5:04 pm

Planning on making this for me and my fiancé for the big Super Bowl playoff this weekend ( GO PATIOTS ‼️‼️‼️‼️ )
But how do you prepare the cashews ???? And it’d be more helpful for those of us who do not use metric measures if you’d supply us with regular measurements. Thank you and can’t wait !
Cherie

Reply
Ben, So Vegan February 3, 2018 - 12:14 am

Hey Cherie. Soak the cashews for 10 minutes in hot water, then blend with the remaining to make the sour cream. Thanks!

Reply
David Talisman February 28, 2018 - 10:50 am

Only recently turned vegan so these recipes are gold, but I really watch the calories so nutritional information would be so valuable if possible

Reply
Alexandra Clifton March 26, 2018 - 2:16 am

Does the bottom of the taco cup go soggy by baking the beans inside? Would it be better to prebake the tortilla cup?

Reply
Roxy, So Vegan March 26, 2018 - 11:55 pm

Hey Alexandra. The taco cup doesn’t get soggy. The tortilla stays nice and firm! Thanks, Ben.

Reply

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Hello! We're Roxy & Ben. We created SO VEGAN in 2016 to make it easy for everyone to eat more delicious plants so people and the planet can thrive, and since then our videos have been seen by hundreds of millions of people all over the world. It's amazing to see so many people enjoying our plant-based creations, and this is only the beginning!

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