Taco Cups
Mini tacos make in muffin tins!
Equipment
- Saucepan
- blender
- Oven
Ingredients
- 2 Tbsp olive oil
- 1 large shallot, peeled and finely diced
- 1 orange bell pepper, chopped
- 1 cup sweet potato, peeled and cubed
- 1 cup cooked black beans substitute canned, drained and rinsed
- 1 cup corn, frozen and thawed or canned
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1/2 tsp chili powder
- 1/2 cup raw cashews soak for at least 30 minutes if possible
- 1/2 cup unsweetened dairy-free milk
- 1/2 tsp chili powder
- 1 Tbsp nutritional yeast
- 1/2 cup mild salsa
- 12 4-inch corn tortillas
Instructions
- First, preheat the oven to 350 degrees F.
- Then, heat the oil in a large saucepan over medium heat. Add the shallot and cook until slightly softened, about 3 minutes.
- Next, remove 1/3 cup of the orange bell pepper and add the rest of the pepper to the shallots along with the sweet potatoes and a pinch of salt. Cook, stirring often, until sweet potato starts to just soften, about 10 minutes. Note, if the mixture starts to stick, add a splash of water, vegetable broth or oil to loosen.
- Then, add in the black beans, corn and spices and cook another 3-5 minutes then season to taste. Add more seasoning/salt as desired. Remove from heat and set aside.
- Next, place the remaining 1/3 cup orange bell pepper, cashews, milk, chili powder, nutritional yeast in a blender and puree until very creamy and smooth. Depending on the power of your blender, you may need to stop and scrape down the sides. Add to the sweet potato mixture.
- Next, push the tortilla into a muffin pan cup and then bake for around 10 minutes, until the wrap holds its shape. Spoon ~1/4-1/3 cup filling into each cup then bake another 10-15 minutes until filling is set and warmed through.
- Finally, remove from the oven and let cool for 5 minutes, then gently take them out of the tins and top with salsa, as desired.