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Mini Vegan Taco Bites
By @naturallyzuzu
Makes 6 servings
Ingredients:
1 medium onion, diced
1/2 cup of vegan minced meat. You can also use cooked brown lentils.
1 jalapeño seeded and diced
1 garlic clove, minced
1/2 cup frozen corn
1 red bell pepper diced
1 tomato seeded and diced
1/3 cup canned black beans, water drained
Kosher salt, to taste
2 teaspoons chili powder
1 teaspoon ground cumin
Ground black pepper, to taste
3 tbsp of Queso style dip
1 or 2 tubs of Traditional or Spicy
Guacamole for serving.
Green onions for garnish
6 flour tortillas
3 teaspoons olive oil
1/2 cup vegan shredded cheddar cheese.
Method:
Preheat the oven at 375F.
Use a 3-inch cookie cutter to cut out 4 taco shells from each tortilla. Warm the tortillas for 10 to 20 seconds, covered, in a microwave, or wrap in foil and heat in a warm oven until pliable. Spray or brush the mini muffin tin pan with oil. Then tortillas into the openings of a muffin tin. Repeat with a second mini muffin tin or repeat after cooking first batch of mini taco shells, for a total of 24. Spray or brush the tortillas with oil and bake for 10 min until edges are golden brown.
Meanwhile in a large cast iron pan heat 2 tbsp of oil over a medium-high heat. Add the diced onions and sauté until transparent, then add the vegan minced meat and cook for 10 min by stirring it constantly. Then add the garlic, jalapeño, bell peppers, tomatoes, corn and black beans. Continue cooking for 8 min over a medium heat. Add the seasoning, 3 tbsp of Queso dip and salt to taste. Simmer for 5 min. Set aside.
Add a heaping spoonful of taco mixture to each tortilla shell. Sprinkle with shredded cheese then bake again for 10 min or until cheese is melted. Garnish with chopped green onions.
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