Name: Taco Cups
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 12 taco cups
Cuisine: Mexican
Ingredients: 6 flour tortillas; 0.667 cup refried beans; 0.667 cup vegan cheese sauce; 0.5 cup guacamole; 0.25 cup vegan sour cream; pico de gallo/salsa; jalapeno; cilantro; red onion

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Taco Cups

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Ingredients

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Instructions

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Instructions

Pre-heat the oven to 350 degrees F and lightly grease a muffin tin.

Prepare the tortillas by cutting off the edges so that you have a large square and then cut those into 4 smaller squares (see video for reference).

Gently tuck a tortilla square into each muffin tin, folding over the sides as needed (again, see video for reference). Place a heaping tablespoon into each tin and then top with another tortilla square so that it gently flattens the beans. Bake for 12 minutes.

Top with your desired toppings and enjoy!

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Tips & Tricks (5)

Tortilla Molding Technique 🫔
Brush tortillas lightly with oil and drape them over oven-safe bowls or ramekins while still warm, then bake at 375°F for 8-10 minutes to set the shape perfectly without cracking.
Vegan Cheese Sauce Consistency 🧀
Make your vegan cheese sauce slightly thinner than you think you need it—it will thicken as it cools and sets inside the tortilla cup, creating a creamy texture that doesn't become rubbery.
Pico de Gallo Timing ⏰
Prepare pico de gallo just 15-20 minutes before serving and don't add it to the cups until the last moment to prevent the tortillas from becoming soggy and losing their crispy texture.
Layering for Flavor Balance 🎯
Layer in this order: refried beans (acts as a seal), guacamole, vegan cheese sauce, then fresh toppings last—this prevents moisture from softening the cup while building complementary flavor layers.
Jalapeno Heat Control 🌶️
Slice jalapenos lengthwise and remove seeds for milder heat, or mince and distribute throughout the pico de gallo for consistent spice that won't overpower the delicate tortilla cup structure.