Ingredients:
- 12 mini flour tortillas, warmed*
- Meatless beef-style crumbles (about 1/2 bag)**
- 1 can black beans, drained
- 3/4 cup salsa (I use Pace medium chunky)
- 1/2 cup enchilada sauce
- 1 cup frozen corn, thawed or steamed
- 1/2 packet taco seasoning
- 2 cups vegan cheese shreds (Daiya Mexican-style shreds melt best)
To make the Cilantro Crema topping:
- 1 cup vegan sour cream or non-dairy plain yogurt
- 1/2 cup minced fresh cilantro
- 1 Tbsp lime juice
- 1/4 tsp sea salt
Additional toppings:
Chopped tomatoes, chopped jalapeno peppers, avocado slices
Instructions:
1. Preheat oven to 400 degrees. Lightly grease a muffin tin, and press 12 warm tortillas into the cups. Pleat the sides as needed.
2. In a skillet, cook the meatless crumbles according to package directions. When cooked, add the black beans, salsa, enchilada sauce, corn, taco seasoning and 1 1/2 cups of vegan cheese shreds. Bring to a simmer over very low heat. Let simmer for 5 minutes, then evenly distribute the mixture into tortilla cups. Top each cup with remaining vegan cheese.
3. Bake until cheese is melted, approximately 11-14 minutes. While taco cups are in the oven, make the crema by combining the vegan sour cream, cilantro, lime juice and sea salt.
4. Remove taco cups from oven and top with a dollop of Cilantro Crema, diced jalapenos and avocado slices. Enjoy!
Notes: *An easy way to warm tortillas without drying them out is to lightly splash each one with water. Place one on top of the other in a covered glass bowl and place in the microwave for 1 minute. Work quickly to press them into muffin cups before they cool completely.
**For meatless crumbles, we have found our favorite brands to be "Gardein Be'f Crumbles," "Beyond Beef Crumbles - Feisty flavor," and Wegmans "Don't Have a Cow Meatless Beef-style Crumbles."
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