Go Back
+ servings
Easy Vegan Taco Cups
Print Recipe
5 from 1 vote

Taco Cups

Vegan Taco Cups – Delicious taco cups made in a muffin pan using very few ingredients all of which are totally vegan. The perfect little handheld bite!
Prep Time10 mins
Cook Time15 mins
Course: Main Course
Cuisine: American
Keyword: taco cups
Servings: 12
Calories: 138kcal


  • 1 pound meatless beef crumbles, cooked
  • 1 package taco seasoning
  • 1 can (10 ounce) Ro-Tel diced tomatoes with green chilies
  • 1 cup Daiya cheddar style shreds
  • 24 wonton wrappers


  • Preheat the oven to 375 degrees F. and spray a muffin pan with cooking spray. Line each muffin well with 1 wonton wrapper by pressing it into the bottom of the pan. Set aside.
  • In a large bowl, stir together the cooked meatless crumbles, taco seasoning, and diced tomatoes until fully combined.
  • Place a heaping tablespoon of the taco mixture on top of the wonton wrapper that you have already place in the muffin pan. Repeat this step for each muffin well.
  • Take another wonton wrapper and place it on top of the taco mixture and press down. Top each wonton wrapper with another heaping tablespoon of the taco mixture and top each with a final layer of the cheddar style shreds.
  • Place the taco cups into the oven and bake at 375 degrees F. for 8 to 10 minutes until the taco cups are golden and the cheddar shreds have melted. Remove from the oven and take out of the muffin pan.


*Recipe adapted from Kevin and Amanda


Calories: 138kcal | Carbohydrates: 17g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 579mg | Potassium: 148mg | Fiber: 3g | Sugar: 2g | Vitamin A: 314IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 3mg