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When life comes at you fast, you may need a meal idea just as fast. These Vegetarian Muffin Tin Tacos come together quickly with kitchen food staples! @cookinRD | sarahaasrdn.com

Vegetarian Muffin Tin Tacos


  • Author: Sara Haas
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 24 taco cups 1x

Description

When life comes at you fast, you may need a meal idea just as fast. These Vegetarian Muffin Tin Tacos come together quickly with kitchen food staples! They’re also gluten free!


Scale

Ingredients

  • 24 corn tortillas, warmed
  • 1 15-ounce can pinto beans, drained and rinsed (or 1 3/4 cups cooked)
  • 1/4 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 1 cup shredded carrot, chopped
  • 1/4 cup chopped yellow onion
  • 1 1/2 cups shredded cheddar cheese
  • plain Greek yogurt, for serving
  • salsa, for serving
  • 1 avocado, sliced, for serving

Instructions

  1. Preheat the oven to 350’F.
  2. Cut circles out of tortillas using a 3 3/4-4-inch round cookie cutter. Place 1 tortilla round into a 24 cup muffin tin cup (or two 12 cup muffin tins) and press into muffin cup using a juice glass or deep measuring cup. Repeat with remaining tortillas.
  3. Toss beans with salt, cumin, carrot and onions. Distribute half of the cheese among the tortilla cups. Top with a rounded tablespoon of bean mixture, then remaining cheese. Bake for 20 minutes.
  4. Allow to cool in pan for 5 minutes, carefully remove then top with yogurt and salsa just before serving.

Notes

Top these little taco cups with anything! Jalapeño slices, shredded lettuce, whatever your heart desires!

  • Category: Tacos