Vegan Taco Muffins

Mitch often reminds me that these are his favorite little things I’ve made thus far. They really are pretty good, but I am definitely biased: tacos are my favorite meal ever. Ever since I was about five years old, I have answered “tacos!” to any question about my favorite food. And that’s because they are delicious. Also, they have been an item that has been so easy to adjust and customize through my becoming vegetarian at age 12 and vegan 7 years later. Even if seasoned beef is the “main ingredient,” you can always fall back on beans, lettuce, tomato, avocado, and olives, and it is so possible to swap ingredients depending on taste and preference. Also, you could be the loser vegan that I am and just use a replacement beef.

After a life time of loving them, I thought it was time to pay tribute to the wonderful world of tacos with crunchy, munchy, bite-sized taco muffins!

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For these muffins, I did think about sliced and pre-heated corn tortillas as well as flour tortillas, but I love the way the wonton wrappers hold together and how crunchy their edges become. The others, I fear, might break apart more easily or be too large for the muffin style we’re trying to achieve. If you do try to make them with other taco receptacles, please please take pictures and let me know how they turn out!

*I used mini muffin cups for these little guys, but you may have success using two wonton wrappers in a larger muffin pan.


 

Vegan Taco Muffins
Serves 12
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Ingredients
  1. ♥ 48 wonton wrappers (about one package)
  2. ♥ 1 1/2 cups of refried beans (about 3/4 can)
  3. ♥ 1 1/2 cup of refried of black beans
  4. ♥ 3 cups taco meat
  5. ♥ 1/2 cup shredded lettuce
  6. ♥ 1/2 diced fresh tomato (I used three small tomatoes)
  7. ♥ Any other toppings you enjoy. I like mine with avocado, black olives, Spanish rice and salsa.
Instructions
  1. Preheat oven to 375 degrees.
  2. Heat and cook faux meat in a pan over medium heat until heated through.
  3. Coat mini muffin cups with oil of choice (I love olive oil).
  4. Place one wonton wrapper in each mini cup, and pile up about 1 tablespoon each of any ingredients that can/should be heated, including faux beef, beans, and rice.
  5. Place the muffin pan in the oven for 15-20 minutes, or until the edges of the wrappers are golden brown.
  6. Remove from the oven and pile up any additional ingredients you like on tacos.
  7. Much ’em up.
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