Vegetarian Taco Cups
This fun take on tacos is a great way to introduce more meatless, kid-friendly meals into your family's rotation.
Course Appetizer, Main Course
Servings 12 taco cups
Calories 157 kcal
- 12 mini flour tortillas (street taco size or 6 fajita size cut in half; preferably whole wheat)
- 1 cup cooked brown rice (or quinoa)
- 1 15 oz. can pinto beans (drained and rinsed)
- ½ cup enchilada sauce (homemade or store-bought)
- ¾ cup Pico de Gallo (Recipe linked below)
- 2 tbsp taco seasoning
- 1½ cups shredded cheddar cheese (divided)
Optional Toppings:
- sour cream
- green onion
- salsa
- cilantro
Preheat oven to 400 degrees. Grease or spray a 12 cup muffin tin with cooking spray. Gently shape mini tortillas to fit into each cup. (If difficult, heat in microwave a few seconds to make them more malleable. If using tortilla halves, gently place by bringing the sides together into a cone shape and folding in.)
In a large bowl combine beans, enchilada sauce, pico de gallo (Recipe here), taco seasoning, and half the cheddar cheese (¾ cup). Divide brown rice evenly into each cup. (About 1 heaping tbsp per cup.) Then, divide bean mixture evenly in each cup.
Top each with remaining cheddar cheese and bake for 15 to 20 min.
Allow to cool for a few minutes, then serve with your favorite toppings (I use my leftover pico de gallo and sour cream) and enjoy!
Nutrition Information: Serving size: 1 taco cup, Calories: 157, Carbohydrates: 25g, Protein: 7g, Fat: 4.5g, Saturated Fat: 1.8g, Fiber: 4g, Sugar: 1.1g, Cholesterol: 9mg, Sodium: 597mg
**Please note: These nutrition facts are provided as an estimate and may vary depending on your ingredients. Check product labels or use an online calculator for additional accuracy.