Taco cups with chili con sweet potato
R239 Taco Cups

After so many Taco Tuesdays, you’ll probably know how many different toppings you can combine them with. But today, we're going the other way around and don't top them with anything, but form small taco cups and fill them. For this, you don't even need any crazy new utensil, but only your muffin pan.

We fill these small taco cups with sweet potato chili today, but of course you can adjust the filling to your taste. Since they are so small and handy, they are perfect for a picnic to-go (e.g. filled with guacamole or salad), or use them as a party snack or for brunch. Tell us in the comments what you will these taco cups with, we're already curious!

R239 Taco Cups
R239 Taco Cups

Taco cups with chili con sweet potato

18 taco cups 50 minutes

Ingredients

  • 18 soft taco shells
  • 1 sweet potato
  • 2 cloves garlic
  • 2 onion
  • 1 carrot
  • 1 bell pepper
  • 1 can kidney beans
  • 1 tsp spicy ground paprika
  • 1 can chopped tomatoes
  • 100 ml (1/2 cup) water (if needed)
  • 4 tbsp tomato puree
  • 1 tsp ground cumin
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 1 tsp chili powder
  • 50 g (2 oz) walnuts
  • 1 tsp soy sauce
  • 1 tsp agave syrup
  • 1 lime
  • guacamole for serving
  • cilantro for serving
  • salt
  • pepper
  • vegan sour cream for serving (see recipe below)

Instructions

  1. Dice sweet potato, carrot, bell pepper, and onion. Peel and chop garlic. Add ground paparika, cumin, oregano, basil, chili powder, salt and pepper to a bowl and stir to combine.
  2. Add olive oil to a pot over medium heat and saute diced vegetables until browned. Add spices mixture, toss to coat and fry for approx. 2 – 3 more minutes.
  3. Strain can of kidney beans and rinse them under clear water. Add tomato puree, kidney beans, and chopped walnuts to the pot and let chili simmer for approx. 15 mintues. Season with salt, pepper, and lime juice to taste.
  4. Transfer soft taco shells into a muffin tin, you might have to fold them to make them fit inside. Add filling into each muffin cup. Bake at 190°C/380°F for approx. 15 min.
  5. Remove taco cups from oven and let them cool down a bit. Serve with guacamole, vegan sour cream, and cilantro on top.
R239 Taco Cups
R239 Taco Cups
R239 Taco Cups

Vegan Sour Cream

350 g (12.5 oz) 5 minutes

Ingredients

  • 200 g (7 oz) soy curd/quark
  • 150 g (5.5 oz) vegan cream cheese
  • 1 tsp garlic powder
  • 1 tbsp cider vinegar
  • 1 lemon (juice)
  • salt
  • pepper

Instructions

  1. Squeeze out lemon.
  2. In a bowl, whisk together all ingredients and add lemon juice.
  3. Season with salt and pepper.
R239 Taco Cups
R239 Taco Cups
Julia Justus
Julia Justus

Julia Justus hat eine große Vorliebe für Tacos und ist förmlich süchtig nach Edamame. An einem perfekten Sonntag gibt's bei ihr Lasagne.