Mini tacos are a family friendly choice and is a great dish for even the pickiest eaters. Mini tacos can be made vegan or vegetarian. Customize these little guys with your favorite toppings, and everyone will be happy.
Kids, and lets be honest – adults too, love to make their own choices when it comes to deciding what toppings they prefer. Just because I love cilantro doesn’t mean everyone does!
These simple mini tacos make a great finger food for parties too! Be careful, you won’t have any left overs, these little suckers will be gone before you know it.
Infused Mini Tacos. Whole Food, Whole Life!
- 1 cup refried black bean , vegetarian
- 1 cup gluten free , vegan or vegetarian meat alternative (I use Beyond Beef Beefy Crumble)
- 1/4 cup salsa
- 1/4 green onion , chopped
- 1/2 teaspoon salt
- 1 package tortilla , corn, flour or rice(don't bend as easily)
- chopped cilantro
- chopped tomatoes
- chopped lettuce
- chopped spinach
- vegan cheese (optional) I use Follow Your Heart Cheddar Shreds
Preheat oven to 350 degrees F
In medium bowl, mix refried beans, ground meat alternative, salsa, green onions and salt.
Using a 3" biscuit cutter, cut tortillas into rounds. Place rounds in mini muffin tins or for a taco bowl shape flip the mini muffin tin over and place rounds between the bowls, either works!
Fill tortillas with refried bean mixture. Bake for 20 minutes or until lightly browned on edges and firm.
Let tortillas cool for five minutes.
Place tortillas on serving dish and add toppings as desired.