Vegan Chilli Taco Cups

Tortillas Mushrooms Brown Onion Garlic Clove Bell Pepper Red Kidney Beans Chopped Tomatoes Tomato Puree Chilli powder
  • Step 1.

    Preheat the oven to 180°C (350°F).

  • Step 2.

    Lightly grease a muffin tray and press small tortillas into each muffin cup to create taco bowls. Bake for 10-12 minutes until crispy and golden. Remove and set aside.

  • Step 3.

    In a large pan, heat a tablespoon of oil over medium heat.

  • Step 4.

    Add the chopped onions, garlic, and sliced mushrooms. Cook for 5-7 minutes until the mushrooms are softened and the onions are translucent.

  • Step 5.

    Add the diced bell peppers and cook for another 3-4 minutes.

  • Step 6.

    Stir in the kidney beans, chopped tomatoes, tomato paste, and chili powder. Simmer for 10-15 minutes until the mixture thickens and the flavors combine.

  • Step 7.

    Season with salt and pepper to taste.

  • Step 8.

    Spoon the chili mixture into the baked tortilla cups.

  • Step 9.

    Serve with salsa or your favorite toppings.