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Fall is here and so is football season! While I am not a big fan of football, my hubby is!
I decided to experiment in the kitchen and made these easy vegetarian taco cups.
These taco cups are possibly the cutest snack ever.
They are just so stinking adorable (not to mention delicious.)
Game day foods are all about easy bite sized deliciousness and these taco cups are just that!
Growing up, my mom always bought Pace® salsa. Now that I’m married, I buy Pace® for my own little family.
I love how fresh and full of flavor Pace® is!
On the spicy taco cups I used Pace® hot sauce and topped it with a tamed jalapeno slice for the perfect spicy bite!
I used Pace® picante mild sauce for my avocado, tomato, and cilantro taco bites.
Not everyone loves spicy food, so I created a milder version that still has tons of flavor.
These are literally the perfect bite. I love how crispy the little taco cups get!
I’m drooling just looking at these pictures again.
Hubby and I had these for dinner last night and he loved them.
The possibilities for these taco cups are endless!
Swap out the veggies for anything you have on hand, throw on some sour cream and Pace® and you have a delicious game day snack!
The taco cups are made using regular soft taco shells and are ready in just a few minutes.
Load them up with your favorite toppings and spoon on some flavor with Pace®!
I used the same bean mixture for both bites, so if you want to make both of these recipes at once, simply make 12 spicy bites and 12 mild bites using just one batch of the bean mixture.
Pick up your next jar of Pace® at Walmart and make these delicious taco cups for game day!
Easy Vegetarian Taco Cups (Spicy)
spicy vegetarian taco cups
Ingredients
- 1 onion, diced
- 5 cloves of garlic, minced
- 1 tablespoon olive oil
- 1 can of black beans, drained
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ⅛ teaspoon paprika
- 1 tablespoon lime juice
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 8-10 soft taco shells
for topping
- tamed jarred jalapeno peppers
- sour cream
- shredded mexican cheese
- Pace® hot picante sauce
Instructions
- Dice garlic and onion and add to a large skillet with the 1 tablespoon of olive oil
- Sautee on medium high heat for 8-10 minutes, or until onions are translucent
- Add the drained beans, salt, pepper, paprika, lime juice, cumin, and chili powder and stir well
- Heat through and stir (1-2 minutes).
- Preheat oven to 350 degrees
- While onion and garlic is cooking, prepare the taco cups
- Microwave soft taco shells until soft and pliable
- Use a 1 cup measurer to cut out circles from the tortillas (I got 3 circles per tortilla)
- Spray a muffin tin with olive oil and place tortilla circles in the cups
- Bake at 350 degrees for 10-12 minutes, or until cups are crispy
- Spoon 1 tablespoon of bean mixture into each taco cup
- Top with shredded mexican cheese, tamed jalapeno slices, sour cream, and Pace® picante hot sauce
Notes
If you want to make half spicy and half mild, use ½ of the bean mixture for each flavor. It should make a total of 24 taco bites.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 107Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 3mgSodium: 198mgCarbohydrates: 13gFiber: 3gSugar: 1gProtein: 3g
Easy Vegetarian Taco Cups (Mild)
mild vegetarian taco cups
Ingredients
- 1 onion, diced
- 5 cloves of garlic, minced
- 1 tablespoon olive oil
- 1 can of black beans, drained
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ⅛ teaspoon paprika
- 1 tablespoon lime juice
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 8-10 soft taco shells
for topping
- diced avocado
- diced tomatoes
- Cilantro
- sour cream
- shredded mexican cheese
- Pace® mild picante sauce
Instructions
- Dice garlic and onion and add to a large skillet with the 1 tablespoon of olive oil
- Sautee on medium high heat for 8-10 minutes, or until onions are translucent
- Add the drained beans, salt, pepper, paprika, lime juice, cumin, and chili powder and stir well
- Heat through and stir (1-2 minutes).
- Preheat oven to 350 degrees
- While onion and garlic is cooking, prepare the taco cups
- Microwave soft taco shells until soft and pliable
- Use a 1 cup measurer to cut out circles from the tortillas (I got 3 circles per tortilla)
- Spray a muffin tin with olive oil and place tortilla circles in the cups
- Bake at 350 degrees for 10-12 minutes, or until cups are crispy
- Spoon 1 tablespoon of bean mixture into each taco cup
- Top with shredded mexican cheese, diced avocado and tomato, sour cream, and Pace® picante mild sauce
Notes
If you want to make half spicy and half mild, use ½ of the bean mixture for each flavor. It should make a total of 24 taco bites.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 128Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 3mgSodium: 186mgCarbohydrates: 15gFiber: 4gSugar: 2gProtein: 3g
David @ Spiced
Thursday 6th of October 2016
I love football game days! But football game days require delicious football snacks. I love the idea of making these taco cups! They sound delicious, and they're bite-sized...making them perfect football food. Thanks for sharing! #client