Vegan Taco Cups

Veganuary is coming to an end, and I must say I have made some delicious dishes over these past weeks (please check out my Instagram for some recipes). I will definitely revisit these dishes and share more as I plan to incorporate more plant-based meals into my family's diet this year. My big kid is allergic to fish, so plant-based omega-3 sources are a must for his diet.

For this recipe, you will need some young jackfruits in a can. I have only seen these at WholeFoods, but I'm sure they are everywhere. Jackfruit is a popular meat substitute as it has the same texture as a "pork carnitas" when shredded and pan-fried. Jackfruit is a good source of vitamin C and potassium. It can also help in weight loss if consumed the right way. Jackfruit is high in fiber, which helps improve digestion and metabolism – the fundamentals of weight loss.

Here are the list of ingredients and step by step photos of how to make these delicious taco cups.

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Vegan taco cups

INGREDIENTS:

• 2 cans of Jackfruits (drain, rinse, and shred into pieces)

• 1 can Black beans

• 3 TBSP Vegan Taco seasoning (deliciou brand, but I'm sure you can use other taco seasonings for this)

• Vegan wonton wrappers (nasoya brand)

• Vegan Mozzarella shreds (violife brand )

• Better than sour cream (Tofutti brand)

• Shredded lettuce

Sides:

• Ready southwestern quinoa (ancient harvest brand - microwaveable goodness)

• Black beans

HOW TO:

• -In a pan, sauté jackfruits with taco seasoning (cook until tender and shredded like "carnitas").

• In a cupcake pan, place 2 wonton wrappers in each cups

• Scoop a Tbsp of jackfruit into the wonton cups

• 1/2 Tbsp of black beans

• Sprinkle some vegan cheese

• Bake at 375F 10-15 minutes.

• Let cool and top with shredded lettuce, vegan sour cream, and sprinkle some taco seasoning.

Enjoy!