Taco cups on yellow backdrop

Taco Cups

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Makes 12 Cups

The only possible way to make tacos any more adorable and portable is to fit them into a muffin tin and call them Taco Cups.

And you better believe that’s what we’re doing in this #TacoTuesday roundup.

You can load your Taco Cups with any of your fav toppings, but we’re personally obsessed with our new vegan find, jackfruit!  Jackfruit is this crazy fruit found in tropical Asian and Latin American climates that when young somehow has the texture of pulled meat. You can learn more about it in our Pantry Diaries, but trust us, it makes a darn good taco!

Try out our Taco Cups, and be sure to check out our Corn Elote Tacos, Kale Lentil Tacos, and yummy dessert Cookie Tacos for more taco inspiration.


6 large flour tortillas

2 packages Tex-Mex Jackfruit from The Jackfruit Company OR Make your own Tex Mex Jackfruit below

1 can black beans, drained and rinsed

3/4 cup vegan cheese

1/2 cup salsa


1/2 cup lettuce, shredded

1/2 cup tomato, chopped

Tex Mex Jackfruit

1 1/2 cup plain young jackfruit

1 cup tomato sauce

1/2 cup water

2 Tbsp apple cider vinegar

2 cloves garlic, minced

2 chipotle peppers (from a can of chipotles in adobo), minced

1/2 tsp cumin

1/2 tsp chili powder

1/4 tsp cayenne pepper

1/2 tsp paprika

sea salt, to taste

freshly ground pepper, to taste


Preheat the oven to 350°.

Thinly coat a 12-muffin sheet pan with non-stick spray.

Using a glass wider than the muffin rounds, cut two rounds out of each tortilla.

Tex Mex Jackfruit

If you decide to make your own seasoned jackfruit instead of buying the delicious pre-seasoned packaged version from The Jackfruit Company, start by draining your jackfruit of the water the comes with it in the can or package.

In a small pan over medium heat, combine tomato sauce, water, apple cider vinegar, minced garlic, minced chipotle peppers, cumin, chili powder, cayenne pepper, and paprika.

Bring to a simmer, and adjust seasoning with sea salt and freshly ground pepper to taste.

Once the sauce has simmered for a few minutes, add in your jackfruit.

Allow to cook, stirring to thoroughly combine and coat jackfruit.

Turn off the heat and let sit.


Place one round tortilla segment into each muffin tin so that the sides are covered evenly.

Bake the tortillas for 2-5 minutes or until they start to slightly brown.

Remove from the oven and spoon Tex Mex Jackfruit, black beans, and salsa into each cup.

Add a sprinkling of vegan cheese over the top.

Bake until the cheese is melty.


Once slightly cooled, garnish each taco cup with shredded lettuce and chopped tomato.

Notes + Serving Tips

Serve immediately or store refrigerated for 1-2 days.

To reheat, bake in the oven for a few minutes.

Reheating in the microwave may cause sogginess.