I love party food, and I love to host parties!!!
7 layer taco dip being one of my favorite party foods. I mean it’s a bowl full of all the the most delicious taco-y things all stacked up together!
What is not to love there? Recently I found these adorable little street taco tortillas and my oldest daughter suggested we use them to make little taco dip cups.
I am so proud of our genius offspring and their brilliant ideas!! We have raised them well!!
So as she requested, we made these bitesize vegan taco dip cups! Not only are they super tasty, they are so super cute…I mean if a food can be cute, then I am standing by these being the cutest!
Make them for a snack, make them for a party, make them because eating tiny food is normally more fun to eat!
I made them for lunch and our family plowed through them! But I am still rooting for another party in the near future to show off these adorable little bites.
INGREDIENTS:
*You will need a muffin tin for this recipe.
24 (1 package) corn street taco tortillas
1 can refried beans
1/3 cup vegan cream cheese
1/4 cup vegan cheddar shreds (homemade or store bought)
2 avocados
1 lime
1 teaspoon cumin powder, divided
1 teaspoon chili powder, divided
salt and pepper to taste
Handful of chopped lettuce
1/4 cup diced bell pepper
1/4 cup diced tomatoes
1/4 cup diced red onion
1/4 cup chopped cilantro
optional: hot sauce
INSTRUCTIONS:
Preheat over to 350 degrees
Spray the inside of a cupcake tin lightly with some cooking oil. Take a tortilla and press it into the muffin tin so that it forms to the shape of the cup. You will have to overlap it some to make it fit. Corn tortillas tend to tear when you are trying to press them into the pan.No big deal, just overlap at the tear if that happens. Repeat with remaining tortillas. If you only have a 12 cup muffin tin, then you will have to do this in batches.
Place the pan in the preheated oven and allow the tortillas to bake for 10-15 minutes. Just make sure they are crisp around the edges and down the sides before removing from the oven. Once they are done remove from oven and allow to cool for 5 to 10 minutes.
Mix cream cheese and cheddar shreds together with 1/2 teaspoon of cumin and 1/2 teaspoon of chili powder. Set aside.
For the guacamole, remove avocado from peels and add them to a medium size bowl. Mash the avocados with a fork until they are relatively smooth. Add 1/2 teaspoon of cumin, 1/2 teaspoon of chili powder, juice from the lime, and salt and pepper to taste. Stir well and set aside.
Remove the tortillas from the muffin tin and place them on a platter.
Begin layering each tortilla by first adding a few teaspoons of refried beans, then the cheese mixture, lettuce, tomato, onions, peppers, and guacamole. Top each on with a sprinkle of cilantro and a drop of hot sauce if you like a spicy kick!
