Is there anything cuter than mini burrito cups? They are easy to make, fun to eat, and great for any occasion. These tiny tortilla bowls make the perfect finger food for parties and backyard barbecues, or for Cinco de Mayo, which is quickly approaching.

Stuffed with refried beans, cilantro-lime rice, jackfruit, and melty “cheese”, the cups are baked to perfection. Top them off with fresh pico de gallo, guacamole, and dairy-free crema for a flavor-packed recipe.

They can also easily be customized. Try adding corn, replacing jackfruit with tofu or tempeh, and adding shredded lettuce, pickled onions or jalapeños, or cucumbers.

The best part about these cups is how much plant-based protein and antioxidants they contain. Beans, avocados, fresh vegetables — what more can you ask for?


Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Cost: $4.81 recipe | $0.40 burrito cup

Vegan Mini Burrito Cups

Makes 12 burrito cups


For the taco “meat”

  • 1 tablespoon avocado oil ($0.11)
  • 350 grams canned jackfruit, tofu, or tempeh ($1.12)
  • 1 tablespoon soy sauce ($0.10)
  • 2 tablespoons taco seasoning ($0.05)
  • Salt & pepper to taste ($0.02)

For the cilantro-lime rice

  • 3 cups cooked long-grain white rice ($0.14)
  • ¼ cup minced cilantro ($0.08)
  • ¼ cup lime juice ($0.36)
  • Salt to taste ($0.01)

For the burrito cups

  • 12 mini flour tortillas ($0.36)
  • 2 cups refried pinto beans ($0.32)
  • 1 cup shredded dairy-free cheese ($1.25)

For the toppings

  • Pico de gallo ($0.35)
  • Mashed avocado ($0.18)
  • Vegan sour cream or crema* ($0.36)


For the taco “meat”

  1. Preheat your oven to 375 degrees F and grab out a muffin tin.
  2. Drain and chop the jackfruit, tempeh, or tofu. Heat oil in a skillet over medium, then add in the jackfruit, tofu, or tempeh.
  3. Cook for 2-3 minutes to heat, then season with soy sauce, taco seasoning, salt, and pepper to taste. Cook for another 1-2 minutes to combine, then remove from heat and set aside.

For the cilantro-lime rice

  1. In a large bowl, mix cooked rice, lime juice, cilantro, and salt to taste. Set aside.

For the burrito cups

  1. If your flour tortillas are large, cut out smaller circles using a small bowl as a guide (small enough to fit in your muffin tin). Line the muffin tin with the tortillas, then add a layer of refried beans to the bottom.
  2. Add in a scoop of cilantro-lime rice, cooked taco “meat,” and a handful of shredded dairy-free cheese on top. Bake for 15-20 minutes, or until the cheese is melted and the cups are golden around the edges.

For the toppings

  1. Remove the cups from the oven and top them with pico de gallo, dairy-free crema or sour cream, and mashed avocado. Enjoy!


  • Use a homemade cashew-based crema or store-bought dairy-free sour cream.
  • To make your own taco seasoning use chili powder, cumin, paprika, garlic powder, onion powder, red pepper flakes, and oregano.

Nutrition: 1 of 12 servings
Calories 216 | Total Fat 5.9 g | Saturated Fat 1.4 g | Cholesterol 0 mg | Sodium 800 mg | Total Carbohydrates 34.5 g | Dietary Fiber 5.1 g | Total Sugars 4.6 g | Protein 7.5 g | Calcium 125 mg | Iron 2.2 mg | Potassium 425 mg |

attachment-Burrito Cups 05

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