Vegetarian Low Carb Taco Boats
(1 votes, average: 5.00 out of 5)
Loading...These crispy cheddar cheese cups are filled with protein rich veggie crumbles. My preferred go-to is either Beyond Beef or Impossible crumbles. Them, you simply substitute the taco shells with baked cheddar cheese to create the perfect taco holder! Low carb perfection without sacrificing the traditional taco taste.
Ingredients
- 12 T. shredded cheddar cheese
- 1 t. olive oil
- 1 package Beyond Beef Crumbles (or your favorite meat free substitute in crumble form)
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 ½ teaspoon chili powder
- 2-3 T. water
- salt and pepper to taste
- 1 scallion, sliced
- 1 tomato, seeded and chopped
- ¼ c. sour cream
- 1 lime, cut into wedges
Instructions
Preheat the oven to 350 degrees F. Line a rimmed baking sheet with a piece of parchment paper or a Silpat baking mat.
Spoon shredded cheddar cheese onto the prepared baking sheet using 1 tablespoon per mound. Lightly spread out, leaving 2-3 inches between each mound. You will be able to bake 6 at a time on a standard baking sheet.
Bake until the cheese rounds are melted in the center and the edges begin to brown. Set aside to cool for 1-2 minutes but do not let harden.
Lift melted cheese rounds with a spatula and press on the back of an inverted muffin tin to form cups. The cheese will be very pliable while warm.
Allow cheese to cool and firm up before removing from the muffin tins.
Repeat with next 6 cheese rounds.
In the meantime, add olive oil to a medium skillet. Heat over medium heat. Add veggie crumbles and cook, stirring occasionally, until the veggie meat is nicely browned, 5-6 minutes. Drain any excess fat.
Add cumin, smoked paprika, chili powder, and 2 tablespoons of water; season to taste with salt and pepper. Continue cooking 1-2 minutes, just until the spices become fragrant, and the meat is nice and juicy. If necessary, add an additional tablespoon of water to obtain proper consistency.
Fill taco cups with taco veggie crumbles, chopped tomato, scallion, and a teaspoon of sour cream per cup. Squeeze in some lime juice over the top and enjoy!
