Step 1

Preheat oven to 350° F

Step 2

Heat 1 teaspoon of oil in a sauté pan over medium heat. Once the oil is hot, add the ground, taco seasoning and ¼ cup water, and cook until heated through, stirring occasionally, 6 to 7 minutes.

Step 3

Add the chilies and shredded cheese, and continue to cook until most of the cheese is partially melted, 3 to 5 minutes. Remove the mixture from the heat.

Step 4

Brush a teaspoon of oil in the holes of a cupcake pan and place the tortillas into the pan, folding the sides if you have to. Fill each tortilla with about 2-3 tablespoons of beefless mixture. Repeat this process until all of your taco cups are filled and place in the oven to bake until the tortillas are slightly crisp around the edges, 15 to 25 minutes.

Step 5

Garnish with lettuce, vegan sour cream, tomatoes, cilantro and hot sauce, and enjoy!