*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)
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
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!