BitterSweet

Sweet Musings with a Bitterly Sharp Wit

Fit for a Fiesta

12 Comments

Funny how holidays tend to sneak up on a person, even when the date is baked into the name itself. Cinco de Mayo is largely an excuse for day drinking here in the states, but it would truly be a shame to let it pass without indulging in a bit of edible hedonism as well. Someone who was more prepared, or at least aware of the rapidly advancing calendar, might have shared something suitable with enough time to plan, prepare, and lock down a party game plan before the actual date.

I am not that person.

However, I don’t need to be, and neither do you! Not only are these spicy appetizers compulsively munchable, they’re effortless to throw together at the drop of a sombrero. Modeled after meatballs but inspired by tacos, each bite-sized morsel turns the classically meaty, spicy, typically messy dish into dainty finger food. No more crumbly taco shells dumping their contents all over your white pants; crushing tortillas into a crunchy coating allows them to remain perfectly crisp, yet intact and firmly adhered from plate to palate.

Clear your schedule, call up all your friends, and start crushing ice for a boatload of frozen margaritas; there’s a party brewing as soon as you preheat the oven.

Taco Bites

1 12-Ounce Package Vegan Beef Crumbles or Crumbled Tempeh
1/2 Cup Black Beans, Roughly Mashed or Refried Pinto Beans
2 Tablespoons Tomato Paste
1 Clove Garlic, Finely Minced
1/4 Cup Yellow Cornmeal
1 1/2 Teaspoons Chili Powder
1 Teaspoon Smoked Paprika
1 Teaspoon Ground Cumin
1/4 Teaspoon Dried Oregano
1/4 Teaspoon Crushed Red Pepper Flakes
1/2 Cup Aquafaba
1/3 Cup Fresh Cilantro, Minced
1/2 Teaspoon Salt
1/2 Cup Finely Crushed Tortilla Chips

Salsa, to Serve

Preheat your oven to 400 degrees and line a baking sheet with parchment paper or a silpat.

Place your meatless crumbles of choice in the food processor, along with the beans, tomato paste, garlic, cornmeal, chili powder, paprika, cumin, oregano, and red pepper flakes. Pulse briefly to combine, but be careful not to over-blend. You want to break down the crumbles a bit but still leave a lot of texture here. Introduce the aquafaba, cilantro, and salt next, pulsing once more to incorporate. Blend just until you achieve a cohesive, meaty dough.

Scoop out balls the size of walnuts and roll them in the crushed tortilla chips, completely coating the exteriors. Place each ball on your prepared baking sheet and repeat the process until you’ve used up all of the central mixture.

Bake for 25 – 30 minutes, until the balls are firm and evenly browned. Serve hot, alongside your favorite salsa and an icy cold beverage.

Makes About 20 Bites

Printable Recipe

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Author: Hannah (BitterSweet)

Author of My Sweet Vegan, Vegan Desserts, Vegan a la Mode, and Easy as Vegan Pie.

12 thoughts on “Fit for a Fiesta

  1. Sounds delicious Hannah.. :-) .. Hope you have a lovely weekend. :-D Hugs my friend

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  2. It’s cool to eat taco in a different way and it looks yummmmmy. Thank you for this cool recipe :-)!

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  3. Pingback: Modish Taste | Fit for a Fiesta

  4. Haha, I am not that person either. And this looks wonderful, perfect recipe for summer parties and family gatherings. Thanks!

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  5. These look scrumptious Hannah! I love how they’re recognizable, yet refreshingly original ^^
    Have a happy weekend!

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  6. I would like these tidbits any time and look forward to trying them.

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  7. Such an inventive take on meatballs! I bet these would be good atop lettuce, like a taco salad, then I can take more than one and pile a bunch of them on my plate. :-)

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  8. Hannah, Don’t know how to tell you how much I love this snack. This is delicious I can tell! Thanks!

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  9. Pingback: Fit for a Fiesta — BitterSweet – Site Title

  10. Pingback: Meatless Taco Bites - Yum Goggle

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  12. These Taco bites look incredible, great party idea :)

    Liked by 1 person

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