Crunchy Taco Cups with Black Beans
User Reviews
5
Crunchy Taco Cups with Black Beans
Description
This recipe shapes soft corn tortillas into cone-shaped cups and partially bakes them to achieve a lightly crisped shell that remains pliable enough to finish baking again after filling. The cups are filled halfway with black beans seasoned with garlic, lemon juice, tahini, hot sauce, cumin, and salt. The filled cups return to the oven for a few minutes for final crispness without burning.
Topping the baked taco cups with fresh pico de gallo and drizzled spicy tahini sauce adds brightness, creaminess, and heat, balancing the nutty crunch of the corn shells. Optional cilantro garnish adds freshness.
These crunchy taco cups make for a portable and visually appealing appetizer or snack, featuring a layered combination of textures and flavors from crispy shells, creamy beans, tangy salsa, and a spicy tahini drizzle.
Careful oven monitoring prevents burning the delicate shells. The components are best served hot and stored separately when reheating is needed for freshness and texture preservation.
Ingredients
- 3 small corn tortillas
- 3 tablespoons olive oil divided
- ½ cup black beans
- ½ teaspoon garlic minced
- 3 tablespoons lemon juice
- 2 tablespoons tahini
- 3 tablespoons hot sauce
- ½ teaspoon ground cumin
- ⅛ teaspoon salt
- 4 tablespoons Pico de Gallo
- cilantro optional, minced for garnish
Instructions
- Preheat the oven to 350 degrees F.
- Lightly coat both sides of soft corn tortillas with 1 tablespoon of olive oil. Cut one slit in each tortilla to the center of the tortilla. Using that slit, create a cone shape and place each one in its own cup of a muffin pan. (*Note: To create an even sturdier taco cup, double up the tortillas in each muffin hole)
- Bake tortilla cups in the oven and remove after 4 minutes. (*Longer if cups are doubled up) Tortilla’s should be slightly crispy but not fully baked.
- Fill half-baked cups with 2 tablespoons of black beans.
- Pop cups back in the oven for an additional 4 to 6 minutes. (*Longer if cups are doubled up) Once shells are crispy but not burned, remove from the oven and set aside.
- In a bowl, add minced garlic, lemon juice, tahini, hot sauce, cumin, salt, and 2 tablespoons of olive oil and whisk until fully combined.
- Top each mini taco bowl with salsa fresca, a drizzle of spicy tahini sauce, and an optional sprinkle of fresh cilantro.
Notes
- Watch the tortilla cups closely during baking to avoid burning.
- Serve the taco cups hot for optimum flavor and texture.
- Store leftover components separately in the fridge; taco boats up to 3 days, tahini sauce up to 5 days.
- Reheat taco cups in the oven at 325°F until warmed.
- Adjust seasoning or ingredients based on what you have or prefer for different flavor variations.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 839 kcal
% Daily Value*
| Calories | 839kcal | 42% |
| Carbohydrates | 67g | 22% |
| Protein | 16g | 32% |
| Fat | 61g | 94% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 37g | 185% |
| Sodium | 1982mg | 83% |
| Potassium | 689mg | 15% |
| Fiber | 14g | 56% |
| Sugar | 6g | 12% |
| Vitamin A | 299IU | 6% |
| Vitamin C | 59mg | 66% |
| Calcium | 163mg | 16% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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