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Crunchy Taco Cups with Black Beans
5 from 171 votes

Crunchy Taco Cups with Black Beans

Crunchy Taco Cups with Black Beans are small crispy corn tortilla cones baked briefly before being filled with seasoned black beans and topped with pico de gallo and a spicy tahini sauce. The taco cups hold a combination of creamy, tangy, and spicy flavors with a pleasant crisp texture, ideal as bite-sized snacks or appetizers.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 1
Calories: 839 kcal
Course: Lunch, Dinner
Cuisine: Mexican

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

    Cup of Yum
  1. Preheat the oven to 350 degrees F.
  2. 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)
  3. 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.
  4. Fill half-baked cups with 2 tablespoons of black beans.
  5. 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.
  6. In a bowl, add minced garlic, lemon juice, tahini, hot sauce, cumin, salt, and 2 tablespoons of olive oil and whisk until fully combined.
  7. 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

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%)

Nutrition Facts

Serving: 1 Serving

Amount Per Serving

Calories 839

% 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.