5.0 from 171 votes
Crunchy Taco Cups with Black Beans
These crunchy taco cups make a taco appetizer for snacks or a quick 20 minute meal! They’re easy to make and filled with black beans and drizzled with a spicy tahini taco sauce that packs some seriously titanic-sized flavor. Everyone will love the combination of crunchy taco boat and tasty filling.
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 of olive oil divided
- ½ cup of black beans
- ½ teaspoon of minced garlic
- 3 tablespoons of lemon juice
- 2 tablespoons of tahini
- 3 tablespoons of hot sauce
- ½ teaspoon of ground cumin
- ⅛ teaspoon of salt
- 4 tablespoons of pico de gallo
- Minced cilantro for garnish (optional)
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.
Cup of Yum
Notes
- Watch the tortilla cups closely to prevent burning.
- Serve while hot for the best flavor!
- Store leftover tortilla cups, pico de gallo, and tahini sauce separately in the fridge. The taco boats are best eaten within three days while the tahini sauce will last for up to five days. Reheat in the oven at 325° F until heated through.
- Feel free to change up the flavors to use up ingredients you have on hand or with flavors you enjoy.
Nutrition Information
Calories
839kcal
(42%)
Carbohydrates
67g
(22%)
Protein
16g
(32%)
Fat
61g
(94%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
13g
Monounsaturated Fat
37g
Sodium
1982mg
(83%)
Potassium
689mg
(20%)
Fiber
14g
(56%)
Sugar
6g
(12%)
Vitamin A
299IU
(6%)
Vitamin C
59mg
(66%)
Calcium
163mg
(16%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 1Serving
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.