Crispy black bean taco cups

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This crispy taco cups Make a taco appetizer for snacks or a quick 20 minute meal! Easy to make, they’re filled with black beans and drizzled with a tangy tahin taco sauce that packs some truly titanic flavor. Everyone will love the combination of crispy taco boat and delicious filling.

Ready-made crunchy black bean taco cups on a white speckled plate

We love tacos! And these crunchy taco boats are just like them, but in a different shape! You can even add fun, tasty taco toppings to the top!

Have you tried one of our tacos yet? Lentil tacos, vegan black bean tacos, and cauliflower tacos are just a few of the varieties you’ll find!

Why this recipe works

  • Easy cleaning! These taco boats make an edible bowl equal to fewer dishes!
  • Lots of flexibility and variety! Fill them with any combination of ingredients you would like. Add some brown rice, omit the beans for baked tofu, or add some vegan nacho cheese!
  • Kid-friendly vegan option! These are popular with kids of all sizes.
  • Great for a meal or party snack!

What’s in this recipe

These corn tortilla taco cups call for simple ingredients that you can easily grab during a quick trip to the grocery store. Here’s what you need:

Ingredients for Crunchy Black Bean Taco Cups measured against a white background
  • Corn Tortillas: The crispy base for your taco cups.
  • Olive oil: Or any vegetable oil.
  • Black beans: To fill the cups.
  • Garlic and Lemon Juice: Fresh garlic and lemon juice add flavor to the hot tahini sauce.
  • Tahini: A delicious way to prepare a creamy vegan sauce to drizzle over these cups before serving.
  • Hot sauce: Just a touch to spice things up.
  • Cumin: This spice adds some taco flavor to the tahini sauce.
  • Pico de gallo: Buy a pico de gallo at your local supermarket or make it at home. I made mine before with a simple combination of onions, tomatoes, yellow bell peppers, jalapenos, cilantro, and some lime juice, salt, and pepper.

variations

  • Swap corn tortillas for flour tortillas instead.
  • Make mini taco cups. Use a mini muffin tin and a round cookie cutter to cut smaller circles out of the corn tortilla.
  • Swap black beans: Use any other bean you prefer!
  • Make a spicy one vegan tofu taco filling instead.
  • drizzle with some flavorful vegan queso.
  • Add to some rice, vegetables, quinoa or anything else to go with your filling.

How to make crispy taco cups

Let’s cook! Here are the highlights of the steps involved, but be sure to read the full instructions on the recipe card.

  • 1) brush each side of a corn tortilla with a little olive oil. Cut a slit in each tortilla from the edge to the center of the tortilla.
  • 2) Use this slot, form a cone shape and place in the cup of a muffin tin. Repeat with the other tortillas.
Process of adding tortillas to muffin tins
Process of adding tortillas to muffin tins

TOP TIP: If you want to make an even sturdier taco cup, double the tortillas in each muffin opening. If you use double tortillas, you will need to increase the cooking time.

  • 3) Bake Put the tortilla cups in the oven and take them out after 4 minutes. The tortillas should be slightly crispy but not fully baked.
  • 4) To fill Each of the half-baked cups with two tablespoons of black beans. Place the cups back in the oven for another 4 to 6 minutes.
Process shot of adding black beans to tortillas
Process shot of adding black beans to tortillas
  • 5) Once the shells are crispy remove from the oven and set aside.
  • 6) Mix Whisk together the garlic, lemon juice, tahini, hot sauce, cumin, salt, and 2 tablespoons olive oil until combined.
Ingredients for Crunchy Black Bean Taco Cups measured against a white background
process shot for adding stuffing ingredients into the bowl
  • 7) Top each mini taco bowl with some pico de gallo, a drizzle of tangy tahini sauce, and an optional sprinkling of fresh cilantro.

expert tips

  • Watch the tortilla cups closely to avoid burns.
  • Serve hot for the best taste!
  • Save any leftover tortilla cupsStore , pico de gallo and tahini sauce separately in the refrigerator. The taco boats are best eaten within three days, while the tahini sauce keeps for up to five days. Heat in the oven at 325°F until heated through.
  • Feel free to change Expand flavors to use up ingredients you have on hand or with flavors you like.
  • Be sure to include all the ingredients You add the taco boats while baking well drained to prevent wet floors!
  • Spice them up with some fresh, simple guacamole, or swap out the pico de gallo for a green chilli tomatillo salsa verde, or this fresh, restaurant-style mixer salsa.

frequently asked Questions

What Taco Toppings Are Good For Crispy Taco Boats?

The sky is the limit! Some of our favorites include guacamole, shredded lettuce, chopped tomatoes, salsa, vegan cheese, diced jalapenos, chopped cilantro, and vegan sour cream.

Can these taco cups be made in advance?

Sure they can, but honestly, they taste way better when freshly made. If you plan to make them for meal prep or for a large group, make the tortilla cups and partially bake them. Then when you’re ready to serve, you can add the filling and put it back in the oven.

Ready-made crunchy black bean taco cups on a white speckled plate

More taco recipes

Photos by Alfonso Revilla

  • Preheat the oven to 350 degrees F.

  • Lightly brush both sides of the soft corn tortillas with 1 tablespoon olive oil. Cut a slit in each tortilla, going down the middle of the tortilla. Create a cone shape with this slot and place each in their own cup of a muffin tin. (*Note: To create an even sturdier taco cup, double the tortillas in each muffin hole)

  • Bake tortilla cups in the oven and remove after 4 minutes. (*Longer if cups are doubled) Tortillas should be slightly crunchy but not fully baked.

  • Fill half-baked cups with 2 tablespoons black beans.

  • Pop cups back into the oven for another 4 to 6 minutes. (*Longer if cups are doubled) Once the shells are crisp but not burnt, remove from the oven and set aside.

  • In a bowl, add minced garlic, lemon juice, tahini, hot sauce, cumin, salt, and 2 tablespoons olive oil and whisk until combined.

  • Sprinkle each mini taco bowl with salsa fresca, a drizzle of tangy tahini sauce, and optional fresh cilantro.

  • Watch the tortilla cups closely to avoid burns.
  • Serve hot for the best taste!
  • Save any leftover tortilla cupsStore , pico de gallo and tahini sauce separately in the refrigerator. The taco boats are best eaten within three days, while the tahini sauce keeps for up to five days. Heat in the oven at 325°F until heated through.
  • Feel free to change Expand flavors to use up ingredients you have on hand or with flavors you like.

Calories: 839kcalCarbohydrates: 67GProtein: 16GFat: 61GSaturated Fatty Acids: 8thGPolyunsaturated fat: 13GMonounsaturated fatty acids: 37GSodium: 1982mgPotassium: 689mgFiber: 14GSugar: 6GVitamin A: 299ieVitamin C: 59mgCalcium: 163mgIron: 5mg

Disclaimer: While plantbasedonabudget.com tries to provide accurate nutritional information, please note that these are estimates only. Nutritional information may be affected by product type, brand purchased and in other unpredictable ways. Plantbasedonabudget.com shall not be liable for any loss or damage arising from your reliance on nutritional information. If you need to follow a specific calorie regimen, please consult your doctor first.

Author: Lauren Bossi

Course: dinner lunch

Kitchen: Mexican

Method: stovetop

Diet: Vegan

Keywords: crispy taco cups, healthy recipes, kid friendly, quick recipes, easy recipes, taco cups, taco cups corn tortillas, tacos, vegan taco boat, vegan tacos, veggie tacos


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