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Black Beans And Corn Taco Cups

These hearty taco cups are a delicious vegetarian option that will satisfy even the most carnivorous of eaters. Filled with savory black beans, sweet corn, and a pico de gallo, these cups are the perfect addition to your next taco night.

Tasty Team
98% would make again

Under 30 minutes

Black Beans And Corn Taco Cups

Under 30 minutes


for 12 cups

  • nonstick cooking spray, for greasing
  • 3 large flour tortillas
  • ¾ cup black beans (125 g)
  • ¾ cup corn (130 g)
  • ¼ cup shredded cheddar cheese (25 g)
  • 12 slices jalapeño
  • ¼ cup pico de gallo (60 g)

Nutrition Info

  • Calories 64
  • Fat 2g
  • Carbs 8g
  • Fiber 0g
  • Sugar 0g
  • Protein 2g

Estimated values based on one serving size.


  1. Preheat the oven to 375ºF (190ºC). Generously coat a 12-cup muffin tin with nonstick spray.
  2. Stack the tortillas and cut off the edges so the tortillas are square. Then, quarter the squares so you have 12 small tortilla pieces.
  3. Press a tortilla square into each cup of the prepared muffin tin.
  4. Fill each cup with 1 tablespoon of black beans, 1 tablespoon of corn, and 1 teaspoon of cheddar cheese and top it with a jalapeño slice.
  5. Bake for about 10 minutes, until the edges of the tortillas are golden brown and the cheese has melted.
  6. Garnish with pico de gallo.
  7. Enjoy!
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Black Beans And Corn Taco Cups