Black Beans And Corn Taco Cups
featured in Mini Tacos Bowls
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
Under 30 minutes
Ingredients
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 61
- Fat 1g
- Carbs 10g
- Fiber 1g
- Sugar 0g
- Protein 2g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 375ºF (190ºC). Generously coat a 12-cup muffin tin with nonstick spray.
- Stack the tortillas and cut off the edges so the tortillas are square. Then, quarter the squares so you have 12 small tortilla pieces.
- Press a tortilla square into each cup of the prepared muffin tin.
- 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.
- Bake for about 10 minutes, until the edges of the tortillas are golden brown and the cheese has melted.
- Garnish with pico de gallo.
- Enjoy!
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