Incredible Vegetarian Black Bean Taco Cups with black beans in a chili sauce, plantains, onions, jalapeño and melted manchego on top. Topped with a simple guacamole for the ultimate crowd-pleasing appetizer. This recipe is in partnership with BUSH’S® Beans.
It’s almost that time!
The BIG GAME. Game day. Beer. Nachos. Tom Brady. Gisele in the stands. Everything shaped in footballs. Mini meatballs in crockpots. Ham sandwiches. Way too many potato chips. Peanut butter bars aka my life weakness.
I say it’s time to kick your game day up a notch and make something that’s fun, creative and will knock the socks off your neighbor’s overly warmed up spinach artichoke dip. Come on, you know what I’m referring to. That crusty dip in the crock.
These black bean taco cups are most definitely the answer.
I’m not kidding when I tell you that Tony ate about 7 of these for lunch when I pulled them out of the oven. I guess that’s what happens when you marry a 6’3” former athlete.
The vegetarian taco cups are pretty self-explanatory. You’ll make cut-outs out of tortillas and place them into a muffin tin, then cook up the filling mixture of plantains, BUSH’S® Black Beans in Mild Chili Sauce, onion, jalapeño and garlic for 10 minutes. Finally you’ll add it to the taco cup, bake, add cheese and bake again.
They probably take around 30 minutes from start to finish!
The best part though? Topping them with a little homemade easy guacamole! I mean, is it just me or does guac take everything to the next level?
I hope you love these easy taco cups I made in partnership with my friends at BUSH’S® Beans. I’ve really loved using their beans in chili sauce in some of my appetizer recipes this year. So easy and flavorful. Enjoy! xo.
More healthy appetizers you might like:
SEE HOW TO MAKE THE TACO CUPS:
- Serves: 12
- Serving size: 1 taco cup
- Calories: 134
- Fat: 5.4g
- Saturated fat: 1.6g
- Carbohydrates: 17.6g
- Sugar: 2.3g
- Fiber: 2.6g
- Protein: 4.4g
- 1 package (8-inch) flour tortillas* (please know you will probably only use 4-6 tortillas)
- ½ tablespoon olive oil or avocado oil
- 2 cloves garlic, minced
- ½ cup diced white onion
- 1 slightly underripe plantain, diced
- 1 jalapeno, seeded and diced
- Salt and pepper
- 1 cup BUSH’S® Black Beans in a Mild Chili Sauce, do not drain*
- 3 ounces manchego cheese, shredded (about ¾ cup)
- To serve:
- 1-2 ripe avocados, depending on how much guac you like
- Freshly ground salt and pepper, to taste
- Fresh squeezed lime juice, from ½ a small lime
- Fresh chopped cilantro
- Your favorite hot sauce
- Preheat oven to 350 degrees F. Grease a 12 cup muffin pan with olive oil cooking spray.
- Use a biscuit cutter to out 3 ½-4 inch circles from your tortillas. You can eyeball it too and use a scissors, but you will most likely get 3 tortilla rounds from each tortilla. Place tortilla rounds in each muffin liner.
- Add olive oil to a medium pan and place over medium-high heat. Add in minced garlic, diced plantains, and diced jalapeno. Season with salt and pepper. Saute for 5-8 minutes until onion is tender. Remove from heat and stir in BUSH’S® Chili Beans. Divide the plantain chili bean mixture evenly between tortilla cups. Bake for 10-15 minutes, then remove and sprinkle shredded cheese on top. Bake for 3-5 minutes so that cheese melts.
- While taco cups are baking, mash 1 ripe avocado in a medium bowl. Season with salt and pepper and a little fresh lime juice. Mash together until well combined. Top each taco cup with your mashed avocado and a sprinkle of cilantro. Add a little hot sauce on top if you’d like! Makes 12 taco cups.
If you can’t find plantains where you live, I suggest replacing it with 3/4 cup corn or cooked and diced sweet potato.
*I have tried these with Siete grain-free almond flour and cashew flour tortillas and they worked wonderfully!
Recipe by: Monique Volz | Photography by: Yoga of Cooking
This recipe is in partnership with BUSH’S® Beans. All recipes, text and opinions are my own! Thanks for supporting AK and the brands that help make this site possible! xo.
PIN THESE TACO CUPS: