At MOMables, we are often asked about vegetarian lunch ideas. These black bean taco cups will impress even the pickiest of eaters!
These Vegan Mini Black Bean Taco Cups are just one example of how a simple and delicious prep-ahead recipe can be adapted to fit your family’s needs for lunches. They even make a perfect appetizer!
My own family juggles gluten-free, nut-free, and dairy-free dietary needs. What I love about these cups is that the base is vegan, and we use gluten-free all-purpose flour to make them safe for my daughter.
You can fill these with whatever you like, depending on your diet! Guacamole, cheese, nondairy shreds, sour cream, onion, tomatoes, peppers, diced chicken, salsa—the possibilities are endless!
A fun way to get the kids involved would be to set up a toppings station, and let each one fill their own. As mentioned above, they make great appetizers and are perfect packed in lunches for bite-size taco treats. They were a huge hit with my family. It’s definitely getting added to our Football Food dish list! Yum.
Vegan Mini Black Bean Taco Cups
- Yield: 24 Mini Cups
- Category: lunch
- 1 15-ounce can black beans, rinsed and drained well
- 1/2 cup flour
- 1 teaspoon cumin
- 1/2 teaspoon ground paprika
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- Toppings/fillings of choice
- Preheat the oven to 350ºF. Coat a 24-cup mini muffin tray with cooking spray.
- In a blender or food processor, pulse the beans, flour, cumin, paprika, salt, and olive oil until
a soft dough forms.
- If the dough is too runny, add additional flour 1 tablespoon at a time.
- Place the dough evenly into the 24 cups. Using the back side of a spoon, form mini cups by spreading the dough up the sides of each cup.
- Bake for 15 to 20 minutes. Cool completely.
- Fill the cups evenly with the toppings of your choice. Enjoy!
Adapted from Cake Batter and Bowl