Black Bean Mini Taco Cups Recipe

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At MOMables, we are often asked about vegetarian lunch ideas. These black bean taco cups will impress even the pickiest of eaters!

In case you missed the latest news, MOMables now has one plan! Each menu includes a Vegetarian, Gluten Free and Nut Free option (when applicable). Our goal is to provide you with a variety of easy packing ideas that your whole family will enjoy – that includes you too, Mom & Dad! It’s not just for kids!

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 families 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 the base is Vegan and we use gluten free all-purpose flour to make them safe for my daughter.

You can fill with whatever you like, depending on your diet! Guacamole, cheese, non-dairy 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.

5.0 from 1 reviews

Vegan Mini Black Bean Taco Cups
 
Author:
Recipe type: lunch
Serves: 24 Mini Cups
Ingredients
  • 1 can of black beans (15oz), rinsed and drained well
  • ½ cup flour
  • 1 teaspoon cumin
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • 2 Tablespoons olive oil
  • Toppings/ Fillings of choice
Instructions
  1. Preheat oven to 350ºF. Spray a 24 cup mini-muffin tray with cooking spray.
  2. In a blender or food processor, pulse black beans, flour, cumin, paprika, salt, and olive oil in a food until soft dough forms.
  3. If dough is too runny, add additional flour 1 Tablespoon at a time.
  4. Place dough evenly into the 24 mini-muffin cups. Using the backside of a spoon, form mini cups by spreading dough up the sides of each cup.
  5. Bake for 15 to 20 minutes. Cool completely.
  6. Fill cups evenly with toppings of choice. Enjoy!
Notes
Adapted from Cake Batter and Bowl

 

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Comments

  1. says

    OMG, I just made these for son’s party. We were actually a bit glad nobody showed so we could eat them all ourselves!!!! We topped them with some salsa and plain Greek yogurt and couldn’t get enough!!!! I have the same question about freezing them (so that they’ll last more then a day). I replaced the flour with some chicken soup mix and protein powder, though I’ll probably add in some type of flour for making big batches.

  2. says

    I love that you are thinking about vegetarians and those that need a gluten free diet. I am neither, but you never know when my boys will have a playdate and i would need to make a snack that works for their friends. Great idea!

  3. josie says

    genius! I make black beans in the crockpot every couple months and stock my freezer. My 20 month old loves black beans…will need to try this soon!!

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