Black Bean Mini Taco Cups

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

black beans taco cups recipe so easy to make and they are a great lunch idea!

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.

5.0 from 1 reviews
Vegan Mini Black Bean Taco Cups
Recipe type: lunch
Serves: 24 Mini Cups
  • 1 15-ounce can black beans, rinsed and drained well
  • ½ cup flour
  • 1 teaspoon cumin
  • ½ teaspoon ground paprika
  • ½ teaspoon salt
  • 2 tablespoons olive oil
  • Toppings/fillings of choice
  1. Preheat the oven to 350ºF. Coat a 24-cup mini muffin tray with cooking spray.
  2. In a blender or food processor, pulse the beans, flour, cumin, paprika, salt, and olive oil until a soft dough forms.
  3. If the dough is too runny, add additional flour 1 tablespoon at a time.
  4. 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.
  5. Bake for 15 to 20 minutes. Cool completely.
  6. Fill the cups evenly with the toppings of your choice. Enjoy!
Adapted from Cake Batter and Bowl



  1. Marci says

    i have the same freezing question but I’m also wondering if I could make these a day ahead and warm them up and melt cheese in them. Or could they be eaten cold in a lunch box?

  2. 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.

  3. 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!

  4. 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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