These crunchy Black Bean Taco cups recipe will make opening up a lunchbox and exciting event! Load them up with guacamole, salsa, sour cream… woah. Tacos all day, every day… but better.
Who am I kidding?! The only reason I’m sharing these with you in a lunchbox is that I made one too many for a party and I packed the leftovers for lunch.
And then, the kids wanted some. So I made more. And they loved them. In the end, anything that makes a happy plate is a good thing, right?
These taco cups are party food for school or the office.
How to Make Taco Cups
For these epic mini tacos, you’ll need a muffin tin, wonton wrappers, and taco toppings.
First, place the wonton wrapper in a muffin tin, bake until crispy and then it’s time to load em up!
If you do weekly taco night, this recipe would be a great idea to use up the leftover taco night toppings. While the taco cups themselves are vegetarian, if you have leftover taco meat, you can add that too.
How to Top Vegetarian Mini Taco Cups
Treat these just like you would an All American Beef Taco and top them with all your favorites:
Flavorful Vegetarian Taco Cups
The combo of black beans, cheese, and guacamole pack a ton of flavor in a mini taco shell and make a satisfying lunch.
To make these taco cups vegetarian, I use refried black beans since they have more flavor and the texture reminds me of a seven layer dip in a crispy shell. Can’t pass up that opportunity.
Wonton Taco Cups
Wonton wrappers are the right size for the muffin tins and crisp up beautifully, making the perfect base for this recipe. Plus we can’t overlook that satisfying crunch they give with each bite.
Just a little tip if you’re having trouble hunting down the wonton wrappers, often you’ll find them near the tofu section of the grocery store.
In case you need a substitute you can use a biscuit cutter to cut circles out of leftover flour tortillas, place them into the muffin tin, and carry on with the recipe.
Baked Wonton Tacos
Wonton wrappers make a healthier substitute to the usual crispy tortillas because they’re baked and not fried. They’re also smaller than taco shells which makes eating multiple wonton tacos perfectly acceptable!
What Makes Taco Cups a Kid-Friendly Lunchbox Idea
Finger food lunches are always a fun switch from the usual sandwich/wrap lunches. Like mini quiches and chicken nuggets these can also be baked ahead of time and yield enough for 4 to 6 lunches. It’s an easy way to plan ahead and pack several lunches with one recipe, which are always my favorite recipes.
It’s also the kind of recipe I like to include in our family meal plans. Each week has a fresh list of recipes with prep-ahead tips and a completed shopping list to make your life easier. For a better look at everything our family meal plans have to offer, click here.
More Vegetarian Lunch Ideas
If you need simple vegetarian lunch ideas that are easy to make and packed with both flavor and protein, I hear you! Here are eight ideas that pack easily into a lunchbox to get you started:
- Carrot & Zucchini Mini Quiches
- 7 Layer Greek Cups
- Apple & Cheddar Grilled Cheese
- Strawberry Cheesecake Yogurt Parfait
- Tex Mex Bento Box
- Zucchini Taco Boats
So whether you have an intense taco craving or need a fun, healthy lunch idea, these taco cups will do the trick.
Vegetarian Black Bean Taco Cups
Crispy taco cups with refried black beans make a fun finger food lunch! Load them with guacamole, salsa, cheese, and YUM!
- Prep Time: 5 – 10 minutes
- Cook Time: 10 minutes
- Total Time: 15 – 20 minutes
- Yield: 20 taco cups 1x
- Category: lunch
- 40 wonton wrappers
- 1 can refried black beans, warmed
- 1 cup shredded Cheddar cheese
- ¾ cup pico de gallo/salsa
- Sour cream, for topping
- 2 green onions, sliced
- Preheat the oven to 375F. Grease 2 muffin tins with cooking spray. Line each cup with 2 wonton wrappers and lightly spray with cooking oil.
- Transfer the muffin tins to the oven and bake for 8 to 10 minutes or until the wonton wrappers are golden brown and crispy.
- Meanwhile, in a microwave-safe bowl, warm the beans.
- Remove the taco cups from the oven and fill each with warmed black beans, cheese, pico de gallo/salsa, sour cream, guacamole, and green onions.
Adapted from Cake Batter and Bowl
- Serving Size: 2 taco cups
- Calories: 240
- Sugar: 1.2g
- Sodium: 465.9mg
- Fat: 10.6g
- Saturated Fat: 4.4g
- Trans Fat: 0.2g
- Carbohydrates: 27.5g
- Fiber: 3.9g
- Protein: 8.8g
- Cholesterol: 24.2mg