Tortilla Taco Cups

This is a simple yet delicious and filling vegetarian black bean and corn tortilla taco cups. These cute bite-sized tacos are delicious appetizers as well as a fancy, snacky meal!

These taco bites are baked! Filled with beans and cheese, with guacamole,salsa, and olives and/or jalapenos these taco cups are filling, addictive, and protein rich. It is hard to stop with one. As this will be a crowd pleaser, it is a great idea to make a couple of batches. 

They are easy to make.  Cook the tortilla if using uncooked. Cut 3-in. circles with cookie cutter or drinking glass. I used a 8-in tortilla and was able to get three 3-in circles from each tortilla. This can be baked with filling in mini muffin tin that will result in crisp mini cups. Baking makes the tortilla hold the shape. Add the toppings and serve. 

Instead of making the filling, canned refried beans can also be used, if in a time crunch. Store-bought taco seasoning can also be used. I garnished half with olives and half with jalapenos, so that people who don't like spicy food, can have the olive topped ones. Adjust the spice level with more or less cayenne and/or jalapenos as per preference.

I just can't believe that we are at the end of the year! Time flew and it is December! And the first wednesday of the month. Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page. Stacy is hosting a virtual baby shower for Lauren (founder of Foodie Extravaganza), and we are sharing recipes for the same event. This filling and delicious bean tortilla taco cups is the recipe I am sharing.

As I said, it is December and end of 2021. Here is a quick recap of the recipes I shared during this year for #FoodieExtravaganza!

Black Tea Noodles

Pulao

Thai Coconut Curry Noodles

Carrot Fries

Strawberry Shrikand

Haitian Pikliz

Baked Potato Ragada Chat

Beetroot Pulao

Grain-free Garbanzo Beans Pasta and Paneer Soup

Pecan Chutney

And for this month sharing Tortilla Taco Cups

If you are looking for bite sized hor de vors, this is an amazing one. Cauliflower bites is yet another tasty and healthy snack/appetizer. Caprese Cups is a no cook bite sized salad appetizer that is everyone's favorite. If you have plenty of time, this Baked Tater Tots would be a perfect choice. These are amazing for any parties!

I am linking this to Wonderful Wednesday and What's For Dinner. I am also linking this to Bake-a-Thon 2021, where we share baked recipes every Monday, Wednesday, and Friday this whole month.

Ingredients

Makes 18

Black bean - 1 cup, cooked

Corn - 4 tbsp, canned or frozen

Onion - 1/4 cup, chopped

Garlic - 1 clove, chopped

Salt - 1/2 tsp

Oregano - 1/2 tsp

Cayenne - 1/2 tsp

Coriander powder - 1/2 tsp

Cumin - 1/2 tsp

Oil - 1 tbsp

Cilantro - 1 tbsp, chopped

Jalapeno - 1 tbsp, finely chopped

Wheat tortilla - 6, 8-in. diameter

Cheddar cheese - 18 tbsp, shredded

Toppings:

Guacamole - 1 to 2 tbsp

Tomato salsa - 2 tbsp

Olives - 2, sliced

Jalapenos - 1 tbsp, sliced

Cilantro - 1 tsp, chopped

Method

Heat oil in a pan, add the cumin, jalapenos, garlic, and onion and cook for 2-3 minutes. Add the black beans, corn, salt, oregano, cayenne, coriander powder and saute for 3-4 minutes. Switch off the flame, add cilantro, mix, and set aside to cool.

Cook the torilla if using uncooked. Cut out 3-in. circles. Spray or grease mini muffin or cupcake mold. Push the tortilla circles into each cavity such that it stays in a cup shape.

Preheat the oven to 350 degfrees F. Add a tablespoon of black bean filling, followed by a tablespoon of cheddar cheese.

Bake for 15-16 minutes. Remove from the oven and cool for 3-4 minutes.

Carefully remove the cups and transfer to a plate. Top with guacamole, salsa, olives and/or jalapenos. Garnish with cilantro.

Transfer to a serving platter.

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