When I was pregnant with my daughter, I constantly craved taco bowls, chips, and salsa.
Tacos continue to be one of my top go-to quick dinners. Since the kids love snacking on chips and salsa almost as much as I do, these Black Bean Avocado Taco Cups make the perfect appetizer. They work well for dinner too, and the kids love finger foods!
These taco cups are delicious meatless, but you could certainly add cooked chicken or ground beef. They are so easy to make that the kids can help put the tortillas in the muffin tin and fill the taco cups.
This post contains affiliate links. Printable recipe available below.
Quick and Easy Black Bean Avocado Taco Cups Recipe
12 small Flour Tortillas
2 Cups of canned black beans
1 Tbsp adobo
1 Tbsp garlic powder
1 Tbsp BBQ sauce
1 tsp salt
1 tsp pepper
3 Cups cooked white rice
2 Cups avocado squares
2 Cups cooked corn
Preheat your oven to 350 degrees Fahrenheit.
Place the tortillas in your muffin tin. You may need to pinch and fold the sides in order for them to sit in the pan like a cupcake liner.
Bake the tortilla cups for about 10-12 minutes or until the tortillas get crispy.
While the tortillas are baking, add the black beans, adobo, garlic powder, BBQ sauce, salt, and pepper to a pan.
Stir over medium heat for 5 minutes, then set aside.
Once the tortillas are crispy, carefully take them out of the oven.
Fill each cup with ⅛ cup corn, ¼ cup rice, ⅛ cup beans, ⅛ cup avocado squares, and top with cilantro. (Or go ahead and eyeball it!)
Serve and enjoy!
Additional serving tips:
Add hot sauce to the black beans for a spicy kick. You may also substitute corn tortillas for a gluten-free option. (And always double check your sauces and canned goods are gluten-free too.)
We hope you enjoy these Black Bean Avocado Taco Cups for a tasty twist on taco night or serve them up at your next game day party. The crispy tortilla provides a satisfying crunch along with the flavorful black bean mixture. Yum!
- 2 Cups canned black beans
- 1 Tbsp adobo
- 1 Tbsp garlic powder
- 1 Tbsp BBQ sauce
- 1 Tsp salt
- 1 Tsp pepper
- 3 Cups cooked white rice
- 2 Cups avocado squares
- 2 Cups cooked corn
- 12 small Flour Tortillas
- Preheat the oven at 350F.
- Place the tortillas in a muffin tin as you would place a cupcake liner.
- Bake for about 10-12 minutes or until the tortillas get crispy.
- While the tortillas are baking, add the black beans, adobo, garlic powder, BBQ sauce, salt, and pepper to a pan.
- Place over medium heat and cook for 5 minutes. Set aside.
- Once the tortillas are crispy, take them out of the oven and fill them with ⅛ Cup corn, ¼ Cup rice, ⅛ Cup beans, ⅛ Cup avocado squares, and top with cilantro.
- Serve and enjoy.
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Quick & Easy Layered Taco Bake
Taco Sloppy Joes
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