These easy-baked crunchy taco cups are filled with black beans, peppers, onions, and cheese for a delicious appetizer or fun twist on taco night.
What you need:
- 12 small flour tortillas
- Cooking spray
- 1 tbsp olive oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 15 oz canned black beans, rinsed and drained
- 15 oz canned corn, drained (you can also use 11/4 cup of frozen or fresh corn)
- 2 tbsp taco seasoning
- 3 Roma tomatoes, chopped
- 1 cup reduced fat shredded Mexican cheese
- 2 cups shredded lettuce
- 1/2 cup salsa
- 1/4 cup reduced fat sour cream
- 1/4 cups cilantro
Preheat the oven to 375 ˚F. Coat a 12-cup muffin tin with cooking spray. Take the small tortillas and press them in the muffin tin, set aside
In a large skillet over medium-high heat add oil, cook the onion and bell pepper for 5 minutes or until they look translucent. Add the black beans, the corn, the spices and continue cooking for another 5 minutes. Add the tomatoes at the last moment, and remove from heat.
Place 3 tbsp. of the black bean mixture in the tortillas. Top with cheese
Place in the oven and cook for 10 minutes or until the cheese is completely melted. During that time chop the iceberg lettuce. Remove from the oven, top with salsa, iceberg, and sour cream. Serve immediately.
We hope you enjoy this delicious Taco Cups recipe.
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