I have a handful of recipes that I categorize as “weeknight warriors”. The requirements for a meal to land in this category of my recipe box are simple; they have to come together in about 30 minutes with minimal ingredients, don’t require a lot of hands on time and my entire family has to love them! These Crispy Black Bean Taco Cups fit the bill to a tee and to top it all off they are pretty darn cute too.
I am excited to be teaming up with one of my favorite brands, Mission in honor of Celiac Awareness Month. Mission’s gluten free flour tortillas and white corn tortillas are always in my pantry and the key ingredient in so many of the popular recipes on our site. Our sweet potato and lime taquitos, hush puppy tacos and black bean flautas are all dressed in Mission’s gluten free tortilla’s and now so are these cute little taco cups!
Mission has even put together a snazzy little website to celebrate Celiac Awareness Month full of great facts, fun trivia, recipes, videos and more. Now you can have a recipe box full of “weeknight warrior” recipes too!Print
Double this recipe so you can have delicious portable lunches all week long!
Fast & Smoky Black Beans
- 2 cans unseasoned black beans & liquid
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1/4 cup water
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt
For the crispy taco cups
- 1 (8-count package) Mission Gluten Free Soft Taco Tortillas
- 1 recipe Fast & Smoky Black Beans
- 1 cup jalapeno jack cheese
- 1 egg white, beaten lightly
- avocado, cherry tomatoes, hibiscus cashew cream, cilantro, sour cream, pickled onions and jalapenos
Start the beans:
- Place all of the ingredients into a medium-sized saucepan and simmer on low for 5-8 minutes.
Make the taco cups
- Preheat the oven to 375°F. Generously coat a 6-well muffin tin with cooking spray.
- Drain the black beans and set aside.
- Cut the Mission Gluten Free Soft Taco Tortillas into squares and cut each large square into 4 smaller ones. Line each well of the muffin tin with 2 squares of tortilla (one slightly overlapping the other so the bottom of the muffin well is completely covered.) Fill each well with 2 tablespoons drained black beans and a teaspoon or two of cheese. Top each well with 2 more tortilla squares, pressing down gently to compact the bottom layer. Add another tablespoon of black beans and a generous sprinkle of cheese on top of each tortilla cup.
- Brush the exposed part of the tortillas with the beaten egg white and bake in the preheated oven for 18-20 minutes.
Don’t throw away those tortilla scraps! Toast them in the oven or fry them in a bit of oil to make crispy tortilla strips for topping salads, soups or for snacking!