Crispy Black Bean Taco Cups

Crispy Black Bean Taco Cups recipe by @beardandbonnet on

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

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

To serve


Start the beans:

  1. Place all of the ingredients into a medium-sized saucepan and simmer on low for 5-8 minutes.

Make the taco cups

  1. Preheat the oven to 375°F. Generously coat a 6-well muffin tin with cooking spray.
  2. Drain the black beans and set aside.
  3. 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.
  4. 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!

Recipe Card powered byTasty Recipes