Everything just tastes better when it’s baked in individual portions.
The cute factor makes it hard to resist devouring the whole batch.
Whip up the taco cups for a fast and easy dinner option on busy weeknights. Extras can be easily tossed into lunches for the next day.
Or they’re perfect as an easy party appetizer that tastes more complicated than it really is. They’re also accidentally healthy and vegetarian. Consider it a New Year’s resolution recipe.
The taco cups are ready in 30 minutes with ingredients you likely already have on hand: taco shells, canned black beans, tomatoes, cheese, sour cream, salsa, avocado. You can bump it up to eight layers if you want to throw in some canned black olives or canned jalepeno peppers.
February is National Canned Food Month. A well-stocked cantry helps you make nutritious and flavorful meals you can feel good about serving, and cans help you save prep time and get a healthy meal on the table more often.
You can keep them vegan by using vegan cheese and vegan sour cream. Or if you have leftover chicken or beef, use that instead of, or in addition to the beans.
The cumin-dusted beans, the gooey cheese, the juicy tomatoes, and the slight heat from the salsa with the cooling sour cream and creamy avocado made these an automatic hit with my family.
I just loved them because they literally have all my favorite savory ingredients in every bite.
I could never get sick of these.
Everything just tastes better when it's baked in individual portions. The taco cups ready in 30 minutes with ingredients you likely already have on hand: taco shells, canned black beans, tomatoes, cheese, sour cream, salsa, avocado. Whip up the taco cups for a fast and easy dinner option for busy weeknights. Extras can be easily tossed into lunches for the next day. They’re perfect as an easy party appetizer that tastes more complicated than it really is. They’re also accidentally healthy and vegetarian. The cumin-dusted beans, the gooey cheese, the juicy tomatoes, and the slight heat from the salsa with the cooling sour cream and creamy avocado made these an automatic hit with my family.
Yield: 6 taco cups (easily doubled, tripled, etc.)
Prep Time: 5 minutes
Cook Time: about 25 minutes
Total Time: 35 minutes, for cooling
six 5-inch tortillas (I used white corn tortillas)
one 15-ounce can black beans, drained and rinsed
one 3.8-ounce can sliced black olives, optional
one 4-ounce can sliced jalepeno peppers, optional
cumin, for sprinkling
1 medium ripe tomato, diced (Roma or vine-ripened)
about 1 cup shredded cheese (Mexican blend, Monterrey Jack, Pepper Jack, queso fresco, etc.)
salsa, for garnishing
sour cream, for garnishing
1 medium ripe avocado, peeled and diced for garnishing
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Healthy Beefy Tacos (vegan) – Just like the real thing but a million times healthier! So good, hearty and taste JUST like the real deal!
Do-It-Yourself Guacamole Bar – Make your own guacamole bar and have fun taste-testing the options! Great party idea that everyone loves!
Cheese, Black Beans, and Corn-Stuffed Sweet Potatoes with Avocado Crema (vegan, GF) – A healthy meal that’s easy, ready in 15 minutes, satisfying & doesn’t taste like health food!
Loaded BBQ Chicken Nugget Nachos (with vegan/GF option) – Chicken nuggets coated in BBQ sauce with loads of cheese! Perfect and easy party food!
Loaded Guacamole Nachos – Fresh, easy homemade guac on top of cheesy chips is totally irresistible!
Easy Restaurant-Style Blender Salsa – Make your own salsa in minutes! Fast, easy, goofproof and tastes 1000x better than anything you’d buy!
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This is a sponsored conversation written by me on behalf of Albertsons. The opinions and text are all mine.
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