Black Bean Taco Cups

Mini Taco Cups made with black beans and phyllo dough.

Appetizers are never out of season. I serve appetizers at just about every get-together we have and there are times when all I want for dinner are appetizers. 

These black bean taco cups are perfect for a party or for just when you are craving appetizers.

I used phyllo dough to make these cups. They are super easy, stay extra crispy, and have a great crunch with every bite! Need I say more?

I started with phyllo dough and brushed seasoned melted butter between each layer. After four layers, I sliced the dough into 3 inch squares.

The squares were placed in mini muffin tins and baked.

You can make the cups ahead of time and then fill just before serving. I was a bit worried about the phyllo cups becoming soggy after adding the filling, but they stayed crunchy for a couple of hours!

For the filling of these crunchy taco cups, I used homemade guacamole, black beans, tomatoes, cheese and olives. You can easily add your favorite ingredients – like salsa or sour cream.

Other Great Appetizers:

• Mexican Tortilla Pinwheels
• Coconut Shrimp
• Baked Tortilla Chips
• Quick Pita Chips
• Roasted Garlic Hummus
• Beet Hummus
• Cranberry Jalapeno Bites
• Puff Pastry Straws
• Stuffed Cherry Tomatoes
• Homemade Boursin Cheese

5 from 2 votes

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Black Bean Taco Cups

Prep Time

20 mins

Cook Time

10 mins

Total Time

25 mins

 

Mini Taco Cups made with black beans and phyllo dough.

Course: Appetizer

Cuisine: Mexican

Keyword: appetizer with black beans, taco appetizer, taco cups

Servings: 12 people

Calories: 96 kcal

Author: Kathy

Ingredients

Phyllo Cups

• 1 roll frozen phyllo dough thawed
• 1/4 cup butter melted
• 1/2 teaspoon taco seasoning

Filling

• 1 can black beans rinsed
• 1/2 teaspoon taco seasoning
• 1/2 cup chopped tomatoes
• 1/2 cup shredded cheddar cheese
• 1/2 cup guacamole
• 1/2 cup sliced olives
• 2 Tablespoons fresh cilantro chopped

Instructions

Phyllo Cups

1. Remove 4 sheets of phyllo dough from package.  Cover with a clean towel.

2. Mix melted butter and 1/2 teaspoon taco seasoning together.

3. Place one sheet of phyllo dough on a cutting board. Brush very lightly with butter. 

4. Place another sheet of dough directly on top of the first sheet. Brush very lightly with butter.

   Repeat with a third sheet.

   Place fourth sheet on top, but do not butter.

5. Using a pizza cutter or a sharp knife, cut dough into 3 inch squares.

6. Grab each stack and place into a mini muffin tin pressing dough down into corners.

7. Bake in a preheated oven at 375 degrees for 8-10 minutes until golden. When slightly cooled, carefully remove from muffin tins. 

Beans

1. Pour beans into a colander and rinse to remove all sauce. Shake to remove any excess water. Pour beans into a bowl and mix in 1/2 teaspoon taco seasoning. 

Assemble Cups

1. Add 1-2 teaspoons of beans to the bottom of each cup. 

   
   

2. Add a small amount of cheese, tomatoes, guacamole so cups are full. Top with olives and fresh chopped cilantro.

Recipe Notes

Other ingredients to add: chopped onions, salsa, sour cream, slice jalapenos.

Phyllo cups can be made ahead of time and stored in an air tight container for up to one day.

 

Nutrition Facts

Black Bean Taco Cups

Amount Per Serving (2 g)

Calories 96 Calories from Fat 54

% Daily Value*

Total Fat 6g 9%

Saturated Fat 3g 15%

Cholesterol 11mg 4%

Sodium 166mg 7%

Potassium 146mg 4%

Total Carbohydrates 6g 2%

Dietary Fiber 2g 8%

Protein 3g 6%

Vitamin A 3.6%

Vitamin C 2.4%

Calcium 3.4%

Iron 3.6%

* Percent Daily Values are based on a 2000 calorie diet.