Black Bean Taco Cups

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Mini Taco Cups made with black beans and phyllo dough. These make ahead bites are perfect for serving as an appetizer anytime of the year. Filled with seasoned black beans, cheese, guacamole and fresh tomatoes.

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?

How do you make the phyllo cups?

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.

Can I make these ahead of time?

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!

What do I add to these mini taco cups?

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.

Don’t forget to PIN for later! 

Other Great Appetizers:

• Mexican Tortilla Pinwheels
• Coconut Shrimp
• Cranberry Jalapeno Bites
• Puff Pastry Straws
• Stuffed Cherry Tomatoes
• Homemade Boursin Cheese
• Salami and Cheese Pinwheels

If you make this recipe, I’d love to hear about it! Leave a comment below or snap a picture and tag me on Instagram #beyondthechickencoop

Check out my complete collection of appetizer recipes.

Black Bean Taco Cups

Kathy

Mini Taco Cups made with black beans and phyllo dough.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 10 mins

Total Time 25 mins

Course Appetizer

Cuisine Mexican

Servings 12 people

Calories 96 kcal

Ingredients

  

1x2x3x

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

• Remove 4 sheets of phyllo dough from package.  Cover with a clean towel.
• Mix melted butter and 1/2 teaspoon taco seasoning together.
• Place one sheet of phyllo dough on a cutting board. Brush very lightly with butter. 
• 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.
• Using a pizza cutter or a sharp knife, cut dough into 3 inch squares.
• Grab each stack and place into a mini muffin tin pressing dough down into corners.
• Bake in a preheated oven at 375 degrees for 8-10 minutes until golden. When slightly cooled, carefully remove from muffin tins. 

Beans

• 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

• Add 1-2 teaspoons of beans to the bottom of each cup. 
• Add a small amount of cheese, tomatoes, guacamole so cups are full. Top with olives and fresh chopped cilantro.

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

Serving: 2cupsCalories: 96kcalCarbohydrates: 6gProtein: 3gFat: 6gSaturated Fat: 3gCholesterol: 11mgSodium: 166mgPotassium: 146mgFiber: 2gVitamin A: 180IUVitamin C: 2mgCalcium: 34mgIron: 0.6mg

Keyword appetizer with black beans, taco appetizer, taco cups

Tried this recipe?Leave a comment and let me know what you think.