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Black bean taco cups are just what you need for your next party!
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5 from 2 votes

Black Bean Taco Cups

Mini Taco Cups made with black beans and phyllo dough.
Prep Time20 mins
Cook Time10 mins
Total Time25 mins
Course: Appetizer
Cuisine: Mexican
Servings: 12 people
Calories: 96kcal
Author: Kathy


Phyllo Cups

  • 1 roll frozen phyllo dough thawed
  • ¼ cup butter melted
  • ½ teaspoon taco seasoning


  • 1 can black beans rinsed
  • ½ teaspoon taco seasoning
  • ½ cup chopped tomatoes
  • ½ cup shredded cheddar cheese
  • ½ cup guacamole
  • ½ cup sliced olives
  • 2 Tablespoons fresh cilantro chopped


Phyllo Cups

  • Remove 4 sheets of phyllo dough from package.  Cover with a clean towel.
  • Mix melted butter and ½ 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. 


  • 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 ½ 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.


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.


Serving: 2cups | Calories: 96kcal | Carbohydrates: 6g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 166mg | Potassium: 146mg | Fiber: 2g | Vitamin A: 180IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 0.6mg