Ingredients
Scale
- 12 corn or flour tortillas
- 1 can black beans, drained and rinsed
- 1 ripe avocado, mashed
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Salsa for topping
- Cilantro for garnish
- Lime crema for drizzle (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Cut tortillas into circles and press them into muffin tins to form cups.
- Pre-bake the tortilla cups for 10 minutes or until golden and crispy.
- In a bowl, mix black beans, chili powder, cumin, salt, and pepper.
- Fill the baked cups with the black bean mixture and a scoop of mashed avocado.
- Top with fresh salsa, cilantro, and lime crema if desired.
- Serve hot and enjoy!
Notes
Store any leftovers in an airtight container for up to 3 days. For best results, reheat in the oven to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 taco cup
- Calories: 150
- Sugar: 1g
- Sodium: 230mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg