Easy Vegetarian Taco Cups (Spicy)
spicy vegetarian taco cups
Servings: 24 taco cups
Ingredients
- 1 onion diced
- 5 cloves of garlic minced
- 1 tablespoon olive oil
- 1 can of black beans drained
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ⅛ teaspoon paprika
- 1 tablespoon lime juice
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 8-10 soft taco shells
for topping
- tamed jarred jalapeno peppers
- sour cream
- shredded mexican cheese
- Pace® hot picante sauce
Instructions
- Dice garlic and onion and add to a large skillet with the 1 tablespoon of olive oil
- Sautee on medium high heat for 8-10 minutes, or until onions are translucent
- Add the drained beans, salt, pepper, paprika, lime juice, cumin, and chili powder and stir well
- Heat through and stir (1-2 minutes).
- Preheat oven to 350 degrees
- While onion and garlic is cooking, prepare the taco cups
- Microwave soft taco shells until soft and pliable
- Use a 1 cup measurer to cut out circles from the tortillas (I got 3 circles per tortilla)
- Spray a muffin tin with olive oil and place tortilla circles in the cups
- Bake at 350 degrees for 10-12 minutes, or until cups are crispy
- Spoon 1 tablespoon of bean mixture into each taco cup
- Top with shredded mexican cheese, tamed jalapeno slices, sour cream, and Pace® picante hot sauce
Notes
If you want to make half spicy and half mild, use ½ of the bean mixture for each flavor. It should make a total of 24 taco bites.
Nutrition
Serving: 1g | Calories: 107kcal | Carbohydrates: 13g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 3mg | Sodium: 198mg | Fiber: 3g | Sugar: 1g