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When it comes to comfort food, few dishes can compete with the satisfying allure of a well-crafted taco. The crispy crunch of the shell, the vibrant medley of flavors, and the endless variety of fillings make tacos a beloved staple in many households across the globe. For me, taco nights are steeped in nostalgia, filled with laughter and creativity as my siblings and I piled our plates high with ingredients, each of us crafting unique combinations that reflected our tastes. Today, I’m excited to share a contemporary twist on this classic dish: Crunchy Black Bean Taco Cups. These bite-sized delights are not only perfect for family gatherings and casual dinners but also make for a fun snack while binge-watching your favorite shows.

Crunchy Black Bean Taco Cups

Discover a delightful twist on taco night with Crunchy Black Bean Taco Cups! These bite-sized treats combine crispy tortilla cups with a flavorful filling of black beans, corn, diced red bell peppers, and melty cheddar cheese. Perfect for family gatherings or a fun snack while watching your favorite shows, these customizable cups can cater to all taste preferences. Read on for easy preparation steps, tips, and serving suggestions to elevate your taco experience!
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Ingredients
  

1 can (15 oz) black beans, rinsed and drained

1 cup corn kernels (fresh, frozen, or canned)

1 small red bell pepper, diced

1 small red onion, finely chopped

1 ripe avocado, diced

1 cup shredded cheddar cheese (or a vegan alternative)

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon garlic powder

Salt and black pepper to taste

12 small flour or corn tortillas

Cooking spray or a drizzle of olive oil for greasing

Fresh cilantro, chopped, for garnish

Lime wedges, for serving

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to create the perfect crispy environment for your taco cups.

    Prepare the Black Bean Mixture: In a large mixing bowl, combine the rinsed black beans, corn, diced red bell pepper, finely chopped red onion, diced avocado, ground cumin, chili powder, garlic powder, and season generously with salt and black pepper. Gently toss the mixture until all ingredients are evenly incorporated.

      Shape the Taco Cups: Lightly grease a muffin tin using cooking spray or a small drizzle of olive oil. Take each tortilla and carefully press it into the muffin tin slots, creating small cups. If your tortillas are too big, feel free to trim the edges to fit snugly in the tin.

        Fill the Cups: Using a spoon, generously fill each tortilla cup with the prepared black bean mixture, being careful not to overfill to ensure they stay intact while baking.

          Add Cheese: Sprinkle a layer of shredded cheddar cheese atop each filled taco cup, ensuring even coverage for a melty finish.

            Bake: Place the muffin tin into your preheated oven and bake for approximately 15-18 minutes. Keep an eye on them until the tortillas are golden brown and crispy, and the cheese is beautifully melted.

              Cool and Garnish: Once baked, remove the taco cups from the oven and allow them to cool for a few minutes. Carefully lift each cup from the muffin tin and place them on a serving platter. Garnish with freshly chopped cilantro for a burst of color and flavor.

                Serve: Enjoy the taco cups warm, accompanied by lime wedges for a zesty squeeze over each serving. Perfect for sharing or savoring solo!

                  Prep Time, Total Time, Servings: 15 min | 35 min total | Serves 4-6