Three Bean Taco Cups
Delicious, bite-sized taco cups filled with a mixture of three types of beans, sweet corn, and melted cheese, perfect for any occasion.
Ingredients
For the Filling
- 1 can black beans, drained and rinsed Great source of protein and fiber.
- 1 can kidney beans, drained and rinsed Use low-sodium options if needed.
- 1 can pinto beans, drained and rinsed Beans can be cooked from dried for more flavor.
- 1 cup corn (frozen or canned) Provides sweetness and texture.
- 1 cup shredded cheese (cheddar or Mexican blend) Pepper jack can be used for a spicier kick.
- 1 teaspoon taco seasoning Mix spices if you don't have pre-made seasoning.
For the Cups
- 1 package mini taco cups or wonton wrappers Tortillas can be used to make homemade cups.
For Serving
- to taste sour cream Adds creaminess to the dish.
- to taste salsa Provides a fresh, zesty element.
- to taste chopped cilantro Optional garnish for added flavor.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a bowl, combine the black beans, kidney beans, pinto beans, corn, taco seasoning, and half of the shredded cheese. Mix until well combined.
- Place the mini taco cups or wonton wrappers in a greased muffin tin.
- Fill each cup with the bean mixture, pressing down gently.
- Top each filled cup with the remaining shredded cheese.
Baking
- Bake in the preheated oven for 10-12 minutes or until the cups are crispy and the cheese is melted.
- Remove from the oven and let cool slightly.
Serving
- Serve warm with sour cream, salsa, and chopped cilantro if desired.
Notes
Don’t overstuff the cups and keep an eye on the bake time to avoid burning. Use varied toppings for a fun taco bar experience.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 22gProtein: 8gFat: 5gSaturated Fat: 2gSodium: 300mgFiber: 5gSugar: 1g
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