Vegetarian Plantain & Black Bean Taco Cups Recipe

Introduction

These vegetarian plantain and black bean taco cups are a fun and flavorful twist on traditional tacos. Crispy tortilla cups filled with a savory mixture of sautéed plantains, black beans, and melted manchego cheese make for a perfect appetizer or snack. Topped with fresh avocado and cilantro, they bring a vibrant taste to your table.

Ingredients

• 1 package (8-inch) flour tortillas (you will probably only use 4-6 tortillas)
• ½ tablespoon olive oil or avocado oil
• 2 cloves garlic, minced
• ½ cup diced white onion
• 1 slightly underripe plantain, diced
• 1 jalapeno, seeded and diced
• Salt and pepper, to taste
• 1 cup BUSH’S® Black Beans in a Mild Chili Sauce, do not drain
• 3 ounces manchego cheese, shredded (about ¾ cup)
• To serve:
• 1-2 ripe avocados
• Freshly ground salt and pepper, to taste
• Fresh squeezed lime juice, from ½ a small lime
• Fresh chopped cilantro
• Your favorite hot sauce

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and lightly grease a 12-cup muffin pan with cooking spray.
2. Step 2: Using a biscuit cutter or scissors, cut 3½ to 4-inch circles from the tortillas. You should get about 3 rounds per tortilla. Press each round into the muffin cups to form taco cups.
3. Step 3: Heat olive oil in a medium pan over medium-high heat. Add minced garlic, diced plantain, diced jalapeno, and diced onion. Season with salt and pepper, then sauté for 5-8 minutes until the onion is tender.
4. Step 4: Remove the pan from heat and stir in the black beans with chili sauce. Divide this mixture evenly among the tortilla cups.
5. Step 5: Bake the filled tortilla cups for 10-15 minutes. Remove from oven, sprinkle shredded manchego cheese on top of each, and bake for another 3-5 minutes until the cheese melts.
6. Step 6: While the taco cups are baking, mash the ripe avocados in a bowl. Add salt, pepper, and fresh lime juice to taste, mixing until smooth and well combined.
7. Step 7: Once the taco cups come out of the oven, top each with a spoonful of smashed avocado, a sprinkle of chopped cilantro, and a drizzle of your favorite hot sauce if desired. Serve immediately.

Tips & Variations

• For extra crispiness, brush the tortilla rounds with a bit of oil before baking.
• If you prefer a spicier filling, leave the jalapeno seeds in or add a pinch of cayenne pepper.
• Try substituting manchego with cheddar or pepper jack cheese for a different flavor.
• Use corn tortillas if you want a gluten-free option, though they may be a bit more delicate to shape.

Storage

Store leftover taco cups in an airtight container in the refrigerator for up to 2 days. To reheat, bake in a 350°F oven for 5-7 minutes until warmed through and the cheese is melted again. Avoid storing topped with avocado—add fresh avocado before serving to prevent browning.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these taco cups ahead of time?

Yes, you can prepare the filling and tortilla cups in advance, then assemble and bake just before serving for the best texture and flavor.

What can I use instead of plantains?

If you can’t find plantains, diced sweet potatoes make a great substitute, offering a similar sweetness and texture.

Vegetarian Plantain & Black Bean Taco Cups Recipe

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4.7 from 83 reviews

These Vegetarian Plantain & Black Bean Taco Cups are a delightful twist on traditional tacos, featuring a flavorful blend of sautéed plantains, jalapenos, garlic, and black beans baked in a crispy tortilla cup and topped with melted Manchego cheese and fresh homemade guacamole. Perfect as a fun appetizer or a satisfying main, these taco cups combine sweet, spicy, and creamy elements for a crowd-pleasing vegetarian dish.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 12 taco cups 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Mexican-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Tortilla Cups

• 1 package (8-inch) flour tortillas (you will use about 4–6 tortillas)
• ½ tablespoon olive oil or avocado oil
• 2 cloves garlic, minced
• ½ cup diced white onion
• 1 slightly underripe plantain, diced
• 1 jalapeno, seeded and diced
• Salt and pepper, to taste
• 1 cup BUSH’S® Black Beans in a Mild Chili Sauce, do not drain
• 3 ounces Manchego cheese, shredded (about ¾ cup)

To Serve

• 1–2 ripe avocados, depending on how much guacamole you prefer
• Freshly ground salt and pepper, to taste
• Fresh squeezed lime juice from ½ a small lime
• Fresh chopped cilantro
• Your favorite hot sauce (optional)

Instructions

1. Preheat and prepare muffin pan: Set your oven to 350°F (175°C). Lightly grease a 12-cup muffin pan with olive oil cooking spray to prevent sticking.
2. Cut tortilla rounds: Using a biscuit cutter or scissors, cut 3½-4 inch diameter circles from the flour tortillas. Expect to get approximately 3 rounds from each tortilla. Place one tortilla round into each muffin cup to form the base and sides of the taco cups.
3. Sauté plantain mixture: Heat ½ tablespoon olive oil in a medium skillet over medium-high heat. Add the minced garlic, diced plantain, diced jalapeno, and diced white onion. Season with a pinch of salt and pepper. Sauté for 5-8 minutes until the onions are tender and plantains are slightly softened.
4. Add black beans: Remove the pan from heat and stir in 1 cup of BUSH’S® Black Beans in a Mild Chili Sauce (do not drain). Mix well to combine all ingredients evenly.
5. Fill tortilla cups: Evenly distribute the plantain and bean mixture into each tortilla cup in the prepared muffin pan.
6. Bake taco cups: Place the muffin pan in the preheated oven and bake for 10-15 minutes to warm the mixture and crisp the tortillas.
7. Add cheese and finish baking: Remove the pan from the oven and sprinkle shredded Manchego cheese on top of each taco cup. Return the pan to the oven and bake for an additional 3-5 minutes or until the cheese is melted and bubbly.
8. Prepare guacamole: While the taco cups bake, mash 1-2 ripe avocados in a medium bowl. Season with freshly ground salt, pepper, and the juice of half a small lime. Mix until smooth and well combined.
9. Serve: Remove the taco cups from the oven and let cool slightly. Top each cup with a spoonful of fresh guacamole, a sprinkle of chopped cilantro, and a drizzle of your favorite hot sauce if desired. Serve warm, makes 12 taco cups.

Notes

• You can substitute flour tortillas with corn tortillas if you prefer a gluten-free option, but they may be less pliable when shaping the cups.
• Using slightly underripe plantains provides a less sweet and firmer texture that holds up well during sautéing.
• The recipe uses BUSH’S® Black Beans in a Mild Chili Sauce for added flavor; if unavailable, substitute with cooked black beans and add mild chili seasoning.
• The Manchego cheese can be replaced by another firm melting cheese like mozzarella or Monterey Jack if preferred.
• Taco cups can be prepared ahead and stored covered in the refrigerator; reheat before serving to melt the cheese again.

Keywords: vegetarian, plantain, black beans, taco cups, appetizer, Mexican-inspired, guacamole, Manchego cheese