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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.

Ingredients

Scale

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

Find it online: https://trendytasterecipes.com/vegetarian-plantain-and-black-bean-taco-cups-recipe/