Vegetarian Plantain Black Bean Taco Cups
The ultimate comfort food, these Vegetarian Plantain Black Bean Taco Cups are bursting with flavor and crunch. Perfect for a quick weeknight dinner or a festive gathering, these cups are easy to make and even easier to enjoy. Try them tonight!
Equipment
- Wooden Spoon
- Mixing Bowl
- Frying Pan
- Chef's Knife
- Cutting Board
- Baking Sheet
- Oven
Ingredients
- 1 package flour tortillas please know 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
- 1 cup BUSH’S® Black Beans in a Mild Chili Sauce, do not drain
- 3 ounces manchego cheese, shredded about ¾ cup
- 1-2 ripe avocados depending on how much guac you like
- Freshly ground salt and pepper, to taste
- ½ small lime Fresh squeezed lime juice
- Fresh chopped cilantro
- Your favorite hot sauce
Instructions
- Preheat your oven to 350 degrees F. Grease a 12 cup muffin pan with some olive oil cooking spray. This will help the tortilla cups release easily.
- Using a biscuit cutter, cut out 3 ½ to 4-inch circles from your flour tortillas. You can get creative and use scissors if you prefer. Typically, you'll get about three rounds from each tortilla. Carefully place the tortilla rounds into each muffin liner, forming a little cup.
- In a medium pan over medium-high heat, add the olive oil. Once hot, toss in the minced garlic, diced plantains, and diced jalapeno. Season with salt and pepper. Sauté for about 5 to 8 minutes, stirring frequently until the onion becomes tender and translucent.
- Once your mixture is fragrant and the onion is soft, remove the pan from the heat. Gently stir in the BUSH’S® Black Beans. Ensure everything is well combined, and then divide this delicious mixture evenly between your tortilla cups.
- Now it’s time to bake! Place your muffin pan in the oven and let it bake for about 10 to 15 minutes, or until the tortilla cups are golden and crispy.
- After removing the taco cups from the oven, sprinkle the shredded manchego cheese on top of each one. Pop them back into the oven for an additional 3 to 5 minutes until the cheese is melted and bubbly.
- While the taco cups are baking, prepare your avocado topping. In a medium bowl, mash one or two ripe avocados depending on how much guacamole you like. Season with salt, pepper, and a squeeze of fresh lime juice. Mix until everything is well combined.
- Once the taco cups are out of the oven, top each one generously with the mashed avocado. Finish off with a sprinkle of cilantro and, if you like, a little hot sauce on top for extra flavor.
- Serve your Vegetarian Plantain Black Bean Taco Cups warm, and enjoy the delightful mix of flavors and textures!
Notes
- If you cannot find the BUSH’S® Black Beans in a Mild Chili Sauce: you can use any of their other chili sauce varieties.
- If you can’t find plantains where you live: I suggest replacing it with 3/4 cup corn or cooked and diced sweet potato.
- Alternative Tortillas: I have tried these with Siete grain-free almond flour and cashew flour tortillas and they worked wonderfully!