Did you notice that this is the third Mexican recipe I’ve posted in a row? I took full advantage of Cinco de Mayo this year and enjoyed south of the border flavors for almost a week straight, before the actual holiday was even here. Since today is Cinco de Mayo, I guess I should stop, huh? That’s going to be tough. I’m on a roll.
I absolutely love these vegetarian mini taco bowls. I found the idea to make a taco bowl using an upside down muffin tin on this blog. Making my own homemade taco bowls was super easy–your kids could even do it!
This whole dinner was actually really quick and easy. The filling is a fabulous mixture of beans and red bell peppers with just the right amount of spice. The simple filling can be made while the tortilla bowls are being baked! The whole thing is then topped with some melty cheese and avocado slices. Although I made these with cheese, you could easily turn this into a vegan meal by leaving off the cheese or using a cheese substitute, such as daiya.
Either way, you have a fun-to-make and fun-to-eat meal that your whole family will enjoy. I suggest serving these with a big salad and/or some Mexican rice. Happy Cinco de Mayo, friends! I hope you celebrate with some Mexican food and maybe even a margarita.Print
Vegetarian Mini Taco Bowls
Tasty taco bowls in mini form! Vegetarian.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 bowls 1x
- Category: main meal
- Cuisine: Mexican
for the taco bowls
- 6 small (6 inch) corn tortillas
- 1 teaspoon avocado oil, oil of choice, or cooking spray
for the filling
- 1 tablespoon coconut oil or oil of choice
- 1 red bell pepper, chopped
- 1 (15 1/2 ounce) can black beans, drained and rinsed
- 2 garlic cloves, minced
- 2 teaspoons ancho chili powder
- 1 teaspoon sweet paprika
- 1 teaspoon oregano
- 1/2 teaspoon coarse sea salt (such as Celtic sea salt)
- juice from one lime
- 2 tablespoons chopped cilantro
- 1/2 cup shredded Mexican cheese blend
- 1 avocado, sliced
- Preheat the oven to 375 degrees. Warm your tortillas according to the package directions (this will prevent them from cracking or breaking). Lightly coat each tortilla with a small amount of oil or spray with cooking spray. Using a muffin tin that’s been turned upside down, tuck each tortilla in between 4 of the muffin cups, creating a bowl. Bake the tortillas in the preheated oven for 8-12 minutes, until they are lightly browned and hardened.
- Meanwhile, prepare the filling. In a large skillet, melt the coconut oil over medium heat. Add the red bell pepper and cook until it is soft, about 5-8 minutes. Add the black beans, garlic, chili powder, paprika, oregano, and salt and gently stir to incorporate. Turn the heat down a touch, and continue to cook until the beans are warm, about 3 minutes. Turn off the heat and gently stir in the lime juice and cilantro.
- Place your taco bowls on a baking sheet. Evenly divide the bean mixture between the six cups. Top each bowl with some cheese. Put the bowls in the oven and melt the cheese using the broil feature. Watch carefully to ensure you don’t burn the cups.
- Top each cup with sliced avocado and serve. Enjoy!
- Serving Size: 1 bowl
- Calories: 255
- Sugar: 2g
- Sodium: 400mg
- Fat: 11.1g
- Carbohydrates: 27g
- Protein: 8.5g
Keywords: vegetarian tacos
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