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.
PrintVegetarian 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
Ingredients
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
Instructions
- 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!
Nutrition
- 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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Shonie { The Happy Running Momma } says
May 5, 2014 at 11:51 amHi Maryea!! What a great idea for a easy and healthy dinner! We will have to give these a try soon 🙂
Also wanted to let you know I nominated you for a Liebster Award since you are one of my all time favorite blogs to follow!! 🙂
http://shoniejenkins.com/2014/05/05/liebster-award/
Have a wonderful day!
Maryea says
May 5, 2014 at 9:04 pmThank you so much! And I hope you do try these. 🙂
Alexis @ Hummusapien says
May 6, 2014 at 8:14 pmI’m obsessed with these little cuties! I always read about making those bowls using the back of a muffin tin but I had never tried it…can’t wait to whip these up, cinco de mayo or not!
Maryea says
May 7, 2014 at 6:31 amI couldn’t believe how easy it was and how well it worked. Just a fun way to eat tacos!
Leigh Anne says
May 8, 2014 at 11:34 pmSo I didn’t use your recipe for the filling…..although it looks tasty! I just used pinto beans I made in the crock pot & rice from my rice cooker then we added assorted toppings. But I did do the taco bowls & my kids loved them! I thought they were so clever & cute too! Thanks!!
Maryea says
May 9, 2014 at 6:40 amPerfect! You can do so many fun things with these. 🙂
April says
May 9, 2014 at 7:46 amWill it turn out the same if you use flour tortillas instead of corn? Looks amazing! My kids would love it!
Maryea says
May 10, 2014 at 7:44 amI think it would work with flour tortillas, but I haven’t tried it. Let me know if you try it!
Ann-Louise says
May 9, 2014 at 10:00 amI’m making these littles sweeties for dinner tonight. Can’t wait!
Maryea says
May 10, 2014 at 7:42 amYay! Let me know how they turn out.
Shannon Rathbun says
May 20, 2014 at 7:47 pmThese were so good! The edible “bowl” was a big hit. I loved the bean filling, added a little leftover quinoa.
Thank you for another deliciously healthy, awesome and easy recipe!
Maryea says
May 20, 2014 at 9:12 pmYou’re welcome! Glad you enjoyed these. 🙂
Rihana says
February 28, 2017 at 3:30 amHey Maryea,
I was not sure that homemade taco bowls making is too easy. You increase my confidence and i believe i will try this in this weekend. your are really rocking!
I love to be here again and again.
Maryea says
March 1, 2017 at 7:34 amThanks Rihana!
Winslet says
March 2, 2017 at 12:41 am@Maryea i read all your Mexican recipes and all are awesome. I never tried to cook Mexican food before but now i start trying to cook after reading your blog because i feel some easy steps. You should start YouTube channel because that will impact more and we will get more clear instructions to cook your recipes.
Thanks Maryea and keep posting!