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Vegetarian Mini Taco Bowls

These Vegetarian Taco Bowls are filled with beans and veggies and are super easy to make!

  • Author: Healthy Happy Mama
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 8 bowls 1x
  • Category: main meal
  • Cuisine: Mexican

Ingredients

Scale

for the taco bowls

  • 6 small (6 inch) corn or flour tortillas
  • 1 teaspoon avocado oil cooking spray

for the filling

  • 1 tablespoon avocado oil or oil of choice
  • 1 red bell pepper, chopped
  • 2 (15 1/2 ounce) can black beans, drained and rinsed
  • 2 garlic cloves, minced
  • 3 tablespoons taco seasoning 
  • juice from one lime
  • 2 tablespoons chopped cilantro
  • 1/2 cup shredded Mexican cheese blend
  • guacamole

Instructions

  1. Preheat the oven to 375 degrees.  Warm your tortillas according to the package directions (this will prevent them from cracking or breaking).
  2. 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.
  3. Meanwhile, prepare the filling.  In a large skillet, heat the avocado oil over medium heat.  Add the onion and red bell pepper and cook until they are soft, about 5-8 minutes.
  4. Add the black beans and seasoning 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.
  5. Place your taco bowls on a baking sheet.  Evenly divide the bean mixture between the eight cups.  Top each bowl with some cheese and guacamole. Enjoy!

Nutrition

Keywords: vegetarian tacos