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



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


  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!


Keywords: vegetarian tacos