Vegetarian Taco Cups

By davidv

Vegetarians and meat-lovers alike will love these little Vegetarian Taco Cups with their zesty flavors and a different taste in every bite!

Tip: These cups work best when eaten with a fork–serve them on appetizer plates as adorable little hors d'oeuvres.

Ingredients

• 1/2 cup sour cream
• 1 Tbsp + 1 tsp whole milk
• 1/4 tsp salt
• 12 small flour tortillas (small taco size)
• 2 (15.5-oz) cans low sodium black beans, drained and rinsed
• 1-1/4 cups jarred salsa
• 3 cups shredded romaine lettuce
• 2 large vine-ripe tomatoes, chopped
• 3/4 cup shredded Colby Jack cheese
• 1 (16-oz) container guacamole
• 12 cilantro leaves, to garnish

Details

Adapted from qvc.co

Preparation

Step 1

Preheat the oven to 350°F. Lightly coat 2 (6-cup) Texas-size muffin pans with oil spray and set aside.

Whisk together the sour cream, milk, and salt in a small bowl until smooth and refrigerate until needed. Place a flour tortilla into each muffin cup. Press down and to the sides, carefully folding back the tortilla edges to form a cup and leaving an opening in the center for the filling.

Bake on the middle rack of the oven until golden brown, about 12–15 minutes. Remove from the oven and let the cups cool completely.

While the cups are baking, place the salsa and black beans into a medium-size saucepan and cook over medium-low heat for 6–8 minutes, stirring occasionally. Remove the pot from the stove and set aside.

To assemble the cups, divide the lettuce, chopped tomatoes, cooked black beans, and cheese evenly among the baked tortilla cups. Top each cup with 2–3 Tbsp of the guacamole. Drizzle each cup with the sour cream mixture and garnish each with a cilantro leaf.