These crunchy taco cups make a taco appetizer for snacks or a quick 20 minute meal! They’re easy to make and filled with black beans and drizzled with a spicy tahini taco sauce that packs some seriously titanic-sized flavor. Everyone will love the combination of crunchy taco boat and tasty filling.
Lightly coat both sides of soft corn tortillas with 1 tablespoon of olive oil. Cut one slit in each tortilla to the center of the tortilla. Using that slit, create a cone shape and place each one in its own cup of a muffin pan. (*Note: To create an even sturdier taco cup, double up the tortillas in each muffin hole)
Bake tortilla cups in the oven and remove after 4 minutes. (*Longer if cups are doubled up) Tortilla’s should be slightly crispy but not fully baked.
Fill half-baked cups with 2 tablespoons of black beans.
Pop cups back in the oven for an additional 4 to 6 minutes. (*Longer if cups are doubled up) Once shells are crispy but not burned, remove from the oven and set aside.
In a bowl, add minced garlic, lemon juice, tahini, hot sauce, cumin, salt, and 2 tablespoons of olive oil and whisk until fully combined.
Top each mini taco bowl with salsa fresca, a drizzle of spicy tahini sauce, and an optional sprinkle of fresh cilantro.
Notes
Watch the tortilla cups closely to prevent burning.
Serve while hot for the best flavor!
Store leftover tortilla cups, pico de gallo, and tahini sauce separately in the fridge. The taco boats are best eaten within three days while the tahini sauce will last for up to five days. Reheat in the oven at 325° F until heated through.
Feel free to change up the flavors to use up ingredients you have on hand or with flavors you enjoy.