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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 40.4
  • Total Fat: 0.7 g
  • Cholesterol: 1.3 mg
  • Sodium: 91.4 mg
  • Total Carbs: 6.9 g
  • Dietary Fiber: 1.7 g
  • Protein: 1.8 g

View full nutritional breakdown of Mini Taco Cups calories by ingredient
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Mini Taco Cups

Submitted by: CHEF_MEG
Mini Taco Cups

Introduction

These bite-size tacos are always a hit in our house! Have some fun with this recipe; try adding chopped chives, avocado, different varieties of beans, or red onions.
These bite-size tacos are always a hit in our house! Have some fun with this recipe; try adding chopped chives, avocado, different varieties of beans, or red onions.

Number of Servings: 12

Ingredients

    Special equipment needed:
    Mini muffin tins

    4 corn tortillas
    3/4 cup fat-free refried beans
    1 1/2 teaspoons Chef Meg's Taco Seasoning
    2 tablespoons black beans, drained and rinsed
    2 tablespoons sharp cheddar, shredded
    2 tablespoons salsa

Directions

Preheat the oven to 375 degrees Fahrenheit.
Use a round cookie cutter to cut three circles from each tortilla. Place one circle in each cup of a mini muffin tin. After all the tortillas are in the cups, spray the top of the sheets with nonstick spray.

Combine the refried beans and taco seasoning. Fill each cup 3/4 of the way full with the seasoned beans. Top with a half teaspoon each of the black beans and cheese. Bake 12-15 minutes, until lightly browned. Remove from oven and top with 1/2 teaspoon salsa.

Makes 12 mini cups. Serve warm.








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Member Ratings For This Recipe


  • Incredible!
    15 of 16 people found this review helpful
    Used wonton wrappers instead of phyllo and turned out well. Served these appetizers at New Year's Eve get together and they were quite popular...I will be making again for sure :)! - 1/2/11

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  • Incredible!
    12 of 13 people found this review helpful
    Baked Tostitos Scoops are also a good idea! - 12/26/10

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  • 5 of 5 people found this review helpful
    That picture does not look like it uses phyllo dough. It almost looks like a small corn tortilla fried. Where's the beans in the photo? Looks good though. I've made bigger versions using corn tortillas & baked them for a taco salad. Big hit in my house each week! - 10/30/12

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  • 4 of 7 people found this review helpful
    Hey Chef Meg, is the phyllo dough stacked (layered) and they cut into twelve pieces? I've never worked with phyllo. - 11/30/10

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  • 3 of 4 people found this review helpful
    I wonder if you could make a bigger version of this for a taco salad? We love taco salad but quit buying the shells when we realized there are TWO grams of TRANSFAT per salad shell! - 12/24/10

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  • Incredible!
    2 of 4 people found this review helpful
    I luv this, recipe, it sounds just perfect. - 12/17/12

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  • 2 of 3 people found this review helpful
    Directions indicate stack of phyllo sheets (8 layers) which is typical when working with phyllo dough. One sheet would not work at all as it is paper thin and could not hold a filling. But photo is definately not phyllo dough at all. Not sure what it is but looks good. - 1/21/12

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  • 2 of 3 people found this review helpful
    I just made some tonight using small wonton wrappers. They were yummy. I did use any beans (didn't think of them), but I did use some Wholely Guamole (100 cal. pack) and a little fat free sour cream and reduced fat cheese. - 1/21/12

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  • Incredible!
    2 of 3 people found this review helpful
    Super easy recipe. Bought premade phyllo shells for tiny 'bites' and Mission low-fat tortillas to make bigger cups. Used salt-free taco seasoning from Penzey's. Great to catch turkey chili or Meg's Chicken Provencal. - 12/27/11

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  • Very Good
    2 of 3 people found this review helpful
    so many ways to make from this basic recipe, can add leftover chicken, or beef or shrimp,etc. what and Idea for appetizers. - 12/26/11

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  • Very Good
    2 of 5 people found this review helpful
    So how many can one person eat for a full serving? is one mini cup 60 calories??? - 12/1/10

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  • Good
    1 of 2 people found this review helpful
    You need the flavor of Masa (corn) to make these taste right. I am from Texas, and I should know. I like the idea of baked Tostitos scoops. That is more authentic. - 12/17/12

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  • 1 of 2 people found this review helpful
    Once again, photo and recipe don't match. I remain disappointed:( - 11/11/12

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  • Incredible!
    1 of 2 people found this review helpful
    I have never used phyllo dough for miniature cup appetizers, though, done with wonton wrappers. I have used this recipe last year and it came out fantastic, though, had to avoid the re-fried beans in my cups to further reduce sodium. I shall surely try once again with Phyllo without chickening out. - 6/30/12

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  • Incredible!
    1 of 2 people found this review helpful
    Yum - 6/24/12

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  • Incredible!
    1 of 1 people found this review helpful
    These are fabulous and really FUN to make! My grocery store sells mini phyllo dough cups in the frozen food section, so check your store because they really save time. - 12/31/11

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  • Very Good
    1 of 2 people found this review helpful
    Sounds yum - have any Aussies tried this with Mountain Bread? Might need a quick pre-toasting, but I bet it would be a quick alternative - 12/25/11

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  • Very Good
    1 of 2 people found this review helpful
    I used the tostitos scoops instead of the phyllo, and they came out pretty good. I don't think they actually needed the taco seasoning; I'd use less if I made them again. - 6/23/11

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  • 0 of 1 people found this review helpful
    Did this with taco beef for Christmas and they were a HUGE hit (also did little potato skins with finger potatoes). Trick for both was my Dad's genius idea of putting sour cream into a squeeze bottle (like the ones ketchup comes in at restaurants) for perfect little portions of sour cream! - 12/30/13

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  • 0 of 1 people found this review helpful
    My grandchildren will love this when I cook them. - 6/30/13

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  • 0 of 1 people found this review helpful
    Photo and recipe are not the same (seems to be a regular thing on SP). I'd try this with Socca (chickpea wrap) or lettuce. I don't eat corn or wheat anymore. - 6/27/13

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  • 0 of 1 people found this review helpful
    great - 2/26/13

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  • 0 of 1 people found this review helpful
    My niece made these at Christmas time, but she used wonton wrappers instead. They were amazing. I'm thinking of making them for the super bowl. - 1/30/13

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  • 0 of 1 people found this review helpful
    Excellent recipe, easy to make and I would certainly make it again. I could use wonton wrappers as well. - 12/29/12

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  • 0 of 1 people found this review helpful
    I'd also like to know if the phyllo sheets are layered (I've never worked with it before) and I'd also like to know what is used in the picture - doesn't look like phyllo but looks amazing! Anyway I'm up for the challenge. Going to try this soon - my "20-lbs lost" reward is healthy Mexican night! - 11/17/12

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