Taco Bites: Cheesy Bean Appetizer

Taco Bites are the ultimate easy appetizer, perfect for your next party, game day gathering, or even a fun taco night with the family. While traditional tacos can be a bit messy, these bite-sized taco cups keep all the deliciousness contained in a crispy tortilla shell. This recipe uses black beans for a hearty vegetarian option, but you can easily swap in taco meat, ground turkey, or refried beans for a different spin.

At some point, my kids started calling these taco bites "healthy muffins." I'm not entirely sure why—maybe because they contain beans, and in their minds, beans equal healthy. Well, they're not entirely wrong. These taco bites don't feel like a typical healthy snack; they're more like a less messy, bite-sized nacho. One of the best parts is how customizable they are—black beans and cheese make a combination that almost any kid will be excited to eat. Serve them with hot sauce, salsa, guacamole, or sour cream, and the grown-ups will have a hard time resisting.

As you'll see from the pictures, Mary had to help me make the "healthy muffins." Most of the time, when she's helping, it's a test of my patience. But these taco bites are so easy to make that she was actually quite helpful this time!

Ingredient Notes

Tortillas

Flour tortillas work best to hold their shape, especially when forming into cups in a muffin tin. Use large burrito-sized tortillas for maximum yield. If you prefer a gluten-free option, corn tortillas work too, but they can be more delicate. Another fun variation? Wonton wrappers! They crisp up beautifully and make an adorable way to serve these taco bites.

Black Beans

A can of black beans makes this a quick and easy recipe. Don’t rinse them—keeping a bit of the liquid helps bind the beans together. If you prefer, swap in refried beans, cooked pinto beans, or even a combination of black beans and lentils.

Cheese

Mexican blend cheese (cheddar cheese, Monterey Jack, or Colby Jack) adds the perfect melty topping. Want an extra kick? Try pepper jack!

Taco Seasoning

A packet of taco seasoning makes this super simple, but if you want to make your own, mix together garlic powder, onion powder, cumin, smoked paprika, and a pinch of cayenne.

Toppings

Customizing these mini taco bites is the best part! Try chopped green onions, pico de gallo, sliced black olives, avocado, or a dollop of sour cream. A drizzle of hot sauce or a sprinkle of ranch dressing seasoning adds extra flavor.

Instructions

Preheat your oven to 375°F (190°C). Lightly grease a muffin tin with olive oil or cooking spray to prevent sticking.

In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add ½ cup chopped red onion and ½ teaspoon salt, then sauté for 6-7 minutes until softened. Stir in 1 can of black beans (undrained) and 1 teaspoon taco seasoning. Simmer for 2-3 minutes, using the back of a spoon to mash some of the beans. Remove from heat.

Using a cookie cutter, cut four large burrito-sized tortillas into 3.5-inch rounds. (You should get about 3-4 rounds per tortilla.) Microwave the rounds for 15-30 seconds to soften them, then lightly brush with olive oil on both sides.

Press each tortilla round into the greased muffin tin, forming small tortilla cups. Spoon about 1 tablespoon of the bean mixture into each tortilla cup, then top with 1 cup shredded Mexican blend cheese.

Bake for 15-18 minutes, until the cheese is melted and the edges of the tortilla cups are golden brown. Let them cool for at least 5 minutes before serving.

How to Serve

• On a serving platter with a variety of toppings so guests can customize their bites.
• As a school snack—these are great for lunchboxes!
• On family game night for a fun, interactive dinner.
• As a party appetizer for football season or taco Tuesday!

Tips, Tricks, and Alterations

• Mini taco bites: Use a mini muffin tin and cut 3-inch tortilla rounds for bite-sized treats.
• Spice it up: Add chopped jalapeño peppers, pickled green chiles, or hot sauce to the filling.
• Switch up the protein: Swap black beans for cooked beef, ground turkey, or shredded chicken.
• Wonton taco cups: Instead of tortillas, use wonton wrappers for an extra crispy shell.
• Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 5-7 minutes.

Recipe

Taco Bites (Easy Bean Appetizer)

If you are looking got an easy appetizer and delicious recipe for your next party or a dinner idea that's a big hit with all the kids- Taco cups are here! While traditional tacos are always a hit- they have their downside in terms of overall mess. As a bite-sized appetizer, it's a favorite finger food that is easily customizable.

Print Recipe Pin Recipe

Course Appetizer

Cuisine American

Servings 12 bites

Ingredients

  

• 2-4 tablespoons olive oil
• ½ cup chopped red onion
• 1 can 15 oz black beans, undrained
• 1 teaspoon taco seasoning
• ½ teaspoon salt
• 4 large burrito-sized flour tortillas
• 1 cup shredded Mexican blend cheese
• Toppings: sour cream pico de gallo, green onions, black olives, avocado, hot sauce

Instructions

 

• Preheat the oven to 375°F (190°C). Lightly grease a muffin tin.
• In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add ½ cup chopped red onion and ½ teaspoon salt, then sauté for 6-7 minutes. Stir in 1 can of black beans (undrained) and 1 teaspoon taco seasoning. Simmer for 2-3 minutes, mashing some of the beans. Remove from heat.
• Using a cookie cutter, cut four large tortillas into 3.5-inch rounds. Microwave for 15-30 seconds to soften, then brush with olive oil.
• Press tortilla rounds into the muffin tin to form cups. Spoon about 1 tablespoon of the bean mixture into each, then top with 1 cup shredded cheese.
• Bake for 15-18 minutes, until golden brown and bubbly. Let cool for 5 minutes, then add toppings of choice. Enjoy!