Gluten-Free Vegetarian Taco Cups

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For Vegetarian Taco Cups, read on!

Just in time for the Big Game this weekend, sharing these Gluten-Free Vegetarian Taco Cups!

They are super easy gluten-free recipe  and a total crowd-pleaser!

Gluten-free tortillas baked in muffin tins and filled with seasoned black beans, guacamole, sour cream tomatoes and cheese.

They’re meatless, super flavorful and so delicious!

And perfect for Game Day or anytime you need finger food because they are self contained!

And there are plenty of make ahead options whether you are serving them on Game Day, Taco Tuesday or anytime you need a fun and festive gluten-free appetizer or snack.

So let’s make them!

Here’s what you’ll need:

canned black beans

canned refried beans

your favorite taco seasoning (or try our simple 4 ingredient taco seasoning recipe below)

avocado

shredded cheese or dairy-free cheese

sour cream or dairy-free sour cream

cherry or grape tomatoes

cilantro (I skipped here as I didn’t have any and it they were still great!)

green onions

jarred pepperoncini (aka banana peppers)

black olives, and

gluten-free flour tortillas of choice  (I used Siete Foods Chickpea Flour tortillas)

First let’s make the taco cups.

We make them using 1/2 a gluten-free tortilla.

All you do is:

• cut a gluten-free tortilla in half (I used Siete Foods Chickpea Flour Tortillas)
• using a knife, at the center of the tortilla, slice a straight line about 2/3 of the way from the straight side of the tortilla to the curved side, so that you will be able to fold the tortilla more easily, then
• use your hands to press the tortilla into the muffin tin forming a cup (the edges will overlap).

And bake for 6 minutes. Let sit for about 5 minutes after coming out of the oven and you will have perfect muffin cups.

While they bake, prepare your fillings:

First thing I like to do is cut the tomatoes, sprinkle with salt and let them sit in a colander so that they  drain water.

Combine the beans with taco seasoning of choice or our homemade 4-ingredient taco seasoning recipe.

Make your guacamole (I like using banana peppers to add extra flavor and help keep the avocado from browning).

Then fill your baked taco cups.

• Start with the bean mix, then add
• guacamole
• sour cream
• olives (you could skip but they add great flavor!)
• tomatoes
• shredded cheese

Super simple prep them! And now you just bake for 10-15 minutes or until the cheese is melted.

Top with green onions for extra flavor and a pop of color and enjoy!

They are super flavorful and great gluten-free vegetarian Game Day Food or appetizer!

Let’s talk about make-ahead options:

While these are obviously best when made and served immediately, that is not always practical — especially when entertaining for Game Day or needing a make-ahead dinner, so here are some make ahead options.

• Tortilla taco cups can be made up to a day ahead and stored at room temperature in a sealed bag or container.  Obviously freshest day of, so I usually opt to make them day of–even if it’s a few hours before serving.
• Fillings can be made ahead and taco cups assembled right before baking. (This is my preferred option for making ahead)
• Or taco cups can be completely assembled then baked an hour or so later, or even baked and then reheated, making any leftovers a great option for lunch the next day!

For more Game Day Eats, click here.

For more Taco Tuesday recipes, click here.

Recipes you might enjoy:

Warm 7 Layer Mexican Dip

Easy Soft Pretzels

Garlic Knots

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