Two-Bite Wonton Taco Cups with Black Beans

These taco cups are loaded with lots of Mexican flavors including fresh salsa and guacamole. This super simple version of a seven-layer dip is sure to impress your party guests.

This recipe is ideal for game day or other casual small get-togethers and all of the components can be made ahead of time. For a game day party, I like to serve them with this Instant Pot Queso Dip and these Grapefruit Margaritas. If you want to use up the rest of the wonton wrappers add these Baked Avocado Wontons to the menu!

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Even if it's not football season that doesn’t mean you can't still have Sunday Funday parties. Even if it is just an excuse to hang out with friends and enjoy good food. These vegetarian wonton taco cups are ready in just over 30 minutes and most of that time goes to cooking up the seasoned black beans.

When you’re hosting a party you end up with a lot to do - from cooking to getting else everything ready, so you want to have a couple of really quick and easy appetizers on your menu. This saves you time, will help reduce stress, and lets you focus on a few “signature” items that you really love to make!

Ingredient Notes

The full list of ingredients and quantities can be found in the recipe card below.

• Wonton wrappers: Most larger grocery stores carry wonton wrappers. They are usually found in the refrigerated area of the produce section.
• Black beans: Canned black beans work well for this recipe. Rinse and drain the beans before adding them to the pan.
• Salsa: I recommend using a mild not too chunky salsa for this recipe. Many grocery stores sell freshly made salsa or if you want to make your own check out this Salsa from The Chunky Chef.
• Greek yogurt: Plain low-fat or non-fat Greek yogurt is the recommendation for this recipe though you could substitute full fat.
• Lime zest: Use a fine grater or zester to ensure freshness.
• Guacamole: Use your favorite recipe or buy a pre-made version at your local grocery store
• Pico de gallo: I often use pre-made pico de gallo as I typically have some in my refrigerator.

How to make this recipe

The full printable recipe card is below, but let’s walk through the details before you get started.

Step 1 | Bake the wonton wrappers. You'll start by lightly brushing both sides of the wrappers with oil and then pressing them into the cups of the mini muffin pan. Then you bake them for 5-6 minutes until they are crisp and golden brown.

Step 2 | Make the black beans. Start by sautéing the onions and garlic. Then add the spices and cook until fragrant. Next, add the black beans and salsa. Simmer until heated and bubbly around the edge of the pan.

Step 3 | Make the cilantro-lime sauce. This is one of my favorite sauces for Mexican-inspired dishes. It's a simple mix of greek yogurt, cilantro, lime, green onion, jalapeno, salt and a touch of sugar.

Step 4 | Assemble the taco cups. Add a scoop of black beans to each wonton cup. Then top with guacamole, pico de gallo and some of the cilantro lime sauce. Serve immediately.

Black Bean Wonton Taco Cups

Author: Kathryn | Urban Foodie Kitchen

These Mini Wonton Taco Cups with Black Beans make the perfect small-bite vegetarian party appetizer!  

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Appetizers

Cuisine Mexican

Servings 24 cups

Calories 142 kcal

Ingredients

  

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For the wonton cups: 

• 24 wonton wrappers
• 1 tablespoon avocado oil
• ½ cup guacamole
• ½ cup pico de gallo

For the beans: 

• 2 teaspoons olive oil
• ¼ cup chopped yellow onion
• 1 clove garlic, minced
• 1 (15 ounce) can of black beans, drained and rinsed
• ¼ teaspoon ground cumin
• ¼ teaspoon dried oregano
• pinch of ground chipotle pepper
• ¼ cup salsa

For the cilantro-lime sauce: 

• ½ cup plain greek yogurt
• pinch of sea salt
• ¼ teaspoon sugar
• ½ teaspoon lime zest
• 1 tablespoon minced green onion
• ¼ cup cilantro leaves, chopped
• ¼ teaspoon finely minced jalapenño

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Instructions

 

For the wonton cups: 

• Preheat oven to 375°F. 
• Brush both sides of each wonton wrapper with avocado and press into mini muffin pans. Bake for 6 minutes then remove from pan and let cool. 

For the beans: 

• While the wontons are cooking, add olive oil to a small saucepan and heat over medium-high heat. Add onions and sauté for 1 minute; add garlic and sauteé for an additional 30 seconds. Add the cumin, oregano and chipotle, cook for about a minute, until fragrant.
• Add the beans and salsa. Bring to a simmer over medium-low heat and cook for 15 minutes. Keep warm.  

For the cilantro lime sauce: 

• While the beans are cooking mix yogurt, salt, sugar, lime zest, onion, cilantro and jalapeño in a small bowl.  
• Refrigerate until ready to use. 

To assemble the taco cups:  

• Fill each cup with a scoop of black beans, top with guacamole, pico and some cilantro lime sauce.  
• Repeat until all 24 cups are full. Serve immediately.  

Notes

If you are pre-making the taco cups and the beans, wail until just before serving to assemble so the taco cups stay crispy.  

Nutrition

Serving: 2taco cupsCalories: 142kcal

Keywords : game day snacks, Vegetarian appetizers

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This post was originally published in January 2016. It was updated in January 2024 with some additional information. A minor modification was made to the original recipe.