• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Urban Foodie Kitchen

Small Batch Recipes

  • Home
  • Recipe Index
    • Appetizers
    • Breakfast & Brunch
    • Desserts
    • Drinks & Cocktails
    • Grilling
    • Main Dishes
      • Pasta & Grains
      • Salads
      • Seafood
    • Side Dishes
    • Soups & Chilis
    • Vegetarian
  • About Me
    • Work with Me
    • Privacy Policy
    • Disclosures, Terms & Disclaimers
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • Work with Me
  • Let's Connect!

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Black Bean Wonton Taco Cups: A Small Bite Appetizer

    Published: February 8, 2018 By Urban Foodie Kitchen Last Updated: May 10, 2022 8 Comments

    361 shares
    Jump to Recipe Print Recipe

    These Black Bean Wonton Taco Cups make the perfect small-bite vegetarian party appetizer! This super simple version of a seven-layer dip will impress your party guests.  

    Close up of a wonton cup filled with black beans, guacamole, pico de gallo and cilantro-lime sauce

    Even if it's not football season that doesn’t mean you can't still have Sunday Funday parties. While I’m not as big of a fan, there is always hockey or basketball to watch on Sunday.  Even if it is just as an excuse to hang out with friends and enjoy good food.  These vegetarian wonton taco cups are a great small bite appetizer that works for just about any type of party or casual gathering.  

    And as an added bonus they are ready in just over 30 minutes and most of that time goes to cooking up the seasoned black beans.

    Wonton taco cups from overhead filled with seasoned black beans and topped with guacamole, pico de gallo and cilantro lime sauce

    When you’re hosting a party you end up with a lot of work 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!

    How to make taco cups

    This vegetarian appetizer is basically a mini version of the Seven Layer Dip that you often see at parties.  I love that dip but it tends to be heavy, and a little messy, so I made a few updates and put it all into these little “taco” cups for a one-bite appetizer.  

    The taco cups are actually made with wonton wrappers, which are another one of my favorite ingredients.  Wonton wrapper appetizers are really easy to make and are great when you want to add a little extra crunch to something without making it really heavy.  They can be baked or fried, though I prefer baking, and because they are thin, they cook really quickly which makes them a great option when you are short on time.

    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.

    Wonton wrapers in a mini muffin tin before baking

    Make the seasoned 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.

    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.

    Close up of a wonton cup on a white platter filled with black beans, guacamole and pico de gallo

    Ingredient Notes

    • Wonton wrappers: These are typically found in the produce section of most grocery stores.
    • Black beans: Canned black beans work well for this recipe. Rinse and drain the beans before adding them to the pan.
    • Onion + garlic: You can chop the onions ahead of time. I often do this during my weekly meal prep. Freshly minced garlic is your best option for this recipe.
    • Greek yogurt: Plain low-fat or non-fat Greek yogurt is the recommendation for this recipe.
    • Lime zest: Use a fine grater or zester to ensure freshness
    • Green onion + cilantro: Green onions can be chopped ahead of time during weekly meal prep, however fresh cilantro is best chopped immediately before using.
    • Guacamole: Use your favorite recipe or buy a pre-made version at your local grocery store
    • Pico de gallo: I normally use pre-made pico de gallo as I typically have some in my refrigerator. If you want to make your own check out this Salsa from The Chunky Chef
    • Spices: ground cumin, dried oregano + ground chipotle
    • Pantry staples: olive oil, sugar, sea salt
    Five wonton cups filled with black beans, salsa, guacamole and greek yogurt

    What goes with black bean taco cups

    These taco cups are a great choice for any game day party or casual gathering. Some other ideas to pair with them include:

    • Instant Pot Queso Dip
    • Baked Avocado Wontons (a great way to use up the rest of the wonton wrappers!)
    • Baked Chicken Flautas
    • Grapefruit Margaritas

    tools you may want for this recipe

    Mini Muffin Pan - I love making mini versions of muffins, including egg muffins, so this pan comes in handy. It also works really well for all kinds of mini appetizers, like these wonton tacos cups, and is also great for a variety of mini desserts.

    Mini wonton taco cups are filled with seasoned black bean, pico de gallo and guacamole

    Black Bean Wonton Taco Cups

    Author: Kathryn | Urban Foodie Kitchen
    These Mini Black Bean WontonTaco Cups make the perfect small-bite vegetarian party appetizer!  
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Course Appetizers
    Cuisine Mexican
    Servings 24 cups
    Calories 142 kcal

    Ingredients
      

    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

    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

    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
    Did you make this recipe?Tag @urbanfoodiekitchen on Instagram or hashtag it #urbanfoodiekitchen

    This post was originally published in January 2016. It was updated in January 2021 with some additional information. No changes were made to the original recipe.

    « Lighter Greek Yogurt Mac & Cheese with Peas and Pancetta
    Mini Beef & Stout Pot Pies »
    361 shares

    Reader Interactions

    Comments

    1. Liz @ I Heart Vegetables says

      January 25, 2016 at 6:33 am

      What a fun idea! So perfect for a party, although I'm sure my husband would be content to eat them for dinner 😉

      Reply
    2. Marye says

      February 05, 2016 at 8:41 am

      These look amazing! I love this idea!

      Reply
    3. Kristina says

      February 05, 2016 at 8:57 am

      yep - a quick and easy addition to game day - love these!

      Reply
    4. heather @french press says

      February 05, 2016 at 10:07 am

      such a cute idea! dip right in a cup is perfect for parties

      Reply
    5. Kathy Hester says

      February 05, 2016 at 12:07 pm

      Those are ridiculously cute! I have to make them this weekend.

      Reply
    6. Kirsten / Comfortably Domestic says

      February 05, 2016 at 1:17 pm

      Black bean tacos are a huge favorite of mine. These little taco cups are perfection!

      Reply
    7. Tony | Simple Awesome Cooking says

      February 08, 2018 at 4:36 pm

      I'm thinking about doing these with eggs and sausage as little breakfast won tons, with Mimosas, for an upcoming brunch party.... Great foundation to work from.

      Reply
      • FoodieGirlChicago says

        February 09, 2018 at 7:53 am

        I love the idea of turning them into mini breakfast wontons!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome to Urban Foodie Kitchen (formerly FoodieGirlChicago)! I'm Kathryn and I love all things involving food and wine! More about me...

    Trending Posts

    • The Ultimate Ricotta Avocado Toast
    • Meringue Torte with Lemon Cream
    • Grilled Apricot Glazed Pork Tenderloin
    • Caramelized Onion Frittata

    Newsletter

    Get the latest recipes and news each week! Click here to Sign Up

    Spring Recipes!

    • Fresh English Pea Salad with Meyer Lemon Vinaigrette
    • Individual Potato Gratins with Leeks & Pancetta
    • French Green Beans with Hazelnut Butter
    • Creamy Lemon Tart with Limoncello Berries

    Trending Posts

    • The Ultimate Ricotta Avocado Toast
    • Meringue Torte with Lemon Cream
    • Grilled Apricot Glazed Pork Tenderloin
    • Caramelized Onion Frittata

    Newsletter

    Get the latest recipes and news each week! Click here to Sign Up

    Spring Recipes!

    • Fresh English Pea Salad with Meyer Lemon Vinaigrette
    • Individual Potato Gratins with Leeks & Pancetta
    • French Green Beans with Hazelnut Butter
    • Creamy Lemon Tart with Limoncello Berries

    Footer

    ↑ back to top

    Resources

    • Recipe Index
    • Shop

    Newsletter

    • Sign up! for emails and updates

    About

    • About Kathryn
    • Work with Me

    Urban Foodie Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

    © 2022 URBAN FOODIE KITCHEN · PRIVACY POLICY  · DISCLAIMERS + DISCLOSURES · COOKIE POLICY