Wonton Taco Cups with Black Beans: A Small Bite Appetizer

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.  

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 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.

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!

Contents:

• Recipe Highlights
• Recipe Ingredients + Substitutions
• Notes from the Kitchen
• How to this recipe
• What you'll need for this recipe
• What goes with black bean taco cups
• Black Bean Wonton Taco Cups

Recipe Highlights

• This recipe is ideal for game day or other casual small get-togethers and all of the components can be made ahead of time.
• These taco cups are loaded with lots of Mexican flavors including fresh salsa and guacamole.
• They are a fabulous party appetizer but can also double as a quick and easy weekday meal.
• The wonton wrappers get nice and crispy in the oven, making them the perfect crunchy small-bite appetizer.

Recipe Ingredients + Substitutions

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

• Wonton wrappers: Most 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.
• 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.
• 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.
• Green onion + cilantro: Green onions can be chopped ahead of time during weekly meal prep, however, it's best to wait to chop fresh cilantro until just before using.
• 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.
• Spices: ground cumin, dried oregano + ground chipotle
• Pantry staples: olive oil, sugar, sea salt

Notes from the Kitchen

Wait to assemble. If you assemble these too far ahead of time, the wonton cups will get soggy. You can make all the components a couple of hours or even a day in advance but save the assembly until shortly before you plan to serve them.

Don't skip the olive oil. While the wonton wrappers will still get crisp, they may stick to the muffin pan if you don't brush them with oil first. The oil also helps to make sure they get nice and golden brown.

For extra protein. If you want to amp up the protein in these you can add some shredded rotisserie chicken or a bit of pre-cooked taco meat.

How to 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.

What you'll need 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 well for all kinds of mini appetizers, like these wonton tacos cups, and is also great for a variety of mini desserts.

Handheld Juicer – I love these juicers – you’ll see me mention them often in blog posts. They come in three sizes – lime, lemon, and orange.  

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

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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.