Mini Taco Cups

Servings 6
Author Debi


  • 3-4 flatbreads
  • Easy Enchilada Sauce
  • ¾ cup 
Shredded pepperjack and Cheddar cheese
  • Finely chopped red pepper
  • Black beans drained and rinsed
  • Dried oregano
  • Avocado cut into small pieces, optional


  1. Preheat oven to 425 degrees. Spray a muffin tin with oil, and set aside.
  2. Place a flatbread on a cutting board, and using a 3-inch round biscuit cutter, press down firmly on the flatbread, to cut 3-4 circles out of each flatbread. Gently place each circle into a muffin cup.
  3. Spoon about ½ tablespoon enchilada sauce in each cup. Top sauce with about 1 tablespoon shredded cheese. Top each cup with some black beans and chopped red peppers. Sprinkle a little dried oregano on top of each cup.
  4. Bake in for 10-12 minutes, or until cheese is melted and lightly browned and the flatbreads have browned nicely. Carefully remove tray from oven, and allow taco cups to cool a bit, about 1 minute, in the muffin tray. Using a table knife, pop each taco cup out of the muffin tray, and serve, garnished with avocado chunks, if desired.

Recipe Notes

For the servings I figured 2 cups per person at a party. If I were at home eating these for lunch (which I did today) I ate 6 cups! Yum!
For Printing: Find the Easy Enchilada Sauce here: