Let's Make Vegetarian Taco Cups!

Hello, foodies…

I sat down earlier to pay some bills (do you still like to do that the old-fashioned way, too…you know, with checks, envelopes, and stamps!?) and I realized that it’s going to be May this week! I think I lost a week somewhere…or two. Time is FLYING! We’ve only got one “Do You Know the Muffin Pan” recipe left for the month of April. Join me this Wednesday night on In the Kitchen with David for my Vegetarian Taco Cups!

Vegetarian Taco Cups

Ingredients:

• 1/2 cup sour cream
• 1 Tbsp + 1 tsp whole milk
• 1/4 tsp salt
• 12 small flour tortillas (small taco size)
• 2 (15.5-oz) cans low sodium black beans, drained and rinsed
• 1-1/4 cups jarred salsa
• 3 cups shredded romaine lettuce
• 2 large vine-ripe tomatoes, chopped
• 3/4 cup shredded Colby Jack cheese
• 1 (16-oz) container guacamole
• 12 cilantro leaves, to garnish

Directions:

1. Preheat the oven to 350°F. Lightly coat 2 (6-cup) Texas-size muffin pans with oil spray and set aside.
2. Whisk together the sour cream, milk, and salt in a small bowl until smooth and refrigerate until needed. Place a flour tortilla into each muffin cup. Press down and to the sides, carefully folding back the tortilla edges to form a cup and leaving an opening in the center for the filling.
3. Bake on the middle rack of the oven until golden brown, about 12–15 minutes. Remove from the oven and let the cups cool completely.
4. While the cups are baking, place the salsa and black beans into a medium-size saucepan and cook over medium-low heat for 6–8 minutes, stirring occasionally. Remove the pot from the stove and set aside.
5. To assemble the cups, divide the lettuce, chopped tomatoes, cooked black beans, and cheese evenly among the baked tortilla cups. Top each cup with 2–3 Tbsp of the guacamole. Drizzle each cup with the sour cream mixture and garnish each with a cilantro leaf.

This recipe is prepared using the Emeril by All-Clad 13-Piece Hard Enamel Cookware Set (K39965).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

To all my vegetarian foodies out there, you’re welcome. You've been asking for more vegetarian recipes and we heard you. This recipe is a real winner for veggie and meat lovers alike. Thanks to the black beans and Colby Jack cheese, these cups are hearty, flavorful, and filling. If you’d like to add a little shredded chicken or ground beef to these cups, however, feel free! Just add it to the saucepan with the beans and salsa. Whenever you decide to serve these little apps, just be sure to do so on a plate. They’re very much like little taco salads or a layered dip and are best eaten with a fork.

Foodies, I suspect lots of you have terrific layered recipes. For your blog question today, share those recipes with me and your fellow foodies. Do you make a great pizza dip or layered salad? Maybe you make a great trifle with ice cream? Even a layer cake counts! I’ll see you Wednesday for In the Kitchen with David at 8pm ET.

Keep it flavorful!
—David