Cheesy Black Bean & Corn Taco Salad Cups
with Sour Cream
- Milk
- Wheat
- Soy
Give taco night a twist with these impressively easy (and veggie-friendly!) taco salad cups. While your flour tortillas bake up into crispy, crunchy shells, you’ll mix sautéed corn and black beans with lettuce and a tangy, fajita-spiced dressing. To complete the meal, serve the cups family style with sour cream, extra cheese, and hot sauce.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Baby Lettuce
1 tablespoon
Fajita Spice Blend
1 unit
Black Beans
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
½ cup
Mexican Cheese Blend
(Contains: Milk)
1 teaspoon
Hot Sauce
1 unit
Corn
Not included in your delivery
2 teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
2 tablespoon (tbsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
1 unit
Cooking Spray
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to middle position and preheat oven to 400 degrees. Wash and dry produce.
-
Drain corn. Halve lime. Trim and discard root end from lettuce; thinly slice leaves.
-
Cut four evenly spaced 2-inch slits around the edge of each tortilla (this will help the tortilla form into a cup shape).
-
Generously coat 6 cups of a standard 12-cup muffin tin (all the cups for 4 servings) with nonstick cooking spray.
-
Wrap prepared tortillas in damp paper towels and microwave until warm and pliable, 30-60 seconds.
-
Press tortillas into wells of prepared muffin tin to form tortilla cups.
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Bake on middle rack until golden brown and crispy, 10-15 minutes. TIP: Watch carefully to avoid burning.
-
While taco cups bake, heat a drizzle of oil in a large pan over high heat. Add corn and half the Fajita Spice Blend (you'll use more later). Cook, stirring occasionally, until golden brown and lightly charred in spots, 4-6 minutes.
-
Meanwhile, drain beans.
-
Once corn has cooked 4-6 minutes, add beans to pan. Cook, stirring occasionally, until beans are warmed through, 1-2 minutes. Taste and season with salt and pepper.
-
In a large bowl, whisk together 2 TBSP olive oil, 1 tsp Fajita Spice Blend, 1 tsp sugar, ½ tsp salt, and juice from lime until thoroughly combined (4 TBSP olive oil, 2 tsp Fajita Spice Blend, 2 tsp sugar, and 1 tsp salt for 4 servings).
-
Add lettuce and bean and corn mixture to bowl with dressing. Toss to combine.
-
Divide sour cream, Mexican cheese blend, and hot sauce between small serving bowls. Serve taco cups, black bean and corn salad, and toppings family style so everyone can build their own taco cups.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The corn-and-bean filling seasoned with fajita spice was tasty, but many found the overall dish bland — adding tomatoes, fresh jalapeños, cilantro, or a splash of salsa made a noticeable difference 🌶️.
- Ease of prep: The recipe is straightforward and quick to assemble, though you'll need a muffin tin to form the cups; without one, flat tacos or tostadas work just as well.
- Suggestions: Add lettuce only at serving time, not mixed into the warm filling — it wilts quickly and doesn't keep well. Several customers also recommended doubling the dressing, adding diced tomato, and serving extra sour cream on the side for a more satisfying meal.
- Leftovers: The bean-and-corn filling stored well on its own, but assembled cups turned soggy; keep the components separate if you plan to save any for later.
- Ease of eating: The baked cups are tricky to eat without everything spilling — many customers found it easier to crush them into chips, serve the filling as a taco salad, or simply use the tortillas as regular tacos.
Reviews from our home cooks
Not quite there yet. I like the base recipe. I think the sour cream could be a lime crema (which would drizzle a little better and give the beans more punch). It was a little lackluster on seasoning. A big contributor to that is no seasoning for the beef. Maybe some sauteed onions in butter to add a little fat and salt would be great. The tortillas were perfect though! I also liked the lettuce and dressing.
My family loved the bite size cups. Definitely will order this one again. The flavor combo was great. We cooked some ground beef on the side for the non vegetarians and it was perfect
I loved doing these! I was scared of doing the taco cups but when they came out ok following the recipe I was so happy! Thank you
The taco salad cups were very whimsical. Messy to eat but very light and refreshing. Definitely needs the hot sauce and sour cream.
These were SO good. I added ground beef to mine. The salad was amazing. Definitely be adding this to our rotation.
Very pleasing to the eye! Took it to a friend's and she wanted the recipe. Making the cups was clever and cute.
The cups were a big hit! Would love vegan substitutes for sour cream and cheese though.
I've made this twice already and using the idea for cheeseburger salad cups
Cups were a little hard to eat but nice to have a variation with taco. Nice crunch
The tortilla bowls were tasteless and very difficult to eat. The flavor of the taco salad was excellent.
