Crunchy Taco Cups With Black Beans

Preheat the oven to 350 degrees F.

Lightly coat both sides of corn tortillas (3 small) with olive oil (1 tbsp). Cut one slit in each tortilla to the center. Using that slit, create a cone shape and place each one in its own cup of a muffin pan. (Note: To create an even sturdier taco cup, double up the tortillas in each muffin hole)

Bake [tortilla] cups in the oven and remove after 4 minutes. (Longer if cups are doubled up) Tortilla’s should be slightly crispy but not fully baked. Start 4m timer

Fill half-baked cups with black beans (2 tbsp).

Pop cups back in the oven for an additional 4 to 6 minutes. (Longer if cups are doubled up) Once shells are crispy but not burned, remove from the oven and set aside. Start 6m timer

In a bowl, add minced garlic (0.5 tsp), lemon juice (3 tbsp), tahini (2 tbsp), hot sauce (3 tbsp), ground cumin (0.5 tsp), salt (0.125 tsp), and olive oil (2 tbsp) and whisk until fully combined.

Top each mini taco bowl with pico de gallo (4 tbsp), a drizzle of spicy tahini sauce, and an optional sprinkle of [minced cilantro].