Go Back
+ servings

Hot & Spicy Vegan Taco Cupcakes

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 12
Calories: 240kcal


  • 2 Cans / 13 Ounces Black Beans
  • 2 ½ Shallots Finely Chopped
  • 4 Cloves Garlic Finely Chopped
  • 6 Jalapeno Chilis Finely Chopped
  • 1 Teaspoon Red Pepper Flakes
  • 2 Teaspoon Salt
  • 1 ½ Tablespoon Black Pepper
  • 1 Teaspoon Paprika
  • 1 Teaspoon Cumin
  • ½ Teaspoon Dried Oregano
  • 1 Tablespoon Lime Juice
  • 4 Tablespoon Lemon Juice
  • 2 Tablespoons Red Wine Vinegar
  • 3 Cups Raw Corn Kernels
  • 1 Tablespoon Olive Oil
  • 1 Red Bell Pepper Finely Chopped
  • 2 Jalapeno Chilis Finely Chopped
  • 1 Bell Pepper Finely Chopped
  • 3 Large Avocados Peeled, Pitted, Cleaned & Cubed
  • 12 Wonton Wrappers
  • 12 Tortilla Chips
  • 2 Cups Grated Vegan Cheese


  • Start by getting all you need together.
  • Rinse and drain the black beans. Set aside in a colander until later needed.
  • Heat a large saucepan or skillet containing three tablespoons of oil over medium-high heat and saute the shallots for 2 to 3 minutes or until the first signs of translucency.
  • Add the garlic and saute for 2 to 3 minutes or until aromatic.
  • Add the four chopped chilis and red pepper flakes and saute for 2 to 3 minutes.
  • Stir in the rinsed black beans.
  • Mix in the salt, pepper, paprika, cumin, and dried oregano and saute for 4 to 5 minutes while stirring constantly.
  • Mash the beans to the consistency desired with a fork or potato masher while gradually pouring in the lime juice, lemon juice, and red wine vinegar.
  • Reduce the heat to low, cover, and cook for 2 to 3 minutes. Remove from the stovetop and set aside.
  • Cook the corn and set it aside. Grilled freshly shucked corn is best but boiled or steamed frozen corn is suitable.
  • Heat a large saucepan or skillet containing a tablespoon of olive oil over high heat.
  • Saute half a shallot for 3 to 4 minutes until it starts to brown on the edges.
  • Add the bell pepper and two chopped jalapenos to the pan, cover, and remove from the heat.
  • In a separate bowl, combine the browned shallot, avocado, pepper, and chili mix with the corn, cilantro, a teaspoon each of salt and black pepper, and three tablespoons of lime juice.
  • Mix well until the salsa is well combined.
  • Preheat your oven to 375°F and oil or apply nonstick cooking spray to 12 muffin cups (two trays.)
  • Press one wonton wrapper into each recess to form a cup while folding the edge inward and repeat with the remaining muffin cups.
  • Scoop two tablespoons of refried beans into each cup and disperse evenly.
  • Crush a tortilla and scatter it over the beans evenly.
  • Fill each cup with two tablespoons of avocado salsa on top of the crushed tortilla.
  • Top up the vegan taco cupcake with grated cheese.
  • Bake at 375°F for 15 to 20 minutes or until the cheese has melted and the taco has crisped up and browned.



Calories: 240kcal | Carbohydrates: 27g | Protein: 5g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 645mg | Potassium: 473mg | Fiber: 6g | Sugar: 5g | Vitamin A: 939IU | Vitamin C: 48mg | Calcium: 43mg | Iron: 2mg