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Savory Mini Tex-Mex Cups

by ADMIN on MARCH 7, 2012

Let’s talk easy dinners. Because right here is the epitome of quick, healthy, and tasty.

Black beans and corn are complementary proteins, meaning when combine they have all the amino acids your body needs to build protein. So this meal is a great vegetarian option (and vegan if you cut out the cheese).

But when it comes down to it, this is just plain delicious. De-Lish-ous. No joke.

My husband asked me to make it again. And again.

It would make a great party appetizer, side dish, or even main part of your meal. In fact, since it has veggies and protein all packed into this cute little cup — we eat it with cubed avocado, and drizzle of salsa, and pretty much nothing else. Because it’s that good.

Give it a whirl and let me know what your taste buds think!

Savory Mini Tex-Mex Cups

Author: adapted from Prep time: 15 mins Cook time: 10 mins Total time: 25 mins Serves: 2-4

Easy, nutrient-packed, and delicious. Vegetarian mexican wonton cups!


  • 24 wonton wrappers (I used Nasoya Wonton Wrappers)

  • 1 can black beans, rinsed and drained

  • 8 oz corn, frozen or fresh (simply thaw if frozen)

  • 2 tomatoes, diced and deseeded

  • ¼ cup jalapeno peppers, diced

  • 2 oz cheddar cheese, shredded

  • 1 tsp chili powder

  • ½ tsp salt

  • ½ tsp pepper

  • Avocado, diced (optional)

  • ½ cup salsa (optional)


  1. Preheat oven to 400F

  2. Gently press wonton wrappers into each cup of a mini muffin tin

  3. In a large bowl, mix together all ingredients except for the avocado and salsa

  4. Spoon the mixture into each wonton cup

  5. Bake for 9-10 minutes, or until some of the wonton tips are golden brown!



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