Baked Mini Tacos with Tomato Beans


Prep Time: 15 mins
Cook Time: 15 mins
Yields: 2-4


  • 1 cup cooked white beans
  • 1 cup tomato sauce (home made or store bought)
  • 3-4 medium tortillas
  • 10 grams dairy-free butter
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon chili powder or to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon dry oregano
  • salt and pepper, to taste
  • 1/2 cup dairy-free mozzarella
  • 1 avocado, mashed
  • 1 medium tomato, chopped


  1. In a bowl add beans and tomato sauce, stir to combine and set aside.
  2. Using a round cookie cutter cut out 15-17 small mini tacos. In a medium bowl melt butter, add sweet paprika, chili, garlic powder, oregano, salt and pepper, stir to combine. Turn a cupcake/muffin tin upset down. Dip mini tacos into melted butter mixture and place them folded in half between the muffin spaces. Bake for 7 minutes. Take out from the oven, don’t turn the heat off.
  3. Fill mini tacos with tomato bean mixture and arrange on a baking tray. Sprinkle dairy-free mozzarella on top and pop them back in the oven and bake for 3-4 minutes.
  4. In a bowl combine mashed avocado and chopped tomatoes. Serve mini tacos warm with mashed avocado and enjoy.


Bake the left over tortilla scraps and you have some nachos as well.

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