Gluten-Free Vegetarian Taco Cups Recipe | healthyGFfamily.com

Ingredients

• 6 gluten-free tortillas (we used Siete Foods chickpea flour tortillas)
• ½ cup canned black beans, drained and rinsed
• ½ cup canned refried pinto beans
• 2 teaspoons taco seasoning of choice (see homemade taco seasoning below)
• 1 large ripe avocado* (equivalent 3/4 cup guacamole (12 tablespoons - approximately 1 tablespoon per muffin cup))
• ⅓ cup jarred banana peppers* (*skip if using prepared guacamole)
• 1 tablespoons chopped cilantro* (*skip if using prepared guacamole)
• ⅓ cup sour cream (approximately 1 teaspoon per muffin cup)
• ⅓ cup canned sliced black olives
• 1 cup cherry or grape tomatoes, cut them quartered or smaller, sprinkle with salt and let sit in colander
• 1 cup shredded Mexican Cheese
• 2 tablespoons sliced scallions (green part only) (for topping)
• salt for seasoning tomatoes and guacamole
• avocado spray oil or oil of choice for spraying muffins tins