Elote Taco Cups

Total Calories: 75 Servings: 12 Serving Size: 1 taco cup


For Crust

For Toppings

  • 85g Elote protein dip
  • 1-2 tsp water
  • 100g frozen corn (thawed)
  • 60g black beans (rinsed and drained)
  • Green onions
  • 56g light Mexican cheese


  • Preheat oven to 375 degrees and spray a muffin tin with nonstick cooking spray.
  • To make the crust mix all crust ingredients in a food processor until a ball forms.
  • Dust a little flour onto a surface and roll dough into a large rectangle.
  • Cut dough into 12 squares and press into muffin pan. 
  • Evenly divide topping ingredients starting with the elote dip into cups. Bake for 9-10 minutes and enjoy!

Nutrition Facts

Calories: 75 
Total Fat: 1.4g
Total Carbs: 7.7g
Total Protein: 7.4g

Created by @sweetandspicymacros

Elote Taco Cups
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