Perfect for your spooky celebration. Halloween taco cups with tortilla tombstones make for a fun and festive Halloween treat! These include guacamole, pico de gallo, black bean hummus, and olives, using homemade tortilla chips to dip with.

These are especially great if you’re trying to make food that is easy to grab and go, already portioned out for each person. They look so fun and kids will love them so much. These cups are also vegan (assuming you get all vegan ingredients), and can be made gluten-free depending on the tortilla or chips you use.

Although we made our own “tortilla chips,” you could easily purchase any chips or use vegetables to dip with! Just like normal tacos, these Halloween taco cups are totally customizable for what you want or need to serve. Not only are they customizable, but they are super easy! It’s almost like making tiny layered dips in individual cups. If you’re making them for a large group of people (maybe some picky eaters), mix and match the dips so there are options with different combinations, making everybody happy!

Want some other Halloween recipes? We have you covered! Check out these mummy carrot dogs or these vegan stuffed jack o’ lantern peppers!

Halloween Taco Cups

Course: Appetizers and Snacks, Side Dish
Cuisine: Mexican, Vegetarian
Keyword: Dip, Fall, Halloween, Kid-friendly, Party, Tacos
Condition: Dairy Free, Diabetes, Gluten Free, Nut Free, PCOS, Vegetarian
Servings: 4 servings


  • 1 large tortilla corn or flour
  • cooking spray
  • salt
  • Icing gel or edible marker optional
  • 1 cup black bean hummus
  • 1 cup pico de gallo
  • 1 cup guacamole
  • 2 tbsp green onion thinly sliced, green part only
  • 2 tbsp cilantro chopped
  • 1/4 cup olives black, sliced


  • Preheat oven to 350ºF. Place tortilla on cutting board and use a paring knife to cut out spooky shapes: headstones, trees, ghosts, etc. Place on a parchment lined baking sheet and spray both sides with cooking spray, and sprinkle with salt. Bake for about 10 minutes, until lightly browned and crispy. Let cool. Using icing gel or edible marker (like Wilton), write RIP on tombstones.
  • Set out 4 clear plastic cups (8 oz cups) and evenly distribute black bean hummus into each cup. Then add pico de gallo and finally top with guacamole. Top with green onion, cilantro, and black olives. Prop tortilla cut outs into guacamole and serve!


Recipe inspired by Fork & Beans


Carbohydrates: 26g | Protein: 7g | Fat: 17g | Sodium: 420mg | Potassium: 455mg | Fiber: 8g

Please note:

Nutrition info is approximate and may contain errors.

Let us know what you think of our Halloween taco cups in the comments section below. If you decide to make these cups for another celebration, please share how you used these taco cups at your event.

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An award winning recipe developer, Dietitian Kaitlin’s mission is to empower others to reach their health goals by encouraging them to get back into the kitchen. Co-author of Nourished: 10 Ingredients to Happy, Healthy Eating and Cooking with Diabetes.