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Easy Tortilla Burrito Cups

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Crispy flour tortilla cups baked in a muffin tin and loaded with melty cheese, black beans, veggies, and salsa — a fun, shareable appetizer or light meal.

Ingredients

  • Four (4) 12-inch flour tortillas
  • 3 ounces shredded white Cheddar cheese
  • 3 ounces shredded Monterey Jack cheese
  • 3 ounces shredded Cheddar cheese
  • 1 tomato, diced
  • 1 cup chopped red bell pepper
  • 1 – 2 chopped green onions (use both the green and white parts)
  • 1/3 cup black beans, drained
  • 2 tablespoons salsa (mild, medium, or hot, per preference)
  • Small pinch of chili powder for each cup

Instructions

  1. Prep the muffin tins: Preheat oven to 375°F (190°C). Lightly spray two 12-cup muffin tins (or one 24-cup tin) with nonstick cooking spray.
  2. Cut and shape the tortilla cups: Using a round cutter or a small bowl as a guide, cut 6 circles from each of the 12-inch flour tortillas, for a total of 24 circles. Press one circle into each muffin cup, pleating the edges as needed so cup shapes form, with the sides standing up against the sides inside individual muffin tin cups.
  3. Optional: Pre-bake the empty cups: If you’d like extra-crisp, sturdier cups, bake the empty tortilla cups at 350°F (175°C) for 5 minutes before filling. This sets their shape and gives a crunchier base. If you’re skipping this step, go straight to filling in the next step.
  4. Layer the cheeses: Sprinkle a small amount of the 3 ounces shredded white Cheddar cheese, 3 ounces shredded Monterey Jack cheese, and 3 ounces shredded Cheddar cheese into the bottom of each tortilla cup as a base layer.
  5. Add the fillings: Divide the diced tomato, chopped red bell pepper, chopped green onions, black beans (drained), and salsa evenly among the cups. Sprinkle a pinch of chili powder over each cup, then top with any remaining cheese.
  6. Bake (standard method): If you did NOT pre-bake the empty cups: bake at 375°F (190°C) for 12 minutes , until the cheese is melted and bubbly and the tortilla edges are golden brown.
  7. Bake (pre-baked cup method): If you DID pre-bake the empty cups in step 3, bake the filled cups at 375°F (190°C) for 10 minutes— slightly less time, since the cups are already partially crisped.
  8. Cool and remove: Let the cups cool in the tin for 3 minutes before carefully lifting them out with a small spatula or spoon — the tortilla edges will be delicate right out of the oven.

Notes

Serving suggestions: Serve warm with lime wedges, a dollop of sour cream or guacamole, additional salsa, and a sprinkle of fresh cilantro.

Great pairings: Mexican rice, refried or charro beans, a simple corn and avocado salad, or tortilla chips with extra salsa on the side. For drinks, these go nicely with margaritas, palomas, or a fresh agua fresca.

Storage: Best eaten fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days — reheat in the oven at 350°F for a few minutes to re-crisp rather than microwaving, which will make the tortilla soft.

Find it online: https://epickitchennews.com/easy-tortilla-burrito-cups-recipe/

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