Quick Recipe Version (TL;DR)
Quick Ingredients
- 6 flour tortillas (8-inch, soft)
- Nonstick cooking spray or 1 tbsp neutral oil
- 1 tbsp olive oil
- 1/3 cup finely chopped onion
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 2 tbsp taco seasoning (store-bought or homemade)
- 1/3 cup water or low-sodium broth
- 2 tbsp tomato paste or 1/4 cup salsa
- 1 1/2 cups shredded cheddar or Mexican blend cheese
- Optional toppings: sour cream, diced tomato, green onion, cilantro, jalapeños, hot sauce
Do This
- 1. Preheat oven to 375°F (190°C). Grease a 24-cup mini muffin tin.
- 2. Stack tortillas, cut each into 4 wedges (24 total). Press one wedge into each muffin cup to form a small shell.
- 3. Bake shells for 8–10 minutes, until lightly golden and crisp. Set aside.
- 4. Meanwhile, sauté onion in olive oil (3–4 minutes). Add garlic, cook 30 seconds.
- 5. Stir in beans, taco seasoning, water/broth, and tomato paste or salsa. Simmer 3–5 minutes until thick and saucy; lightly mash.
- 6. Spoon warm beans into tortilla cups, top with cheese. Bake 5–7 minutes until cheese is melted and bubbly.
- 7. Cool 5 minutes, then garnish with toppings and serve warm.
Why You’ll Love This Recipe
- Perfect bite-sized Tex-Mex appetizer that disappears fast at parties and game nights.
- Crispy tortilla cups, creamy taco-seasoned beans, and melty cheese in every single bite.
- Uses pantry-friendly ingredients and comes together in a little over 30 minutes.
- Easy to customize with toppings, spice level, and even proteins like ground beef or chicken.
Grocery List
- Produce: 1 small onion, 2 cloves garlic, green onions, cilantro, 1 small tomato, jalapeños (fresh or pickled), lime (optional)
- Dairy: Shredded cheddar or Mexican blend cheese, sour cream
- Pantry: Flour tortillas (8-inch), black beans (1 can, 15 oz), olive oil, neutral oil or cooking spray, taco seasoning (or chili powder, cumin, paprika, oregano, onion powder, salt), tomato paste or salsa, water or broth, hot sauce, salt, black pepper
Full Ingredients
For the Crispy Mini Tortilla Cups
- 6 flour tortillas, 8-inch, soft taco size
- Nonstick cooking spray or 1 tablespoon neutral oil (for greasing the pan)
For the Quick Taco-Seasoned Bean and Cheese Filling
- 1 tablespoon olive oil
- 1/3 cup finely chopped onion (about 1/2 small onion)
- 2 cloves garlic, minced
- 1 can (15 ounces) black beans, drained and rinsed
- 2 tablespoons taco seasoning (store-bought or homemade)
- 1/3 cup water or low-sodium vegetable or chicken broth
- 2 tablespoons tomato paste or 1/4 cup thick salsa
- 1/2 teaspoon kosher salt (or to taste, depending on your taco seasoning)
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 cups (about 6 ounces) shredded cheddar, Monterey Jack, or Mexican blend cheese
Optional Toppings (Pick Your Favorites)
- Sour cream or Mexican crema
- Finely diced tomato
- Thinly sliced green onions
- Chopped fresh cilantro
- Pickled or fresh jalapeño slices
- Hot sauce or salsa
- Lime wedges for squeezing over the top
Step-by-Step Instructions
Step 1: Preheat the Oven and Prepare the Pan
Preheat your oven to 375°F (190°C). Position a rack in the center of the oven so the tortilla cups bake evenly and crisp up without burning.
Lightly grease a 24-cup mini muffin tin with nonstick cooking spray or a thin coating of neutral oil. Make sure to coat the sides as well as the bottoms of the cups to help the tortillas release easily after baking.
Step 2: Shape the Mini Tortilla Cups
Stack the 6 flour tortillas and cut the stack into quarters, making 4 wedges from each tortilla. You should have 24 tortilla wedges total.
Working one wedge at a time, gently press a wedge into each muffin cup, pointy tip down, to form a small cup. Use your fingers to press the tortilla against the bottom and sides of the cup; the edges will stick up and may overlap a bit, which creates a pretty, ruffled look once baked.
If the tortillas feel stiff or crack, microwave the stack for 15–20 seconds under a damp paper towel to soften them before shaping.
Step 3: Bake the Tortilla Shells Until Crisp
Place the muffin tin in the preheated oven and bake the empty tortilla cups for 8–10 minutes, until they are lightly golden and feel crisp to the touch. They will firm up a little more as they cool, so avoid letting the edges get too dark.
Remove the pan from the oven and set it on a wire rack. Leave the tortilla cups in the tin to cool slightly while you make the taco-seasoned beans. Lowering the heat is not necessary; keep the oven at 375°F (190°C) for the second bake.
Step 4: Cook the Quick Taco-Seasoned Beans
While the tortilla cups bake, heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the finely chopped onion and cook, stirring occasionally, for 3–4 minutes, until softened and turning translucent.
Add the minced garlic and cook for another 30 seconds, just until fragrant. Stir in the drained and rinsed black beans, taco seasoning, water or broth, and tomato paste or salsa. Mix well to coat the beans in the seasoning.
Bring the mixture to a gentle simmer and cook for 3–5 minutes, stirring frequently, until slightly thickened and saucy. Lightly mash some of the beans with the back of a spoon or a potato masher to create a creamy, scoopable texture while still leaving some whole beans for bite.
Season with salt and black pepper to taste, then remove from heat. The mixture should be warm, flavorful, and thick enough that it will sit nicely in the cups without running.
Step 5: Fill the Cups with Beans and Cheese
With the tortilla cups still in the muffin tin, spoon a small amount of the warm bean mixture into each shell, about 1 heaping teaspoon per cup. Do not overfill; you want a little room on top for the cheese.
Sprinkle shredded cheese generously over the beans in each cup, dividing the 1 1/2 cups of cheese evenly. The cups should look nicely mounded but not overflowing.
Step 6: Bake Until Melty and Garnish to Serve
Return the filled muffin tin to the oven and bake at 375°F (190°C) for 5–7 minutes, or until the cheese is fully melted, bubbly, and just starting to turn golden around the edges.
Remove the pan from the oven and let the cups cool in the tin for about 5 minutes. This short rest helps the shells stay crisp and makes them easier to lift out.
Use a small offset spatula or butter knife to gently lift each mini tortilla cup out of the pan. Transfer to a serving platter and top with your choice of sour cream, diced tomato, sliced green onions, chopped cilantro, jalapeños, and a drizzle of hot sauce or squeeze of lime. Serve warm for the best flavor and texture.
Pro Tips
- Warm tortillas to prevent cracking: If your tortillas are a bit stiff, briefly microwave them under a damp paper towel so they bend easily into the muffin cups.
- Do not overfill the cups: A heaping teaspoon of beans plus cheese is usually perfect. Too much filling can cause the cups to collapse or get soggy.
- Control the spice level: Use mild taco seasoning and tomato paste for a gentler flavor, or hot taco seasoning and salsa for more kick.
- Crispier shells: For extra crunch, bake the empty tortilla cups toward the longer end of the 8–10 minute range, watching closely so they do not burn.
- Serve toppings on the side for parties: Set out bowls of sour cream, cilantro, tomatoes, and jalapeños so guests can customize their own bites.
Variations
- Meaty taco cups: Stir 1/2–3/4 cup cooked, well-drained ground beef, turkey, or chorizo into the taco-seasoned beans before filling the cups for a heartier version.
- Extra-cheesy version: Add 2 ounces of softened cream cheese or a few spoonfuls of queso to the bean mixture for a creamier, ultra-cheesy filling.
- Breakfast-style cups: Swap half the beans for scrambled eggs and top with cheese and salsa for a fun brunch or breakfast-for-dinner twist.
Storage & Make-Ahead
The tortilla cups are best eaten fresh while the shells are crisp and the cheese is melty, but you can absolutely prep ahead:
Make-ahead: Bake the tortilla shells up to 1 day in advance. Let them cool completely, then store them in an airtight container at room temperature. Prepare the taco-seasoned beans up to 3 days ahead, cool, and refrigerate in a covered container. When ready to serve, warm the beans on the stove with a splash of water if needed, fill the pre-baked cups, top with cheese, and bake until hot and melty.
Leftovers: Store leftover filled cups in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a 350°F (175°C) oven for about 8–10 minutes until hot and crisp again. The shells will not be quite as crunchy as day one but will still be delicious.
Nutrition (per serving)
Approximate values per serving (4 mini cups), without toppings: about 220 calories, 9 g protein, 10 g fat, 24 g carbohydrates, 5 g fiber, and 470 mg sodium. Actual nutrition will vary based on tortilla brand, cheese type, taco seasoning, and toppings.
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