Crispy Baked Enchilada Cups: A Fun & Flavorful Twist
1 hour 5 minutes
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About Crispy Baked Enchilada Cups: A Fun & Flavorful Twist
Craving enchiladas but short on time? These Crispy Baked Enchilada Cups are your answer! Imagine golden, crispy tortilla cups overflowing with a savory blend of black beans, corn, and spices, all bathed in a rich red enchilada sauce.Melted cheese bubbles invitingly over the top, while fresh cilantro, green onions, and a sprinkle of olives add a vibrant finishing touch. These delightful bites are perfect for a quick weeknight dinner, a fun party appetizer, or a satisfying snack.
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Recipe Time & More
Prep25 minutes
Cook40 minutes
Total1 hour 5 minutes
Ingredients
Tortilla Cups
- 10 Corn Tortilla white or yellow
Filling
- 1 can (15oz) Beans black, rinsed and drained
- 1 cup Onion diced
- 1 cup Bell Peppers diced (any color)
- 1 cup Corn drained, frozen or canned, kernels
- 1/2 cup Enchilada Sauce red
- 2 1/2 tsp Taco Seasoning
- 1/2 tsp Fajita Seasoning
- 1 1/2 tsp Salt or to taste
- 1 tbsp Olive Oil
Topping
- 1 cup Mexican Cheese Blend shredded
- 1/2 cup Onion chopped, green
- 1/4 cup Coriander chopped
- 1/4 cup Olives black, sliced
Instructions
- Preheat oven to 350°F. Gently press each tortilla into the cups of a standard muffin tin, pleating the edges to create a cup shape. This forms the base for the enchilada cups.
- Bake the tortilla cups for 10-12 minutes, or until lightly golden. This helps them become crispy. Remove from oven and set aside.
- In a skillet, heat the olive oil over medium heat. Add the diced onion, bell pepper, and corn. Sauté for 2-3 minutes, until the onions are translucent and the vegetables are slightly softened.
- Stir in the salt, taco seasoning, and fajita seasoning. Cook for another minute to bloom the spices. This enhances their flavor. Remove from heat.
- In a medium bowl, combine the rinsed and drained black beans, sautéed vegetables, enchilada sauce, and remaining taco seasoning. Mix well to combine.
- Fill each tortilla cup with the black bean and vegetable mixture, almost to the top. Sprinkle generously with shredded Mexican cheese blend.
- Return the filled enchilada cups to the oven and bake for 8-10 minutes, or until the cheese is melted and bubbly and the filling is heated through.
- Garnish with chopped green onions, cilantro, and sliced black olives. Serve immediately and enjoy!
Recipe Notes
Good To Know
- You can use small flour tortillas or yellow corn tortillas instead of white tortillas.
- Feel free to add or subtract your choice of vegetables.
- To prevent the tortilla cups from tearing or cracking when shaping them into the muffin tin, warm the tortillas briefly in the microwave wrapped in a damp paper towel—about 20 seconds makes them flexible and easy to mold.
- For a heartier, protein-packed filling, try adding a small amount of cooked chorizo or shredded rotisserie chicken to the black bean mixture before spooning into the cups.
- If you’d like extra-crispy edges on your tortilla cups, lightly brush the tortillas with oil before pressing into the muffin tins and baking.
- Make ahead by assembling the cups up to the point of baking, then cover and refrigerate for up to a day; bake just before serving for a fresh, melty finish.
Expert Tips
- For a Southwestern twist, add a dollop of sour cream or guacamole to each cup after baking.
- Customize the spice level by adding a pinch of chili powder or a few dashes of your favorite hot sauce to the filling.
- These tortilla cups are great for meal prepping. Bake a batch and reheat individual cups for a quick and easy lunch or dinner throughout the week.
Storage Instructions
- Store leftover tortilla cups in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
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Recipe Nutrition
Calories: 34kcalCarbohydrates: 6gProtein: 1gFat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.6gSodium: 855mgFiber: 1gSugar: 3g
Rupal Patel
Articles: 5
5 Comments
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Looks so flavorful! Thanks for posting.
I’m in love with this recipe already!
Perfect dish! Can’t wait to cook it.
This looks so good! Appreciate the share.
This is so tempting! Can’t wait to cook it.