Tortilla Cups Recipe

Small tortillas: These form the base of the cups and provide a crispy, edible container for the filling.

Cooked black beans: These add a hearty, protein-rich element to the filling.

Cooked corn kernels: These bring a sweet and crunchy texture to the mix.

Diced tomatoes: These add freshness and juiciness to the filling.

Olive oil: Used to brush the tortillas, helping them become crispy when baked.

Cumin: This spice adds a warm, earthy flavor to the filling.

Chili powder: This spice adds a bit of heat and depth to the filling.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a bit of sharpness and complements the other spices.

To ensure your tortilla cups hold their shape and become perfectly crispy, use a fork to prick a few holes in the bottom of each tortilla before baking. This will prevent them from puffing up too much and help them maintain their bowl-like structure.

• small tortillas - Substitute with lettuce leaves: Lettuce leaves provide a fresh, crunchy base that is gluten-free and low in calories.

• cooked black beans - Substitute with cooked chickpeas: Chickpeas offer a similar texture and protein content, making them a great alternative.

• cooked corn kernels - Substitute with cooked quinoa: Quinoa adds a nutty flavor and is a good source of protein and fiber.

• diced tomatoes - Substitute with diced bell peppers: Bell peppers add a sweet crunch and are rich in vitamins A and C.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor.

• cumin - Substitute with ground coriander: Ground coriander provides a warm, citrusy flavor that complements the other ingredients.

• chili powder - Substitute with smoked paprika: Smoked paprika adds a smoky depth and a mild heat to the dish.

• salt - Substitute with soy sauce: Soy sauce adds umami and a salty flavor, enhancing the overall taste.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit more heat and a different flavor profile.

• Allow the tortilla cups to cool completely before storing. This helps to maintain their crispy texture and prevents them from becoming soggy.

• Place the cooled tortilla cups in an airtight container. If stacking them, use parchment paper between layers to avoid sticking.

• Store the container in the refrigerator if you plan to consume them within 2-3 days. This keeps the vegetables and beans fresh.

• For longer storage, freeze the tortilla cups individually. Lay them out on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. This method prevents them from sticking together.

• When ready to enjoy, reheat the tortilla cups in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through and crispy. Avoid microwaving as it can make the tortillas soggy.

• If you have leftover bean mixture, store it separately in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave before filling the tortilla cups.

• To maintain the best flavor and texture, avoid freezing the bean mixture as the tomatoes and corn can become watery upon thawing.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the tortilla cups on a baking sheet.
  3. Cover them loosely with aluminum foil to prevent over-browning.
  4. Heat for about 10-15 minutes, or until warmed through.

• Microwave Method:

  1. Place the tortilla cups on a microwave-safe plate.
  2. Cover them with a damp paper towel to keep them from drying out.
  3. Microwave on medium power for 1-2 minutes, checking halfway through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the tortilla cups in the basket in a single layer.
  3. Heat for 3-5 minutes, or until they are crispy and warmed through.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Place the tortilla cups in the skillet.
  3. Cover with a lid and heat for 5-7 minutes, flipping halfway through to ensure even heating.

• Oven: Used to preheat and bake the tortilla cups until they are golden and crispy.

• Muffin tin: Used to shape the tortillas into bowl shapes by pressing them into the cups.

• Pastry brush: Used to lightly brush olive oil onto both sides of the tortillas.

• Mixing bowl: Used to combine the black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper.

• Measuring cups: Used to measure out the black beans, corn, and diced tomatoes.

• Measuring spoons: Used to measure the olive oil, cumin, and chili powder.

• Spoon: Used to mix the ingredients together in the mixing bowl and to fill the tortilla cups with the bean mixture.

• Knife: Used to dice the tomatoes.

• Cutting board: Used as a surface for dicing the tomatoes.

Prepare the filling in advance: Mix the black beans, corn, and diced tomatoes with spices the night before to save time on the day of preparation.

Use pre-cooked ingredients: Opt for canned black beans and frozen corn to cut down on cooking time.

Multi-task: While the tortillas are baking, prepare the bean mixture to streamline the process.

Preheat the oven: Make sure to preheat your oven before starting to ensure it’s ready when you are.

Assemble quickly: Have all ingredients and tools ready to fill the tortilla cups immediately after they come out of the oven.