These mini tortilla cups are a delightful and versatile appetizer or snack, perfect for any gathering or casual meal. They combine the flavors of black beans, corn, and tomatoes with a hint of spice, all nestled in crispy tortilla bowls. Topped with fresh avocado, lime juice, and cilantro, they offer a burst of freshness in every bite.
If you don't usually stock black beans or corn kernels in your pantry, you might need to pick these up at the supermarket. Fresh cilantro and avocado are also essential for this recipe, adding a fresh and creamy element. Make sure to grab a lime for the juice, which adds a zesty kick to the final dish.
Ingredients For Mini Tortilla Cups Recipe
Tortillas: Small corn or flour tortillas form the base of the cups.
Black beans: Provide a hearty and protein-rich filling.
Corn kernels: Add sweetness and texture to the mix.
Tomatoes: Bring juiciness and a fresh flavor.
Cumin: Adds a warm, earthy spice.
Chili powder: Gives a bit of heat and depth.
Salt: Enhances all the flavors.
Pepper: Adds a touch of heat and seasoning.
Avocado: Provides a creamy and rich topping.
Lime juice: Adds a zesty and fresh flavor.
Cilantro: Offers a fresh and aromatic garnish.
Technique Tip for This Recipe
When pressing the tortilla quarters into the muffin tin, use a small glass or the back of a spoon to ensure they form a well-defined bowl shape. This will help them hold the filling better and create a more uniform appearance.
Suggested Side Dishes
Alternative Ingredients
corn or flour tortillas - Substitute with lettuce leaves: Lettuce leaves can serve as a low-carb, gluten-free alternative to tortillas, providing a fresh and crisp base for the filling.
cooked or canned black beans - Substitute with chickpeas: Chickpeas offer a similar texture and protein content, making them a suitable replacement for black beans.
fresh or frozen corn kernels - Substitute with diced bell peppers: Diced bell peppers add a sweet crunch and vibrant color, similar to corn kernels.
diced tomatoes - Substitute with diced roasted red peppers: Roasted red peppers provide a smoky flavor and a similar juicy texture to tomatoes.
cumin - Substitute with ground coriander: Ground coriander offers a warm, citrusy flavor that complements the other spices in the recipe.
chili powder - Substitute with smoked paprika: Smoked paprika adds a smoky depth and mild heat, similar to chili powder.
salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor, though it should be used sparingly to avoid overpowering the dish.
pepper - Substitute with cayenne pepper: Cayenne pepper provides a spicier kick, enhancing the overall flavor profile.
diced avocado - Substitute with guacamole: Guacamole offers a creamy texture and rich flavor, similar to diced avocado.
fresh lime juice - Substitute with lemon juice: Lemon juice provides a similar tangy acidity, brightening the flavors of the dish.
chopped cilantro - Substitute with chopped parsley: Parsley offers a fresh, slightly peppery flavor that can stand in for cilantro.
Other Alternative Recipes Similar to This Dish
How to Store or Freeze This Dish
Refrigeration:
- Allow the mini tortilla cups to cool completely before storing.
- Place them in an airtight container, separating layers with parchment paper to prevent sticking.
- Store in the refrigerator for up to 3 days.
Freezing:
- Cool the tortilla cups thoroughly after baking.
- Arrange them in a single layer on a baking sheet and freeze until solid, about 1-2 hours.
- Transfer the frozen cups to a freezer-safe bag or container, separating layers with parchment paper.
- Freeze for up to 2 months.
Reheating:
- For refrigerated cups, preheat the oven to 350°F (175°C) and bake for 5-7 minutes until warmed through.
- For frozen cups, preheat the oven to 350°F (175°C) and bake for 10-12 minutes until heated and crispy.
Tips for Freshness:
- Add diced avocado and lime juice just before serving to maintain their freshness and vibrant flavor.
- Store the black bean mixture separately in the refrigerator and assemble the cups just before serving to keep the tortillas crispy.
Serving Suggestions:
- Garnish with extra chopped cilantro or a dollop of vegan sour cream for added flavor.
- Pair with a side of fresh salsa or guacamole for a delightful appetizer spread.
How to Reheat Leftovers
Preheat your oven to 350°F (175°C). Place the leftover mini tortilla cups on a baking sheet. Cover them loosely with aluminum foil to prevent over-browning. Heat for about 10-15 minutes or until warmed through. This method helps maintain the crispiness of the tortilla while ensuring the filling is heated evenly.
For a quicker option, use a microwave. Place the mini tortilla cups on a microwave-safe plate. Cover them with a damp paper towel to keep the tortillas from drying out. Heat on medium power for 1-2 minutes, checking halfway through to ensure they are warming evenly. Note that this method might make the tortillas a bit softer.
If you have an air fryer, preheat it to 350°F (175°C). Arrange the mini tortilla cups in the basket in a single layer. Heat for about 3-5 minutes, checking frequently to avoid overcooking. The air fryer will help retain the crispiness of the tortillas while reheating the filling.
For stovetop reheating, use a skillet over medium heat. Place the mini tortilla cups in the skillet and cover with a lid. Heat for about 5-7 minutes, turning occasionally to ensure even heating. This method can help maintain a bit of the tortilla's crispiness while warming the filling.
Essential Tools for This Recipe
Oven: Used to preheat and bake the tortilla cups until they are golden and crispy.
Muffin tin: Used to shape the tortilla quarters into small bowls by pressing them into the cups.
Knife: Used to dice the tomatoes and avocado, and to cut the tortillas into quarters.
Cutting board: Provides a safe surface for cutting the tortillas, tomatoes, and avocado.
Mixing bowl: Used to combine the black beans, corn, tomatoes, cumin, chili powder, salt, and pepper.
Spoon: Used to mix the ingredients in the bowl and to spoon the mixture into the tortilla cups.
Measuring spoons: Used to measure out the cumin, chili powder, and lime juice accurately.
Measuring cup: Used to measure the black beans, corn, and diced tomatoes.
Cooling rack: Used to let the baked tortilla cups cool down after they are removed from the oven.
How to Save Time on This Recipe
Prepare the filling in advance: Mix the black beans, corn, tomatoes, cumin, chili powder, salt, and pepper the night before and store in the fridge.
Use pre-made tortilla cups: Buy pre-made tortilla cups from the store to skip the baking step.
Frozen corn: Use frozen corn instead of fresh to save time on preparation.
Pre-diced vegetables: Purchase pre-diced tomatoes and avocado to cut down on chopping time.
Batch cooking: Make a larger batch of the filling and tortilla cups to have extras for future meals.
Mini Tortilla Cups Recipe
Ingredients
Main Ingredients
- 8 small tortillas corn or flour
- 1 cup black beans cooked or canned
- 1 cup corn kernels fresh or frozen
- 1 cup diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- to taste salt and pepper
- 1 avocado diced
- 1 tablespoon lime juice fresh
- 2 tablespoon cilantro chopped
Instructions
- Preheat oven to 375°F (190°C).
- Cut tortillas into quarters and press each piece into a muffin tin cup to form a small bowl.
- Bake for 10 minutes or until edges are golden and crispy. Remove and let cool.
- In a bowl, mix black beans, corn, tomatoes, cumin, chili powder, salt, and pepper.
- Spoon the mixture into each tortilla cup.
- Top with diced avocado, lime juice, and cilantro.
Nutritional Value
Keywords
Suggested Main Courses and Desserts for This Dish
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