Description
These Easy Enchilada Cups are a delicious and simple twist on traditional enchiladas, perfect for a quick dinner or party appetizer. Made with tortillas, seasoned meat, beans, corn, and cheese, these bite-sized cups are flavorful and fun to eat.
Ingredients
Scale
For the Enchilada Cups:
- 8 small flour or corn tortillas, cut into quarters
- 1 pound ground beef or shredded cooked chicken
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn kernels
- 1 cup shredded cheddar or Mexican blend cheese
- 1/4 cup diced onions
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Cooking spray
For Serving:
- 1 cup enchilada sauce
- Sour cream and chopped cilantro
Instructions
- Preheat the Oven: Preheat oven to 375°F and lightly spray a muffin tin with cooking spray.
- Prepare the Tortilla Cups: Press tortilla quarters into each muffin cup to form small cups.
- Cook the Meat: In a skillet, cook ground beef with diced onions until browned. Drain excess fat and season with chili powder, cumin, salt, and pepper.
- Assemble the Cups: Mix in black beans and corn with the meat. Spoon the mixture into each tortilla cup. Top with enchilada sauce and shredded cheese.
- Bake: Bake for 15-18 minutes until crispy and cheese is melted.
- Serve: Garnish with sour cream and cilantro before serving.
Notes
- Use corn tortillas for a gluten-free option.
- Customize with sautéed vegetables or beans for a vegetarian alternative.
- Great for parties or quick meals.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchilada cups
- Calories: 350
- Sugar: 4 grams
- Sodium: 700 milligrams
- Fat: 18 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 7 grams
- Trans Fat: 0 grams
- Carbohydrates: 28 grams
- Fiber: 5 grams
- Protein: 22 grams
- Cholesterol: 60 milligrams
