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Tex-Mex Chicken Tortilla Cups

A delicious and fun twist on classic Tex-Mex flavors, these bite-sized tortilla cups are filled with savory chicken, black beans, and cheese, making them perfect for snacks or quick meals.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 cups
Course: Appetizer, Light Meal, Snack
Cuisine: Tex-Mex
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Tortilla Cups
  • 8 small corn tortillas
For the Filling
  • 1 cup cooked chicken, shredded
  • 1 cup black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 1/2 cup salsa
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Cut the tortillas into circles using a cookie cutter or a glass. Press these circles into a greased muffin tin to form cups.
Make the Filling
  1. In a mixing bowl, combine the shredded chicken, black beans, corn, salsa, cumin, chili powder, salt, and pepper. Mix everything well.
Fill the Tortilla Cups
  1. Fill each tortilla cup with the chicken mixture, topping with shredded cheese.
Bake
  1. Place the muffin tin in the preheated oven and bake for about 15-20 minutes, or until the cheese is melted and the tortilla cups are crispy and golden brown.
Garnish and Serve
  1. Remove the tortilla cups from the oven and let them cool slightly. Garnish with fresh cilantro, serve warm, and enjoy!

Notes

These tortilla cups are great as leftovers! Store in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) for about 10 minutes. For freezing, assemble the cups, cover and freeze, baking directly from frozen with added time.