Description
These Mini Taco Cups are a fun and easy appetizer or snack featuring crispy flatbread cups filled with flavorful enchilada sauce, melted pepper jack and cheddar cheese, black beans, and red pepper, all baked to perfection and optionally topped with fresh avocado pieces.
Ingredients
Base
- 3-4 flatbreads
Filling
- Easy Enchilada Sauce (approximately 3 tablespoons)
- ¾ cup shredded pepper jack and cheddar cheese
- Finely chopped red pepper (about ¼ cup)
- Black beans, drained and rinsed (about 1 cup)
- Dried oregano (to taste, about 1 teaspoon)
Garnish
- Avocado, cut into small pieces (optional, about ½ avocado)
Instructions
- Preheat and Prepare: Preheat the oven to 425°F (220°C). Spray a muffin tin lightly with cooking oil and set it aside to prevent sticking.
- Cut Flatbread Circles: Place a flatbread on a cutting board and use a 3-inch round biscuit cutter to cut out 3 to 4 circles per flatbread. Gently press each circle into the muffin cups, forming a cup shape.
- Add Filling: Spoon about ½ tablespoon of enchilada sauce into each flatbread cup. Then add about 1 tablespoon of shredded cheese on top. Distribute black beans and finely chopped red peppers evenly among the cups, and sprinkle a little dried oregano over each.
- Bake: Place the muffin tin in the preheated oven and bake for 10-12 minutes, until the cheese is melted, lightly browned, and the flatbread edges are nicely crisped.
- Cool and Serve: Carefully remove the muffin tin from the oven and let the taco cups cool for about 1 minute. Use a table knife to gently pop each cup out of the tin. Serve warm, garnished with avocado chunks if desired.
Notes
- You can substitute the flatbreads with small tortillas if preferred.
- Adding fresh jalapeño slices can give these taco cups a spicier kick.
- Ensure the muffin tin is oiled well to help with easy removal of the cups.
- These taco cups are best served fresh but can be refrigerated and reheated in the oven for a few minutes.