So today, I'm sharing a new one- Enchilada Cups.. Super easy and delicious recipe ever.. I decided to experiment and see if I could transfer of bag of white corn tortillas into a pan of little baked tortilla "cups".. Turns out, they worked like a charm!! I just poked the tortillas into standard size muffin cups, and then baked them up until crispy.. Then I whipped up a simple enchilada filling mixture.. Then I filled cups with the mixture.. .. and topped them each with the cheese, and then baked the cups until everything was warmed through and melty.. Then once they were cooked up, I topped them with some cilantro and green onions and guess what?---They were ready to go..!
So cute, eh? And even more fun, so easy to eat.. no fork needed. ;)
My #foodiemonday #bloghop entry for #enchilada challenge..
Ingredients::
10 white corn tortillas
1/2 Can (about 5 oz.) Red Enchilada sauce
1 Can black beans. (rinsed & drained)
1 1/2 Cup Slices onion, bell pepper, corn
1 Cup shredded Mexican- blend cheese
1/2 Cup mixed of chopped cilantro and green onion and chopped olives
2-3 teaspoon Taco seasoning
1/2 teaspoon Fajita Seasoning
1 teaspoon oil
Salt to taste
Method::
* Heat the oven to 350* F.
* Tuck each the tortillas into the cup of standard sized muffin pan, gently pleating the edges of the tortillas so that they fit snugly inside each cup.
* Bake for 10 -12 minutes.
* Remove and set aside.
* Take a pan and heat the oil.
* Add sliced onion, bell pepper and corn.
* Add salt to taste and 1tsp taco seasoning and 1tsp fajita seasoning.
* Sauté vegetable for 2 minutes and turn off the stove.
* Combine the rinsed and drained black beans, sauté vegetables, enchilada sauce and taco seasoning together in a mixing bowl.
* Toss until all the ingredients are evenly combined.
* Carefully spoon the filling in to each tortilla cup until it is filled nearly to the brim.
* Place the cheese on top of each tortilla cup.
* Then return the cups to the oven and bake for 8-10 minutes, or until the cheese is melted and the filling is warmed through.
* Remove from the oven, and sprinkle the top of each with cilantro and green onion and chopped olives.
* Serve warm.
*ENJOY!
NOTES;
- You can use small flour tortillas or yellow corn tortillas instead of white tortillas.
- you can add or subtract your choice of vegetables too.
So cute, eh? And even more fun, so easy to eat.. no fork needed. ;)
My #foodiemonday #bloghop entry for #enchilada challenge..
Ingredients::
10 white corn tortillas
1/2 Can (about 5 oz.) Red Enchilada sauce
1 Can black beans. (rinsed & drained)
1 1/2 Cup Slices onion, bell pepper, corn
1 Cup shredded Mexican- blend cheese
1/2 Cup mixed of chopped cilantro and green onion and chopped olives
2-3 teaspoon Taco seasoning
1/2 teaspoon Fajita Seasoning
1 teaspoon oil
Salt to taste
Method::
* Heat the oven to 350* F.
* Tuck each the tortillas into the cup of standard sized muffin pan, gently pleating the edges of the tortillas so that they fit snugly inside each cup.
* Bake for 10 -12 minutes.
* Remove and set aside.
* Take a pan and heat the oil.
* Add sliced onion, bell pepper and corn.
* Add salt to taste and 1tsp taco seasoning and 1tsp fajita seasoning.
* Sauté vegetable for 2 minutes and turn off the stove.
* Combine the rinsed and drained black beans, sauté vegetables, enchilada sauce and taco seasoning together in a mixing bowl.
* Toss until all the ingredients are evenly combined.
* Carefully spoon the filling in to each tortilla cup until it is filled nearly to the brim.
* Place the cheese on top of each tortilla cup.
* Then return the cups to the oven and bake for 8-10 minutes, or until the cheese is melted and the filling is warmed through.
* Remove from the oven, and sprinkle the top of each with cilantro and green onion and chopped olives.
*ENJOY!
NOTES;
- You can use small flour tortillas or yellow corn tortillas instead of white tortillas.
- you can add or subtract your choice of vegetables too.
