Print Recipe

Spicy Black Bean Enchilada Cups

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: American, Mexican
Servings: 4


  • 1/2 onion, diced
  • 1 tbsp olive oil
  • 1 /2 tsp salt, divided
  • 1 18 oz can black beans, drained and rinsed
  • 1 chiptole pepper in adobe sauce (canned)
  • 1/2 tsp ground cumin
  • 6 medium flour tortillas
  • 1/2 cup shredded Monterey jack cheese


  • In a frying pan or cast iron skillet, heat the oil over medium heat. Add the onions and 1/2 teaspoon salt and cook until softened and translucent, about 5 minutes. Remove the pan from the heat.
  • Place beans in a large bowl. Using a potato masher or the back of a fork, smash beans until nearly smooth with some larger pieces.
  • Add the cooked onion, pepper, cumin and remaiing 1/4 tsp salt and stir well to combine. Set aside.
  • Preheat the oven to 375 and coat your muffin tin with non-stick spray.
  • Place your tortillas down on a cutting board and trim all four sides of your tortillas so you have squares. Press a tortilla square in each muffin cup.
  • Lightly brush the edges of the tortilla cup with oil.
  • Bake in the oven for 8 - 10 minutes to lightly crisp the cups.
  • Remove from the oven and fill wtih 3 tablespoons of black bean filling and 1 heaping tablespoon of cheese.
  • Add cups back into the oven to bake for another 8-10 minutes until filling is heated throughout and tortilla cup edges are golden brown.


Serve with your favourite sides including salsa, sour cream, jalapeƱos and guacamole.