This week I have for you one of my favourite recipes to feature on JamieOliver.com – my tasty, easy to prepare Mexican Tortilla Cups. This recipe is my twist on Jamie’s Mexican Omelette wrap and it’s a dish that certainly transcends meals – have it for breakfast, lunch or a fast, healthy dinner.
Do your best to find an additive-free tortilla, as many tend to be a haven for nasty additives, preservatives and vegetable oil. Look for tortillas made from just corn and sea salt.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit any specific dietary requirements.
These Mexican Tortilla cups are a really tasty, nutritious start to the day and super simple to make. Have them for brekkie, lunch or dinner!
- 4 additive-free corn tortillas
- 400 g can black beans, drained and rinsed
- 1 heaped tablespoon finely chopped coriander (cilantro)
- 1 teaspoon cumin, ground
- 1 teaspoon smoked paprika
- Pinch chilli flakes, (optional)
- Generous pinch sea salt and black pepper, to taste
- 8 free-range or organic eggs
- ¼ cup grated Manchago or cheddar cheese
- 3 ripe roma tomatoes, seeds removed and finely diced
- Half small red onion, finely diced
- 1 heaped tablespoon finely chopped coriander (cilantro)
- 1 tablespoon lime juice
- Generous pinch sea salt and black pepper to taste
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Pre-heat your oven to 180℃/ 350℉.
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Grease 4 small pie dishes (or large ramekins).
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Wrap the tortillas in foil and pop in the oven for 3-5 minutes (you just want to warm them to make them more pliable). Alternatively you could microwave them uncovered for 20 seconds.
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In a bowl, roughly mash the black beans with the coriander, cumin, smoked paprika, optional chilli flakes, sea salt and black pepper.
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Once the tortillas are warm and pliable, carefully push them into the pie tins.
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Divide the bean mix between the tortillas and then crack two eggs into each.
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Top with a little grated cheese and bake for 25 minutes or until they puff up in the middle.
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Whilst they are baking make your salsa by combining all of the salsa ingredients together in a small bowl.
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Serve hot out of the oven with the delicious salsa on top. Enjoy!
Dairy-free
Omit the cheese or replace with nutritional yeast and crushed cashew nuts.
Onion-free
Replace the onion with a pinch of cumin and chilli powder.
Legume-free
Replace the black beans with quinoa or red rice.
Add guacamole
This is delicious with a blob of guacamole which packs even more of a nutritional punch (good fats, fibre, phytonutrients).
Spice it up
Serve with Jalepenos or Chipotle Tabasco sauce.
Don't have tortillas or need it to be corn-free?
You can use any kind of wrap to replace them.
For lunch or dinner
I serve it with a salad of baby spinach leaves, shredded red cabbage, sliced red capsicum and spring onion. Dress with extra virgin olive oil, lime juice (ratio of 2:1), sea salt and pepper.
Sabine Simmonds says
Thanks so much for this recipe idea Georgia! I love it. I’m wondering what ‘additive free tortillas’ to look for. Can you point me to any brands or potential outlets please?
Georgia Harding says
You’re very welcome Sabine – I love http://www.latortilleria.com.au and you’ll find stockist on their website G x
Melisa Ciputra says
Great dish!
Sally says
Hi Georgia, I love this idea for easy breakfasts or dinners, and I was wondering if you can keep (fridge/freezer) some for later?
Georgia Harding says
Hi Sally. Yes I usually make a double batch to have the next day. Keep in the fridge and either re-heat or enjoy cold G x
Monica says
These are so easy to make and super tasty. Thanks again, Georgia👍
Georgia Harding says
Pleased you enjoyed them Monica and thanks again for taking the time to comment/rate the recipe G x
Carolina says
Great breakfast idea! I sometimes buy tortilla boats when they’re half price, could so use them for this, thanks x
Georgia Harding says
Yes – absolutely. I often do the same with tortillas being up when marked down because they are short dated (I also freeze them). This is really yum, would love to hear what you think G x