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.
Mexican Tortilla Cups
- 4 corn tortillas (additive-free)
- 400 g can black beans - drained and rinsed
- ¼ bunch/s fresh coriander leaves - finely chopped
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Chilli flakes (optional) to taste
- Sea salt and freshly ground black pepper - to taste
- 8 free-range or organic egg/s
- 25 g Manchego cheese (¼ cup) grated (or cheddar cheese)
- 3 roma tomatoe/s - seeds removed and finely diced
- ½ red onion/s - finely diced
- 2 tbsp fresh coriander leaves - finely chopped
- 1 tbsp lime juice
- Sea salt and freshly ground black pepper
- Pre-heat your oven to 180℃/ 350℉ (fan-forced).
- Grease 4 small pie dishes (or large ramekins).
- 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.
- In a bowl, roughly mash the black beans with the coriander, cumin, smoked paprika, optional chilli flakes, sea salt and black pepper.
- Once the tortillas are warm and pliable, carefully push them into the pie tins.
- Divide the bean mix between the tortillas and then crack two eggs into each.
- Top with a little grated cheese and bake for 25 minutes or until they puff up in the middle.
- Whilst they are baking make your salsa by combining all of the salsa ingredients together in a small bowl.
- Serve hot out of the oven with the delicious salsa on top. Enjoy!
- Re-heat in a low oven until just hot.
- Store in an airtight container in the fridge.
- Can also be frozen (the tortilla will crisp up only if re-heated)