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
Prep 10 minutes
Cook 25 minutes
Total 35 minutes
Serves: 4
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!
Ingredients
- 4 corn tortillas (additive-free)
- 400 g can black beans -drained and rinsed
- ¼ cup fresh coriander leaves - finely chopped
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Pinch Chilli flakes (optional)
- Pinch Sea salt and freshly ground black pepper to taste
- 8 free-range or organic eggs
- 25 g Manchego cheese (¼ cup) grated (or cheddar cheese)
Salsa
- 3 roma tomatoes -seeds removed and finely diced
- ½ red onion -finely diced
- 2 tbsp fresh coriander leaves -finely chopped
- 1 tbsp lime juice
- Sea salt and freshly ground black pepper
Method
- Pre-heat your oven to 180℃/ 350℉.
- 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!
Store
- Store in an airtight container in the fridge.
- Can also be frozen (the tortilla will crisp up only if re-heated)
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
Georgia Harding says
Here’s another brand of Organic tortilla (made in Melbourne, Australia) with no nasties too https://www.elcielo.com.au/
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
Georgia Harding says
Here’s another brand of Organic tortilla (made in Melbourne, Australia) with no nasties too https://www.elcielo.com.au/