Mexican Tortilla Cups

Prep Time: 10

Cook Time: 25

Total Time: 35

Course: Breakfast, Main Course

Servings:

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 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 egg/s
25 g Manchego cheese (¼ cup) grated (or cheddar cheese)

Salsa

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

Instructions

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

Serve hot out of the oven with the delicious salsa on top.
Add optional sour cream or guacamole.

Make-ahead

Re-heat in a low oven until just hot.

Store

Store in an airtight container in the fridge.
Can also be frozen (the tortilla will crisp up only if re-heated)

Notes

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.