Ingredients
Main Ingredients
- 8 small flour tortillas
- 1 (16-ounce) can refried beans
Recommended for Best Flavor
- 1 cup freshly shredded sharp cheddar cheese
- 1 teaspoon taco seasoning
- 1 tablespoon water
Optional Toppings
- Sour cream
- Salsa
- Pico de gallo
- Diced tomatoes
- Green onions
- Jalapeños
- Cilantro
- Avocado
- Black olives
- Lime wedges
Instructions
1. Prepare the Oven
Preheat the oven to 375°F (190°C).
Lightly grease a standard 12-cup muffin pan using cooking spray or a thin coating of oil.
2. Shape the Tortillas
Warm tortillas in the microwave for about 10–15 seconds if needed to prevent cracking.
Press each tortilla firmly into the muffin cups to create bowl shapes.
For extra crispy cups, bake the empty tortillas for 5 minutes before adding the filling.
3. Mix the Filling
In a medium bowl combine:
- refried beans
- taco seasoning
- water
Mix until smooth.
Fold in half of the shredded cheese for a creamier filling.
4. Fill the Cups
Evenly divide the bean mixture among the tortilla cups.
Do not overfill.
Sprinkle the remaining cheese over the top.
5. Bake
Bake for 12–15 minutes until
- tortillas are golden brown
- cheese is melted
- edges become crispy
6. Cool
Allow the taco cups to cool 3–5 minutes before removing them from the pan.
Top with your favorite toppings.
Serve warm.
Notes
✔ Flour tortillas hold their shape much better than corn tortillas.
✔ Freshly shredded cheese melts much more smoothly than packaged shredded cheese.
✔ Do not overfill the cups or they may become soggy.
✔ Pre-baking the tortilla cups for five minutes creates a crispier shell.
✔ Let the cups cool slightly before removing them from the pan.
✔ Add fresh toppings only after baking.
✔ Store leftovers without toppings.
✔ Reheat in the oven or air fryer instead of the microwave for the crispiest texture.
- Prep Time: 15 Minutes
- Cook Time: 15 Minutes
- Category: Lunch
- Method: Baked
- Cuisine: Tex-Mex
- Diet: Vegetarian