- 12
- 15 mins
Ingredients
- Garnish:
- 2 cups of roasted chicken, chopped
- 1/2 cup of black beans with 2 tbsp Mexican rice, mixed together (leftovers)
- 2 tbsp cotija cheese
- 2 tbsp green onions, diced
- 2 tbsp cilantro, chopped
- Juice from 1/2 a lime
- 2 tbsp sour cream
- 2 tbsp roasted tomato salsa (see link above)
- Sea salt and freshly cracked pepper, to taste
- 3 large flour tortillas, cut into large circles
- Refried beans (see link above)
- Sour cream
- Cilantro
- Green onions
- Tomatoes
- Avocado
- Salsa
Preparation
Step 1
Preheat the oven to 425 degrees. Coat a muffin tray with cooking spray.
Chop up the chicken then combine it with the beans/rice, the cotija cheese, most of the green onion, most of the cilantro, juice from 1/2 a lime, the sour cream, and the salsa. Mix until evenly combined, taste then season with sea salt and freshly cracked pepper, to taste.
Using a biscuit cutter (or a ramekin & a knife) to cut out small circles from the large flour tortillas. Carefully place the flour tortilla circles into the muffin tray. Add a spoonful of refried beans into each cup followed by a bigger spoonful of the chicken mixture. Top each cup with a small about of cheddar cheese.
Place into the oven and bake for 15-20 minutes, or until heated through and the tortillas are crisp. Garnish the top with sour cream, avocado, tomato, green onion, and cilantro. Serve with salsa if desired. Enjoy.