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Breakfast Taco Cups

by Gwenaelle Le Cochennec featured in Mini Tacos Bowls

Under 30 min

Under 30 min

Ingredients

for 12 cups

  • nonstick cooking spray, for greasing
  • 3 large flour tortillas
  • ¾ cup
    vegetarian refried beans (180 g)
  • ¾ cup
    egg, scrambled (165 g)
  • ¼ cup
    shredded mexican cheese blend (25 g)
  • 3 cherry tomatoes, quartered
  • fresh cilantro leaves, for garnish
    Calories 77
    Fat 3g
    Carbs 7g
    Fiber 0g
    Sugar 0g
    Protein 4g

Estimated values based on one serving size.

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Preparation

  1. Preheat the oven to 375ºF (190ºC). Generously coat a 12-cup muffin tin with nonstick spray.
  2. Stack the tortillas and cut off the edges so the tortillas are square. Then, quarter the squares so you have 12 small tortilla pieces.
  3. Press a tortilla square into each cup of the prepared muffin tin.
  4. Fill each cup with 1 tablespoon of refried beans, 1 tablespoon of scrambled eggs, and 1 teaspoon of cheese and top with a cherry tomato quarter.
  5. Bake for about 10 minutes, until the edges of the tortillas are golden brown and the cheese has melted.
  6. Garnish with cilantro.
  7. Enjoy!
 

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