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Burrito Cups

Ingredients

for 12 cups

Filling

  • 2 tablespoons olive oil
  • 1 onion, finely diced
  • 1 ½ cups chicken (200 g), finely diced
  • salt, to taste
  • pepper, to taste
  • 2 cloves garlic, minced

Burrito Spice Mix

  • 1 teaspoon chili powder
  • ½ teaspoon paprika
  • 1 teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon cayenne pepper
  • 1 tomato, diced
  • 6 flour tortillas
  • ¼ cup refried beans (50 g)
  • ¼ cup cooked rice (50 g)
  • ½ cup grated cheddar cheese (50 g)

For Serving

  • sour cream
  • guacamole
  • salsa
  • ¼ cup fresh cilantro (10 g), chopped

Nutrition Info

  • Calories 146
  • Fat 5g
  • Carbs 16g
  • Fiber 1g
  • Sugar 1g
  • Protein 7g

Estimated values based on one serving size.

Preparation

  1. Heat a large skillet over medium heat. Add the oil and the onion and sauté until translucent, 3-5 minutes. Add the chicken, season with salt and pepper, and cook until golden brown, about 5 minutes. Add the garlic and continue to cook for 2 minutes. Remove from heat and transfer the mixture to a medium bowl.
  2. Mix together all the burrito spice mix ingredients, and then add the spice mix to the chicken mixture. Add the diced tomatoes and stir until completely combined.
  3. Preheat the oven to 350°F (180°C). Grease a 12-cup muffin tin.
  4. Place the 6 tortillas on top of each other. Cut them into a square shape, and then cut the square into quarters.
  5. In the prepared muffin tin, place a tortilla square in each cup and push down. Push another layer of tortilla on top of each in a star formation. Spread some refried beans on the bottom of each tortilla cup, then add the cooked rice, and then the chicken mixture. Top each cup with cheddar cheese. Bake for 15 minutes, until the tortillas are brown and crispy and the cheese is melted.
  6. Serve with sour cream, guacamole, salsa, and cilantro on the side.
  7. Enjoy!

Ingredients

for 12 cups

Filling

  • 2 tablespoons olive oil
  • 1 onion, finely diced
  • 1 ½ cups chicken (200 g), finely diced
  • salt, to taste
  • pepper, to taste
  • 2 cloves garlic, minced

Burrito Spice Mix

  • 1 teaspoon chili powder
  • ½ teaspoon paprika
  • 1 teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon cayenne pepper
  • 1 tomato, diced
  • 6 flour tortillas
  • ¼ cup refried beans (50 g)
  • ¼ cup cooked rice (50 g)
  • ½ cup grated cheddar cheese (50 g)

For Serving

  • sour cream
  • guacamole
  • salsa
  • ¼ cup fresh cilantro (10 g), chopped

Nutrition Info

  • Calories 146
  • Fat 5g
  • Carbs 16g
  • Fiber 1g
  • Sugar 1g
  • Protein 7g

Estimated values based on one serving size.

Preparation

  1. Heat a large skillet over medium heat. Add the oil and the onion and sauté until translucent, 3-5 minutes. Add the chicken, season with salt and pepper, and cook until golden brown, about 5 minutes. Add the garlic and continue to cook for 2 minutes. Remove from heat and transfer the mixture to a medium bowl.
  2. Mix together all the burrito spice mix ingredients, and then add the spice mix to the chicken mixture. Add the diced tomatoes and stir until completely combined.
  3. Preheat the oven to 350°F (180°C). Grease a 12-cup muffin tin.
  4. Place the 6 tortillas on top of each other. Cut them into a square shape, and then cut the square into quarters.
  5. In the prepared muffin tin, place a tortilla square in each cup and push down. Push another layer of tortilla on top of each in a star formation. Spread some refried beans on the bottom of each tortilla cup, then add the cooked rice, and then the chicken mixture. Top each cup with cheddar cheese. Bake for 15 minutes, until the tortillas are brown and crispy and the cheese is melted.
  6. Serve with sour cream, guacamole, salsa, and cilantro on the side.
  7. Enjoy!
Burrito Cups

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