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Burrito Cups


for 12 cups

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

Burrito Spice Mix

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

For serving

  • sour cream
  • guacamole
  • salsa
  • chopped fresh cilantro


  1. Preheat the oven to 320°F (160°C). Grease a 12-cup muffin tin.
  2. Sauté the onion in a large pan until translucent. 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.
  3. 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.
  4. Place the six 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 cooked rice, then the chicken mixture. Top each cup with cheddar cheese. Bake for 15 minutes.
  6. Serve with sour cream, guacamole, salsa, and fresh cilantro on the side.
  7. Enjoy!
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