Enchilada Cups

These enchilada cups are loaded with seasoned beef, black beans, corn, enchilada sauce, and melted cheese, all baked in crispy tortilla shells. They're a crowd-pleasing appetizer that's perfect for parties, potlucks, game day, and casual entertaining.

Servings: enchilada cups

Calories: 269kcal

Author: Sandra

Ingredients

12 6-inch flour tortillas
½ cup white onion diced
3 cloves garlic minced
1 pound ground beef
½ cup black beans drained and rinsed (Note 1)
½ cup whole kernel corn fresh, frozen, or canned (Note 2)
¾ cup enchilada sauce
¾ cup shredded Mexican cheese blend
½ cup sour cream
½ cup diced tomatoes
½ cup diced avocado
¼ cup sliced jalapeño peppers
fresh cilantro for garnish

Instructions

Preheat the oven to 400 F (200 C).
Place one tortilla into each cup of a standard 12-cup muffin tin. Gently fold and press the tortillas into the muffin cups to create shells. (Note 3)
Bake the tortilla shells for 10 minutes, until lightly golden and beginning to crisp.
Meanwhile, heat a large skillet over medium heat. Add the ½ cup white onion and cook until softened and translucent, about 4–5 minutes, stirring occasionally.
Add the 3 cloves minced garlic and cook until fragrant, about 30 seconds, stirring constantly.
Add the 1 pound ground beef and cook, breaking it apart with a spoon, until browned and no longer pink. Drain excess grease if needed. (Note 4)
Stir in the ½ cup black beans, ½ cup whole kernel corn, and ¾ cup enchilada sauce. Cook for 2–3 minutes, stirring occasionally, until heated through and the sauce has lightly thickened.
Divide the beef mixture evenly among the tortilla cups.
Divide the ¾ cup shredded Mexican cheese blend evenly among the cups, sprinkling it over the filling.
Return the muffin tin to the oven and bake for 8–10 minutes, until the cheese is melted and bubbly and the tortilla edges are golden brown.
Let the enchilada cups cool in the pan for 3–5 minutes. (Note 5)
Top with the ½ cup sour cream, ½ cup diced tomatoes, ½ cup diced avocado, ¼ cup sliced jalapeño peppers, and fresh cilantro just before serving. (Note 6)

Notes

Rinsing canned black beans removes excess sodium and improves their flavor and texture in the finished dish.
Fresh, frozen, or canned corn may be used. If using frozen corn, thaw before adding. If using canned corn, drain well before using.
The tortillas will naturally fold and overlap as they are pressed into the muffin cups. This creates decorative edges and sturdy shells for holding the filling.
Lean ground beef (90/10 or 93/7) works best and minimizes excess grease.
Allowing the enchilada cups to cool briefly helps the tortilla shells crisp up and makes them easier to remove from the muffin tin.
Add the avocado immediately before serving for the best color and texture.

Storage

Store leftover enchilada cups in an airtight container in the refrigerator for up to 3 days.

For best results, store the sour cream, avocado, tomatoes, jalapeños, and cilantro separately and add them just before serving.

Reheating

Oven (Recommended): Place the enchilada cups on a baking sheet and bake at 350°F for 8–10 minutes, until heated through.

Air Fryer: Heat at 350°F for 3–4 minutes.

Microwave: Heat individual cups for 30–45 seconds. The tortilla shells will be softer than when reheated in the oven or air fryer.

Make Ahead

The beef filling can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. Assemble and bake the enchilada cups just before serving for the crispiest shells.

Nutrition