Mexican Snack Cups

READY IN: 36mins
Recipe by WaterMelon

Adapted from Cook's Companion. Makes a great appetizer.

Top Review by Ms B.

I had a little trouble getting the rounds of corn torilla to fit inside the mini-muffin pan. They wanted to pop back out. I found that if I heated them slightly in the microwave, they didn't crack when pushed into the cups...and I then, checked on them half way through baking time and pushed the ones that had worked their way up back into the tins. I also had to bake a bit longer in order to get the desired crispness. Perhaps my corn tortillas were too thick and not flexible enough. I was leary of the maple syrup addition to the recipe and tested a bit with a small portion of the bean mixture. It wasn't a flavor that I cared, I omitted it from the rest of the recipe. These were very colorful and had a great flavor (with the changes that I made).

Ingredients Nutrition


  1. Preheat oven to 400F/200°C.
  2. Prepare the cups- Using a 2" round pastry cutter, cut 3 rounds from each tortilla (discard trimmings); you'll need to press firmly to cut through.
  3. Brush both sides with canola oil.
  4. Press tortilla rounds into mini muffin pan, then bake for approx 6 mins until crisp.
  5. While the cups are cooling on wire rack, prepare the filling- Combine beans, tomatoes, garlic, shallot, pepper, zest, olive oil, juice and maple syrup in a mixing bowl, and season with salt and pepper.
  6. Assembling the appetizers- Spoon the bean mixture into each tortilla cup and sprinkle chopped cilantro just before serving.

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