These are fun to make – and a perfect dish that is ok to be messy and imperfect, which is perfect for kids to help with.
4 ounces tortilla chips
1 1/2 cups refried beans
3 tablespoons chopped sliced jalapenos, fresh or canned
1 1/4 cup salsa, plus more for serving
Half a fresh lime
1/2 cup shredded yellow or Mexican-flavored vegan cheese
Salsa, vegan gluten-free sour cream, guacamole, lettuce
Preheat the oven to 375 degrees F and oil a regular 12-muffin pan. Place 3-4 tortilla chips on the bottom of each cup and around the sides. The chips can be broken. Divide the refried beans and place in the middle of the chips. Sprinkle 2 teaspoons water over each cup. Divide and place the salsa over the cups. Squeeze the lime over each cup. Place 1-2 tablespoons of cheese on top.
Bake 20 minutes or until lightly browned with crispy edges. Allow the cups to cool for a few minutes before carefully removing. Garnish with additional salsa, guacamole, lettuce and vegan sour cream if desired. Serve warm.