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Chilaquile Cups September 21, 2014

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.

Quantity: 12

Size: Regular



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

Garnish: (optional)

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.






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