Creamy Chicken Taco Cups

 

Ingredients:

2 cups of roasted chicken, chopped
1/2 cup of black beans with 2 tbsp Mexican rice, mixed together (leftovers)
2 tbsp cotija cheese
2 tbsp green onions, diced
2 tbsp cilantro, chopped
Juice from 1/2 a lime
2 tbsp sour cream
2 tbsp roasted tomato salsa (see link above)
Sea salt and freshly cracked pepper, to taste
3 large flour tortillas, cut into large circles
Refried beans (see link above)


Garnish:
Sour cream
Cilantro
Green onions
Tomatoes
Avocado
Salsa

Directions:

Preheat the oven to 425 degrees. Coat a muffin tray with cooking spray.
Chop up the chicken then combine it with the beans/rice, the cotija cheese, most of the green onion, most of the cilantro, juice from 1/2 a lime, the sour cream, and the salsa. Mix until evenly combined, taste then season with sea salt and freshly cracked pepper, to taste.
Using a biscuit cutter (or a ramekin & a knife) to cut out small circles from the large flour tortillas. Carefully place the flour tortilla circles into the muffin tray. Add a spoonful of refried beans into each cup followed by a bigger spoonful of the chicken mixture. Top each cup with a small about of cheddar cheese.
Place into the oven and bake for 15-20 minutes, or until heated through and the tortillas are crisp. Garnish the top with sour cream, avocado, tomato, green onion, and cilantro. Serve with salsa if desired. Enjoy.

Recipe and photos by For the Love of Cooking.net