Name: Muffin Tin Mini Tostadas
Prep time: 20 min
Total time: 40 min
Ingredients: ½ cup chopped green or red bell pepper; ¼ cup chopped onion; 1½ cups cooked ½-inch cubes sweet potato; ½ of a 15-oz. can no-salt-added black beans, rinsed and drained (¾ cup); 12 6-inch corn tortillas, each cut into 6 wedges; ¾ cup chickpea flour; 1 tablespoon nutritional yeast; ¾ teaspoon baking powder; ¾ teaspoon ground cumin; ½ teaspoon chipotle chile powder; ½ teaspoon sea salt; ½ teaspoon freshly ground black pepper; 1¼ cups unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice; 1 cup refrigerated fresh salsa; Fresh cilantro leaves for garnish (optional)

Prep-time: 20 minutes / Ready In: 40 minutes
Makes 12 tostadas
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Not just for muffins and cupcakes, muffin tins can help create a wide range of handheld dishes. In this delicious Mexican-inspired breakfast creation, a tortilla crown cradles a flavor-packed hash made with bell peppers, onion, sweet potato, and black beans. Be sure to top it off with fresh salsa and cilantro.

By Nancy Macklin, RDN, Nov 16, 2020

Ingredients

½ cup chopped green or red bell pepper
¼ cup chopped onion
1½ cups cooked ½-inch cubes sweet potato
½ of a 15-oz. can no-salt-added black beans, rinsed and drained (¾ cup)
12 6-inch corn tortillas, each cut into 6 wedges
¾ cup chickpea flour
1 tablespoon nutritional yeast
¾ teaspoon baking powder
¾ teaspoon ground cumin
½ teaspoon chipotle chile powder
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
1¼ cups unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice
1 cup refrigerated fresh salsa
Fresh cilantro leaves for garnish (optional)

Instructions

Preheat oven to 350°F. Line twelve 2½-inch muffin cups with foil bake cups. In a medium skillet cook bell pepper and onion over medium 3 to 4 minutes or until just tender, stirring occasionally and adding water, 1 to 2 tsp. at a time, as needed to prevent sticking. Remove from heat and stir in sweet potato and black beans.
Arrange six tortilla wedges in each prepared muffin cup with curved edges at bottom and points up. (Each should look like a crown.) Spoon about ¼ cup bean mixture into each cup. In a medium bowl stir together the next seven ingredients (through black pepper). Gradually whisk in milk until smooth. Spoon about 2 Tbsp. batter over bean mixture in each cup.
Bake 20 to 25 minutes or until filling is set. Carefully remove cups. Top with fresh salsa and cilantro (if desired), and serve immediately.

tags:

Mexican

(3)

12 Comments

Comments (12)

(5 from 3 votes)

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GwenEllyn.10 months ago

Can’t get past Continue when trying to print. I accepted the cookies and it still won’t print. 🙁

María Rivero2 months ago

Me falta la levadura nutrición.

Kim5 months ago

Look for the box that asks for your email address and then you should be able to go to the print page.

Sheilah2 years ago

My husband loved these 🙂

Sandra Aylward2 years ago

Used silicone muffin pans, so liners defeat the purpose of those. My tortillas were a bit soggy after baking – maybe I should bake the tortillas by themselves first, then add the filling and bake again?

Cynthia2 years ago

Can I use oat flour instead?

Tara2 years ago

Delicious! I was a little skeptical about the batter, but it was perfect- like a plant based queso!

Kimber1 year ago

I agree with Sandra,the bottoms.of the cups were a tad soggy. I’d look to bake them first. We also topped with vegan cheddar cheese. Taste was ok.

Lyn2 years ago

This sounds so good. Do you layer the torillas wedges to also cover bottom of muffin tin or just on the sides?

Lyn2 years ago

Oops, just noticed the “foil bake cups” nevermind!

Susan Cox2 years ago

How do you cut the tortillas into wedges?

katie2 years ago

Cut the tortilla in half. Then cut those 2 halves into 1/3.

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about the author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.

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