Averie Cooks

-1 Preheat oven to 350F. Spray a Non-Stick 12-Cup Regular Muffin Pan with cooking spray or grease the pan; set aside. Tip – Recipe as written yields 6 cups rather than 12 so I stagger the cups in the pan to allow each to have a bit more overhang room.
-1 Add 6 tortillas to prepared pan, pressing them down lightly. The edges will naturally fold in.
-1 Add about 2 tablespoons beans to each cup. (You’ll have a small amount of beans left over; save for a future use).
-1 Optionally, add a few olives and jalepeno peppers to each cup, to taste.
-1 Sprinkle each cup with a generous pinch of cumin.
-1 Add about 2 tablespoons tomatoes to each cup.
-1 Add about 3 tablespoons cheese to each cup.
-1 Bake for about 25 minutes, or until cheese has melted and tortilla shells are lightly golden browned around the edges.
-1 Allow cups to cool in pan for about 5 minutes before removing; this helps them set up so they’re less prone to tearing or breaking. Important tip – When removing cups, even though you can lift them up and out with your fingers, use a spoon to lift them out because it gives support to the base so the bottoms don’t give way and break.
-1 Garnish each cup with salsa, sour cream, and avocado as desired. Serve immediately.