Beef and Black Bean Enchilada Cups

Beef and Black Bean Enchilada Cups

“Great things come in small packages, right? That’s what I love about these Gluten Free Enchilada Cups. They’re small. They perfectly fit in a lunch box or work as a quick after school snack. Plus, you can customize this any way you choose. While I titled this “Gluten Free Beef and Black Bean Enchilada Cups,” you can stuff these with whatever you like. Not a fan of beef? Feel free to use another protein, like chicken or Chorizo sausage. Vegetarian? Use all beans!“ – Margaret Clegg

 

Recipe and photos by MI Gluten Free Gal

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Chebe Beef and Black Bean Enchilada Cups
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

“Great things come in small packages, right? That’s what I love about these Gluten Free Enchilada Cups. They’re small. They perfectly fit in a lunch box or work as a quick after school snack. Plus, you can customize this any way you choose. While I titled this “Gluten Free Beef and Black Bean Enchilada Cups,” you can stuff these with whatever you like. Not a fan of beef? Feel free to use another protein, like chicken or Chorizo sausage. Vegetarian? Use all beans!“ – Margaret Clegg

Course: Appetizer, Snack
Servings: 12 enchilada cups
Ingredients
For the Crust
  • 1 package (7.5 oz) Chebe All Purpose Mix
  • 2 Tbsp cotija cheese, Mexican equivalent to Parmesan - optional
  • 1 tsp salt
  • 2 eggs (or aquafaba*)
  • 2 Tbsp oil
  • 1 Tbsp lime juice
  • 2 Tbsp water
For the Filling
  • 1 tsp oil
  • 1/2 yellow onion, diced
  • 1/2 green pepper, diced
  • 1/2 lb lean ground beef
  • 1 cup black beans
  • 6-8 oz enchilada sauce
  • 3 oz shredded cheese
For Garnish
  • Plain Greek yogurt or sour cream
  • Guacamole
  • Diced tomatoes
  • Chopped green onions
Instructions
  1. In a wide mixing bowl, combine Chebe All Purpose mix, cotija cheese (if using) and salt. Whisk to combine.

  2. In a small bowl, combine eggs, oil, lime juice and water. Whisk to beat eggs and combine with liquids. Add liquids to Chebe mix and mix with fork until dough starts to form. Turn out onto cutting board or silpat to knead into a soft dough ball.
  3. Roll dough into a thick log and cut in half. Roll the two sections thinner, and cut each half into 6 chunks, creating 12 equal dough balls.
  4. Using a tortilla press lined with parchment paper, press each dough ball into a circle. Press the dough once, and then turn a quarter turn and press again. Then, gently remove the tortilla dough and press into the muffin cup that's been lightly sprayed with cooking spray. (It may be best to lightly spray the parchment paper with cooking spray to accomplish pressing the dough.) Repeat until all 12 muffin cups are filled. Set aside, and preheat oven to 350F.

  5. Meanwhile, heat skillet to medium heat. Add oil and sauté onions and peppers, 3-4 minutes until onions are translucent. Add ground beef and continue to cook until beef is thoroughly cooked. Turn off skillet and add black beans.
  6. Add enchilada sauce to cooked meat & bean mixture, and stir to combine. Using a one-ounce scoop, distribute mixture evenly between the 12 muffin cups. Don't be afraid to fill them high, as it will sink down as it cooks.
  7. Bake the enchilada cups in a preheated 350F oven for 15 minutes. Remove from oven, top with cheese and bake an additional 10 minutes, until cheese is melted.

  8. Top with Greek yogurt, guacamole, diced tomato, and diced green onions. Serve hot.

Recipe Notes

*For an egg-free version, use 6 Tbsp aquafaba.

 

 

 

This recipe works great with Chēbē All Purpose Mix, but you may also try it with these Chēbē mixes:

 

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