“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
In a wide mixing bowl, combine Chebe All Purpose mix, cotija cheese (if using) and salt. Whisk to combine.
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.
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.
Top with Greek yogurt, guacamole, diced tomato, and diced green onions. Serve hot.
*For an egg-free version, use 6 Tbsp aquafaba.