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    Home » Recipes » Appetizers » Muffin Tin Mexican Bowls

    LAST UPDATED: June 12, 2020 • FIRST PUBLISHED: February 3, 2016 By Toni Dash 23 Comments

    Muffin Tin Mexican Bowls

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Muffin Tin Mexican Bowls are a great weeknight dinner with shredded chicken, refried beans, salsa and cheese, topped with fresh taco toppings. Perfect for single portions or party appetizers! 

    A plate of food on a table, with Taco and Muffin

    I can’t think of a food I love more than Mexican food. I have distinct memories of tasting it for the first time when I was a child and feeling I’d stumbled into a wonderland of exotic smells, spicy flavors and the comfort food of my dreams. That has stayed with me and is my go to for dinner often!

    When I became gluten-free, traditional Mexican cuisine was not off the table with the exception of anything using a flour tortilla and some sauces which use wheat. I’m happy to bob and weave around that, loving the food so much and being willing to find any way I can enjoy it safely.

    Decorative muffin tin with 6 Muffin Tin Mexican Bowls.

    Recently I’ve been enjoying experimenting with Gluten-Free Tortillas which are not wheat but the gluten-free equivalent of a wheat tortilla in texture. I shared a mouthwatering Mexican Breakfast Chicken Tortilla Casserole recipe last month which used them and I still find myself dreaming of a steaming slice of it on chilly days (or, any day really).

    overhead photo of a square white plate holding 4 Muffin Tin Mexican Bowls

    Single Serving Mexican Bowls

    Today I had fun creating Muffin Tin Mexican Bowls; perfect single portion tortilla bowls filled with tasty refried beans, shredded chicken, salsa and cheese.

    They are crowned with usual taco toppings of crispy shredded lettuce, finely diced tomatoes, more cheese, a bit of red cabbage for color and crunch (optional), a jalapeno slice and a lime wedge to drizzle on the tiny bowl.

    You could add a dollop of sour cream too!

    You control the heat level with the salsa you use in the filling mixture.

    I personally love salsa with chipotle, loving the sultry, smoky heat and used a mild heat option. Selecting refried beans with some seasonings in them too builds on the flavor.

    closeup overhead photo of Muffin Tin Mexican Bowls.

    Despite being diminutive, these Mexican bowls are filling.

    One or two as a main portion with some sides would be great for a meal.

    They would be perfect additions to a brunch buffet or football party too.

    They are quick to make and cook. I love their colorful appearance and great flavor!

    How to Make Muffin Tin Mexican Bowls:

    To make this delicious Mexican dinner, you will need at least one 6-cup muffin tin.

    A plate of food on a table, with Taco and Muffin

    Muffin Tin Mexican Bowls

    There is something about shrinking food that makes it all the more enticing. These Muffin Tin Mexican Bowls are no different! Tortilla-lined muffin tins are filled with chicken, refried beans, salsa and cheese; then topped with lettuce, tomatoes, jalapeno slices and a squeeze of lime. Perfect for a main dish (2-3 per person) or an appetizer buffet. Gluten flour tortillas may be substituted.
    4.50 from 4 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Appetizer, Main Course
    Cuisine: Mexican
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 12 mini Mexican bowls (suggested 2 per person for a main dish)
    Calories: 160kcal
    Author: Toni Dash
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    Ingredients

    • 12 soft flour Tortillas (regular or gluten-free)
    • 1 ½ cups finely shredded Chicken
    • 1 cup Refried Beans (seasoned if available)
    • ½ cup Chunky Salsa
    • ½ cup finely grated Mexican Blend cheese (available prepared in the dairy section)

    Toppings:

    • 1 medium ripe Tomato , diced
    • ¾-1 cup Lettuce (Iceberg or Romaine hearts), thinly sliced
    • 1 Jalapeno Chile Pepper , seeded and sliced
    • ¼ cup Red Cabbage , thinly sliced (optional)
    • Extra grated Cheese
    • 2 Limes , sliced vertically into 6 wedges each

    Instructions

    • Preheat the oven to 350 degrees. Prepare a 12 muffin tin (or two 6 muffin tins) by spraying with non-stick spray.
    • Cut each tortilla to be 4-inches in diameter with a round cookie cutter or the rim of a large glass. Wrap a cut tortilla in a damp paper towel and microwave on high for 15 seconds. Place the tortilla in one of the prepared muffin cups and gently push down to line the muffin cup. The tortilla will overlap on the sides (refer to photo). Repeat to line all the muffin cups.
    • In a medium-size microwave safe mixing bowl warm the refried beans for 20 seconds until they are soft and stir into a smooth consistency (they do not need to cook just become workable). Add the chicken, salsa and cheese and stir to fully incorporate.
    • Evenly divide the mixture spooning it into the lined muffin cups. Place in the preheated oven for 15-18 minutes until the edges of the tortillas begin to turn golden. Remove from the oven and allow to cool for a few minutes.
    • Gently remove the mini Mexican bowls from the muffin tins and top with some lettuce, cheese, tomato, cabbage (if used; mainly for color and crunch) and serve each with a lime wedge for squeezing on the mini Mexican bowl.

    Nutrition

    Calories: 160kcal | Carbohydrates: 20g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 441mg | Potassium: 153mg | Fiber: 2g | Sugar: 2g | Vitamin A: 265IU | Vitamin C: 7.7mg | Calcium: 79mg | Iron: 1.5mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!

    Muffin Tin Mexican Bowls collage

     

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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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    Comments

    1. Heather Goodson says

      April 23, 2019 at 8:27 pm

      Yummy!!! Do you think these bowls would be okay if put in the freezer after baking (and cooling) but before “salad” toppings?

      Reply
      • Toni Dash says

        April 23, 2019 at 8:49 pm

        I’ve only made the recipe as described Heather but my instinct is that they would not turn out well. I think the texture of the ‘bowls’ would suffer and I’m not even sure if the freezing and thawing would allow them to stay in the bowl shape.

        If you do an experiment with it I’d love to hear the results. My recommendation is to make the recipe as written for the best results.

        Reply
    2. Alisa Fleming says

      February 05, 2016 at 2:30 pm

      You make the most fun food, Toni, these are so cute!

      Reply
    3. Christiane ~ Taking On Magazines says

      February 05, 2016 at 7:23 am

      Not having access to flour tortillas would be a very sad thing for me. I use them for just about everything and would miss them more than bread if I had a gluten intolerance. Thank goodness you have another option now! And a BIG thank you for coming up with the muffin cups. They look fantastic.

      Reply
      • Toni Dash says

        February 05, 2016 at 7:25 am

        So good to hear from you Christiane! Fortunately corn tortillas are gluten-free so have been a mainstay for our family but nothing really replaces a flour tortilla, does it? We are delighted to step back into the world of full access Mexican food with these flour tortillas!

        Reply
    4. Rosey says

      February 05, 2016 at 3:27 am

      Now that’s the way to fill a muffin pan. This sounds great!

      Reply
    5. Viviane Bauquet Farre says

      February 04, 2016 at 6:40 pm

      Love these, Toni! They’re like perfect little salad cups, but with a healthy carb and protein dose. They sound scrumptious!

      Reply
    6. Katherine G says

      February 04, 2016 at 11:07 am

      5 stars
      These tortilla cups look pretty and yummy. I am going to have to give this recipe a try.

      Reply
    7. Christie says

      February 04, 2016 at 9:23 am

      I love that everyone gets their own lime wedges! What a perfect app for game day

      Reply
    8. Jeanine says

      February 04, 2016 at 9:15 am

      Wow this looks fabulous. I would love to make these up. It’s so different than what I’m used to, I’m sure my husband would even be all for these. They look great!

      Reply
    9. Ann Bacciaglia says

      February 03, 2016 at 10:40 pm

      I am always looking for new glutten free recipes to make. I will have to get the ingredients i need to make this on the weekend.

      Reply
    10. Chrystal | Nevermore Lane says

      February 03, 2016 at 9:16 pm

      I am a huge fan of Mexican food. I have a feeling these would be a hit at the next dinner party. Look yummy.

      Reply
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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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