Chilaquiles Cups are a fun bite-sized twist on the classic Mexican dish that’s often eaten for breakfast or brunch. This recipe is for a full batch of enchilada sauce; it’ll make more than you need for the cups. Store the rest in the fridge or the freezer and use to make enchiladas, tacos, nachos, or burritos.
In a small saucepan, mix flour (or potato starch) and chili powder together. Add oil, and mix to combine. Heat on low for 2 minutes, or until fragrant.
Turn the heat up to medium, add broth, tomato paste, oregano, and cumin, stirring to combine. Bring to a boil, reduce heat to low and cook, covered, for 10 minutes, until sauce thickens and smooths out. Add salt and sugar, and taste for seasonings, adjusting to taste.
Make cups:
Preheat oven to 425° F. Spray a muffin tin with oil, and set aside.
Place a tortilla or flatbread on a cutting board, and using a 3-inch round biscuit cutter, press down firmly on the tortilla, to cut circles out of each tortilla. Gently place each circle into a muffin cup.
Spoon about ½ tablespoon enchilada sauce in each cup. Top sauce with about 1 tablespoon shredded cheese. Top each cup with some black beans.
Bake for 10-12 minutes, or until cheese is melted and lightly browned and the tortillas have browned nicely.
While the Chilaquiles cups bake, cook the scrambled eggs in a hot pan with a little butter or oil to keep them from sticking to the pan.
Carefully remove the muffin tray from oven, and allow Chilaquiles cups to cool a bit, about 1 minute, in the muffin tray. Using a table knife, pop each cup out of the muffin tray, and serve with a.
Notes
For the servings I figured 2 cups per person at a brunch party. If I were at home eating these for breakfast, I could eat about 6 cups for a serving.