Tex Mex Bean BitesFeatured

Tex Mex Bean Bites

This vegetarian snack is easy to make and even easier to eat. It will have you and your guests shouting 'ole'!



For 4 Person(s)


  • 6 large flour tortillas
  • 1 (19 oz/540 ml) can red kidney, black or pinto beans, rinsed and drained
  • 1 cup (250 ml) chunky medium salsa
  • 1/2 tsp (2 ml) chili powder (optional)
  • 1 cup (250 ml) low-fat cheddar or low-fat mozzarella cheese, grated
  • 1/4 cup (60 ml) fresh cilantro, chopped
  • 1 cup (250 ml) low-fat sour cream


Preheat oven to 350°F (180°C).

Using a 4-inch (10 cm) cookie cutter, cut four rounds out of each flour tortilla. Alternatively, use a 3-inch (7.5 cm) cookie cutter to make 7 rounds for mini muffin cups.

Press the tortilla rounds into muffin cups. If the tortillas are not soft enough, carefully microwave the rounds for 15 seconds or lightly brush one side with water.

Bake cups for 12-15 minutes, until light golden and crisp (these can be made several days ahead and stored in an airtight container).

While cups are baking, combine beans, salsa, chili powder, cheese and cilantro into a medium bowl.

For regular muffin pans, spoon 1½ -2 tbsp (20 - 30 ml) filling into the tortilla cups, and ½ - 1 tbsp (7 - 15 ml) into mini cups.

Place the cups on a baking sheet and bake for 8-10 minutes.  Serve warm with a dollop of low fat (about 2 tsp/10 ml) sour cream.

Recipe notes

Yield: 24 Tex Mex Bites

Serving Size: 1 Tex Mex Bite

Makes: 24