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Photo of Chilli tortilla cups by WW

Chilli tortilla cups

Total Time
30 min
20 min
10 min
Nothing says “Mexican feast” like beans, avocado and chilli. Sprigs of fresh coriander freshen the flavour


Flour tortilla(s)

4 small, (light, flour)

Olive oil

1 tbs

Brown onion

1 small


1 clove(s), crushed

Chilli powder

1 tsp, Mexican

Canned diced tomatoes

400 g

Canned red kidney beans, rinsed, drained

1 can(s), (400g)

Cooked black beans

240 g, (400g can)

Canned corn kernels, rinsed and drained

185 g, (1 x 310g can)

Extra light sour cream

cup(s), (80g)

Fresh coriander

2 tbs


1 small, diced

Red capsicum

1 small, cut into thin strips

Mixed salad leaves

60 g

Lime juice

1 tbs

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 180°C or 160°C fan-forced. Lightly spray four (¾-cup/185ml capacity) Texas muffin tin holes with oil. Heat tortillas following packet instructions. Lightly spray tortillas with oil and gently ease into muffin tins. Bake for 10–15 minutes or until crisp and lightly browned.
  2. Meanwhile, heat half the oil in a medium saucepan over medium heat. Add onion and cook, stirring, for 3–5 minutes or until softened. Add garlic and chilli powder and cook, stirring, for 30 seconds. Stir in tomatoes, kidney beans, black beans and corn and bring to the boil. Reduce heat to low and simmer for 2 minutes.
  3. Meanwhile, combine avocado, capsicum, salad leaves, juice and remaining oil in a large bowl. Place baked tortilla baskets on serving plates. Spoon bean mixture into baskets and top with sour cream and coriander. Serve with avocado salad.


Canned black beans are available from some large fruit and vegetable stores and specialty food stores. If unavailable use 2 cans of red kidney beans.