Chicken Tortilla Cups

High-Fiber
Low-Cholesterol
Low-Fat
Low-Sugar
Dish type
Appetizer
Serves
4
Ready in
25 minutes

Ingredients

  • 8 flour tortillas
  • 1 cup shredded Pepper Jack cheese, divided
  • 1 container refrigerated taco sauce with seasoned shredded chicken
  • 1 can black beans, rinsed and drained
  • 1/2 cup frozen corn kernels, thawed
  • 1/2 cup salsa
  • 2 Roma tomatoes, diced

Directions

Prep Time
10 minutes
Cook Time
15 minutes
Ready in
25 minutes
  1. Preheat oven to 350°F. Coat muffin cups with nonstick cooking spray; set aside.
  2. To create a tortilla cup, soften 1 tortilla in microwave for a few seconds. Immediately fold it in half and in half again; gently press it into the bottom and up the sides of a muffin cup. Repeat with 7 remaining tortillas to make 8 cups total.
  3. Bake cups 5 minutes. Remove from oven and sprinkle 1 tablespoon of the cheese into each shell; set aside.
  4. In mixing bowl combine taco sauce, beans, corn and salsa; mix well. Microwave mixture until hot throughout, stirring midway through.
  5. Spoon mixture evenly among the 8 shells.
  6. Place in oven and bake about 10 minutes more, or until heated through.
  7. Remove from oven and immediately top with remaining cheese and diced tomatoes. Serve hot, warm or at room temperature.

Nutritional Information

Serving Size
1
Per Serving
Calories 509, Calories Fat 169, Total Fat 18g, Saturated Fat 7g, Cholesterol 87mg, Sodium 833mg, Carbohydrate 57g, Protein 28g
Serving Size1
Calories509
Calories Fat169
Calories (fat) extra33
Total Fat18g
Total Fat (extra)29
Saturated Fat7g
Saturated Fat (extra)35
Cholesterol87mg
Cholesterol (extra)28
Sodium833mg
Sodium (extra)35
Potassium1350mg
Carbohydrate57g
Carbohydrate (extra)19
Fiber7g
Fiber (extra)32
Sugars6g
Protein28g
Omega30g
Vitamin A863IU
Vitamin A (extra)15
Vitamin C10mg
Vitamin C (extra)15
Iron4mg
Iron (extra)25