Reviewed: Jan. 21, 2007

These are really good. I used a coffee cup to guide me as I cut the flour tortillas and this worked perfectly. I baked the tortilla shells for a few minutes prior to filling them with the mixture. I simplified them by adding only black beans, cheese, and chopped jalapenos to the tortillas as they baked. After they came out, hubby and I added guacamole, sour cream, and salsa to our liking. Hubby loved them and has asked for them several times since I first made them.

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ALLYSON01

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Reviewed: Jan. 4, 2007

I didn't really know what to expect when I made these, but they are just great! I used organic black beans from Trader Joes--they are pretty low on sodium for being canned. A keeper!

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bakingchicka

Cooking Level: Intermediate

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Reviewed: Dec. 18, 2006

This is always a hit when I have a party.

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Stephanie

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Reviewed: Dec. 16, 2006

I baked the shells first for a little more crunch. I filled them with cheese and a combination of taco meat, salsa and chilis, then topped again with cheese. I put sour cream on the table to add when served.

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SUZBURAK

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

Living In: Carrollton, Texas, USA

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Reviewed: Dec. 13, 2006

They were very good. I took them to my euker night & everyone seemed to enjoy, the only problem was that they get a little bit soggy when they sit out

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fawnms

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Reviewed: Nov. 24, 2006

There is nothing to say but FABULOUS! There is no end to the varition of fillings you can put in these little gems! Thanks for a tasty, fast and EASY antojito!

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Karen H

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Cuernavaca, Morelos, Mexico

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Reviewed: Nov. 15, 2006

Love these. They are a staple for most all my parties.

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Oct. 30, 2006

Just thinking about these tasty little appetizers makes my mouth water! Simple and oh so delicious. I used a can of black beans (rined and well drained) and when I ran out of black beans I used my homemade pinto beans - which were good but I prefer the texture of the black beans for this appetizer. I used a regular sized cupcake pan and cut the tortilla circles slightly larger than the cupcake wells. I filled the pan with the tortillas and prebaked them for about 6 minutes to help them crispen them a bit before filling them. When filling the shells I put one teaspoon plain black beans (as is, no seasonings), a teaspoon homemade salsa fresca (aka pico de gallo), and topped it with chedder/monterey jack cheese... baked an additional 7-8 minutes. You can't get any more simple - and my family was so impressed they thought I got the idea from a restaurant. HA!

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Serena

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Oct. 16, 2006

Not bad, not wonderful.

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SusieQ1707

Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

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Reviewed: Sep. 3, 2006

Wonderful! By far the most popular appetizer at my party!

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Sarah

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Reviewed: Sep. 1, 2006

I made these as a snack for my son. Since he is SO picky I only added a can of shredded chicken (I seasoned it with fajita seasoning), salsa, and monterey/colby shredded cheese (in that order). I used a cookie cutter for the circles, and although I would have prefered the circles to be larger in diameter, they did work for the limited amount of fillings I used today (see my picture). For entertaining a crowd, I would suggest mini muffin pans. They came out of the pan easily and kept their shape. Baking the tortillas in the pan for a few minutes before adding the fillings helped a lot. I can't wait to try them with different fillings.

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LatinaCook

Cooking Level: Expert

Home Town: Jardines Del Caribe, Ponce, Puerto Rico

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Reviewed: Aug. 27, 2006

this was outstanding! I used multi-grain tortillas, they were very good. Next time I will add some shredded chicken or beef to the mix.

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keesinhermany

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Reviewed: Jul. 21, 2006

These are great! I make very small circles out of the tortillas and put them in a mini muffin pan. (Sprinkle with a little water and heat for a few seconds in the microwave to make them more pliable.) Any combination of ingredients works great in these "tarts". I add refried beans, chopped jalapenos and loads of cheese. Enjoy!!!

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Kelly58

Cooking Level: Expert

Home Town: Long Beach, California, USA

Living In: Lakewood, California, USA

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Reviewed: Jul. 12, 2006

These were excellent. I servered them to my family for dinner and they were such a hit! Some of the kids like soft tacos, some of them like crunchy and they met both qualifications. I sprayed the muffin tins with non-stick spray, warmed the tortillas for 10 seconds in the microwave, and used a juice glass to push them down into the muffin tins. I browned up 2lbs of chuck with taco seasonings and spooned some of it into each tortilla cup. For the kids I only sprinkled on some bagged, pre-shredded mexican blend cheese, but for the grown-ups I spooned on some black beans, chopped green onions and salsa. They looked great on the table, very special without a lot of fuss. What a great idea.

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lisajayne

Cooking Level: Expert

Home Town: Fort Wayne, Indiana, USA

Living In: Ferndale, Michigan, USA

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Reviewed: Jul. 5, 2006

I thought these would turn out like mini-tostadas, but they were not like them at all. The tortillas stay pretty soft even adding beans and chili powder, I thought the taste was pretty bland.

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DEARSTARLA

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Jun. 20, 2006

These were great! I cut the tortillas into 4" circles, which made it so they went up the sides of the muffin cups to make a tartlet shell. I baked the tortillas first to make them crunchy. Then I added the filling. To the filling recipe, I added a couple of links of cooked, chopped Chorizo sausage - delish! I also drained the salsa before adding it, and I had no problems with the filling being soggy. The melted cheese is what holds everything together. I added some extra black beans and omitted the chili powder, as the chorizo gave it an extra kick. These got rave reviews from my guests & I will definitely make them again!

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momof2pumpkins

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Reviewed: Jun. 19, 2006

WOW! Had none left it was THAT good. I just mixed all the ingrediants including cheese in a bowl, spooned into the tortillas and then topped with more cheese.

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binkyj826

Cooking Level: Intermediate

Living In: Waltham, Massachusetts, USA

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Reviewed: Jun. 9, 2006

These are one of the best items I have ever made. They flew of the platter. The fajita shells taste like pastry shells when baked. I did not use onions and served with salsa and sour cream on the side. Thank you for this wonderful recipe!!

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jamadeliz

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Jun. 8, 2006

Very simple and very good. I am making it again tonight, and will try to get a picture or two to post.

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Pastor_of_Muppets

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Reviewed: Jun. 1, 2006

I have to admit that I was a little skeptical of this recipe at first. It just seemed so simple and I thought there was no way they could be as good as everyone said. Boy was I wrong!!! They were wonderful! Every batch was gone immediately and I kid you not, everyone said it was their favorite appetizer ever. I did add a little bean dip on the bottom, then I added the mixture, topped that w/ a little diced tomato and them a little more cheese. I also made Amy's Cilantro Cream Sauce to go w/ them and they went together perfectly!!

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chickiebri

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