I used mini muffin tins for this so most of these measurements but if you want to make bigger versions in normal sized trays, feel free to use more of all the ingredients!! 

6 tortillas – I used the carb conscious tortillas to make these a little bit healthier but you totally could use any kind of tortilla you want! 

1/2 stick of butter (you won’t even use all of it- its just to dip the tortillas in, you can also use an olive oil spray!!)

1 diced bell pepper

½ red onion diced (I used a white one because it was on hand of the time but red really gives more of a tex-mex flavor)

2/3 cup black beans

2/3 cup corn

1 cup cheese

Optional: ½ jalapeno – just for a kick of spice 

Seasonings: taco seasoning, salt, pepper

The recipe:

Preheat your oven to 400 degrees. 

While your oven preheats, melt your butter in a microwave safe bowl so you can coat your tortillas. 

Prep by cutting your tortillas into quarters and dice your veggies. If using canned beans and corn, make sure to drain the liquid out before adding to the pan.

Dip your tortillas into your butter and coat evenly before molding to the muffin tins. 

Put your buttered tortillas in the oven for approximately 8-10 minutes to toast (or until the edges are golden brown). But don’t leave them in too long because once your veggies are done, you’ll place the tray back in!

While your tortillas toast, add your onions and bell pepper to a pan with a little bit of olive oil. After a few minutes, add in your corn and beans and your jalapeno! Season with taco seasoning, salt and pepper. 

Remove your tortillas from the oven, but don’t turn off the oven yet! 

Scoop your veggies into each tortilla-filled muffin tin and top each one with cheese! Put the tray back into the oven so the cheese can melt and remove after 2-4 minutes.

Top with your favorite toppings – I love using Greek yogurt as a sour cream sub!! Enjoy!!

Feel free to add meat in too if you’d like for the filling!!