These Baked Chili Tortilla Cups make an easy appetizer and can be customized with your favorite toppings! Make them for Game Day or any gathering for that matter. They can easily be made oil-free, gluten-free and dairy-free.
You can use whatever kind of tortilla you like. Then add your favorite chili. I like to make this 2 Bean Chili but if you want to save time store-bought chili works too. I buy the Amy's organic bean chili.
After they bake, I top them with cashew sour cream and chives, but again feel free to use the toppings you like.
Serve immediately and enjoy!
Baked Chili Tortilla Cups
- 6 Tortillas
- 1 can Chili (or 14 oz of homemade chili)
- Cashew Sour Cream
- Green Onions
- Vegan Cheese
- Preheat oven to 350 F and spray or oil a muffin tin. First make the tortilla cups by cutting the tortilla either with a cookie cutter or small glass bowl. Depending on the size of your tortilla and cutter you might be able to get two circles from one tortilla. It should be a circle a little smaller than the size of your hand. Press the tortilla circle into the muffin tin.
- Add a large spoonful of chili to each muffin tin. If you're adding cheese, do it now too. Bake for 10-15 minutes. Depending on your tortilla will depend on how long the they'll need to cook so keep an eye on them and when they look crispy take them out! Then top with your toppings. Serve and enjoy immediately!