Bean & Cheese Cup Recipe

Soak beans (optional, faster cook)

Rinse the dried pinto beans and remove any debris. Place beans in a large bowl, cover with 4 cups of water, and soak at room temperature for 6–8 hours or overnight. Drain and rinse before cooking. (If short on time, skip soaking and add 1 extra cup of cooking water and increase cooking time.)

Sauté aromatics

Heat 1 tablespoon vegetable oil in a medium Dutch oven or heavy pot over medium heat. Quarter the onion and roughly crush the garlic cloves. Add onion and garlic to the pot and cook 4–5 minutes until softened and fragrant, stirring occasionally.

Cook beans

Add the soaked (or rinsed) beans to the pot with sautéed aromatics. Pour in 4 cups of water, add the bay leaf, ground cumin, 2 teaspoons salt, and 1 teaspoon black pepper. Bring to a gentle boil, then reduce heat to low, cover partially, and simmer gently for 1.5–2 hours until beans are tender and creamy. Check every 20–30 minutes, stirring and adding more water (up to 1–2 cups) if needed to keep beans submerged. Remove bay leaf when beans are done.

Optional mash

If you prefer a creamier filling for the cups, use a potato masher or fork to mash about one-third of the beans in the pot, keeping the rest whole for texture. Adjust seasoning to taste.

While the beans simmer, make the zesty red sauce. In a small saucepan, warm 1 teaspoon olive oil over medium-low heat. Add the crushed tomatoes, 1 tablespoon tomato paste, 1 teaspoon apple cider vinegar, 1 teaspoon smoked paprika, 1/4 teaspoon red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Simmer gently, stirring occasionally, for 10–12 minutes until slightly thickened and bright in flavor. Taste and adjust salt, vinegar, or chili to preference.

Prepare cups

Preheat oven to 375°F (190°C). If using small tortillas, warm them briefly to make pliable (10–15 seconds each in microwave). Press each tortilla into a muffin tin cup to form a cup shape, or have ramekins ready. Optionally brush or spray lightly with oil for browning. If using ramekins, omit shaping tortillas.

Assemble bean & cheese cups

Spoon about 2–3 tablespoons of the cooked beans into the bottom of each tortilla cup (or ramekin). Top each with 1–2 teaspoons of the zesty red sauce, then sprinkle 2–3 tablespoons of freshly grated sharp cheddar over the beans and sauce. For 6 cups, distribute beans and cheese evenly so each cup has a generous filling and cheese layer.

Bake

Place the muffin tin or ramekins on a baking sheet and bake in the preheated oven for 10–12 minutes, or until the cheese is melted and edges of the tortilla are crisped and golden. If you want extra browning, switch to broil for 1 minute—watch carefully to avoid burning.

Finish & serve

Remove cups from oven and let rest 2 minutes. Carefully lift tortilla cups from the tin (or plate ramekins). Garnish each cup with chopped fresh cilantro and a small dollop of sour cream if using. Serve with lime wedges to squeeze over the cups for brightness.