This was a good recipe. I have oven tostado bowls so used those instead of the muffin tin. I would pre-heat the beans because they were not heated through. I added black olives, green onions and a few other things for a little more of a flavor pallet.
I made these last night and they were a big hit. My husband is a picky eater so it's hard to think of things to make that he'll eat. When I came accross this recipe I thought it would be something he might like. He loved them and even took all the left overs in his lunch today.
Love this recipe. I see a lot of other reviewers adding meat, as they are completely missing the point that this is meant to be a vegetarian recipe. Common sense isn't common, as they say. Anyway, my family loves this recipe. My husband isn't a vegetarian, but he actually prefers these tostadas without meat. One thing this recipe needs to change is the tortilla part--again, most of the reviewers obviously don't have common sense or they wouldn't have put pre-baked tortillas in the oven to burn, so the recipe should probably say "un-cooked tortillas," just so as to avoid confusing the less-than-intelligent people who try this recipe.
ok, so this is a tasty recipe that needed alteration for me. first off, i needed some meat in my tostadas. so i bought a bag of precooked Fajita meat and cooked it in a frying pan (per directions on the bag) and diced it up. then i set it aside and prepared the tortillas. you will need to nuke them for 10-15 seconds to get them nice and warm. if you try to mold them in the cupcake pan at room temp they will crack. SKIP THE INITIAL 8 MIN COOKING OF THE TORTILLAS. it's completely unnecessary and the tops of your tortillas will get burned when all is said and done. then i put in the fajita meat, beans, salsa, cheese and cilantro and cooked it for the 7 minutes. watch them for burning, when the cheese is melted take them out. i ate them with sour cream.
I love mexican and this is a great entree/lunch/snack. Instead of using salsa, I chopped up 1 tomato and added fresh cilantro and taco seasoning. Then I added it to the refried beans and cheese before scooping them into the shells. So yummy!
I enjoyed this BUT I would mix the beans, salsa, and cheese in a bowl and then fill the shells. I also found that, for my oven, 400 degrees cooks the shells too fast so it is better to go with 350 or 375 and cook a bit longer.
Delicious! We cut it down to 1/2 cup of refried beans and added 1/2 lb of ground beef, along with sauteed diced onion & bella mushroom. Came out fantastic, though next time we'll bake the flour tortillas only 4 minutes.
Came out very tasty. Could also be a great appetizer or snack at a party, instead of a main dish.