1 can rotel tomatoes; mild, regular, or hot (drained)
1 tsp cumin
1 tsp chili powder
1 tsp sea salt
Fresh ground pepper
1 can black beans drained
Shredded cheddar cheese
Shredded pepper jack cheese
For Guacamole Icing-
2 Avacados, diced
2 limes, juiced
1 tsp each of salt, pepper, and granulated garlic
1/2 cup plain greek yogurt
Throw above ingredients into a saute pan and cook on medium until chicken is fully cooked.
After chicken is fully cooked shred with fork. Leave it too cool in sauce.
How to build your cupcakes-
1 TBL black beans
1 TBL shredded cheddar cheese
1 TBL shredded pepper jack cheese
Note about the corn tortilla- it needs to be thoroughly warmed before placing into the muffin tin. To do this, put 1 TBL vegetable oil into a non-stick pan and, using a dry paper towel, rub it over the entire surface of the pan. Throw in a tortilla and warm it on medium heat for 1-2 minutes, until softened.
After filling your pan(s), spray the tops lightly with cooking spray, and place into a preheated oven at 350 for 10-15 minutes. Then turn your broiler on and brown for another 3-5 minutes.
Combine ingredients for guacamole icing in a mixer and blend until smooth. Then pipe on cupcakes
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