Prep stays simple, but the flavor eats like you worked a lot harder—Smoky Black Bean Salsa Cups bring smoky, crunchy, and fresh together in one grab-and-go bite. Crisp tortilla cups hold warm black beans, charred corn, and bright pico, so you get comfort and zing at the same time without juggling a bunch of gear.
They fit camp cooking because you can do the pieces on your schedule: toast the cups on a grate or in a cast-iron skillet, warm the beans in a small pot, and keep the pico cold in the cooler until you’re ready to serve. For groups, set everything on the picnic table and let people build their own while you keep the mess to a minimum.
For the best crunch, fill them at the last minute and give the tortillas a quick toast so the edges pick up that campfire flavor. These hold up well for summer trips, stay vegetarian, and make an easy snack to pack out to the beach, the dock, or the trailhead.
Smoky Black Bean Salsa Cups
Equipment
- Cast iron skillet
- Mixing bowl
- Muffin tin or silicone cups (optional)
Ingredients
- 1 cup refried black beans
- 1 cup fire-roasted corn kernels fresh or canned
- 1/2 cup pico de gallo
- 6 small flour or corn tortillas
- 1/2 cup shredded cheddar cheese
Instructions
- Press each tortilla into a muffin tin or cup to form a bowl shape. Toast over campfire or in a skillet until crisp, 3-4 minutes.
- Warm refried beans in skillet over medium heat.
- Spoon beans into tortilla cups. Top with roasted corn, cheese, and a spoonful of pico de gallo.
- Serve warm or at room temperature.