Southwestern Saucers (2024)

Published: October 11, 2014Updated: September 2, 2022Author: Amy

These Southwestern Saucers are bite-sized Tex Mex appetizers made in your muffin tin. Super easy, cheesy, and completely delicious! Perfect for lunch or game day!

If you want to make these more of a meal, serve them with cilantro lime rice and wash it down with a glass of horchata!

Tex-Mex Cheesy Tortilla Bites

I know a few moms who soak their own beans overnight, make their chicken stock from scratch, and refuse to buy corn from a can. But I’m not one of them. I love the convenience of canned goods, and also the ability to use ingredients all year long, that aren’t in season anymore.

If you think you can’t serve up quality, nutritious, homemade recipes from canned goods, you’re wrong! These Southwestern Saucers are a great example made with canned beans, corn, cheese, and salsa. They’re perfect for a game day appetizer or afternoon snack.

Ingredients Needed

You only need a short list of ingredients to make these.
(Scroll below to the printable recipe card for details and measurements.)

• Canned pinto beans – Rinsed and rained.
• Canned corn – Rrinsed and drained.
• Salsa – Choose from mild, medium or hot depending on preference.
• Roma tomatoes – Dice them up small.
• Cheese – Shredded Mexican blendor Pepper Jack cheese.
• Scallions – Minced.
• Seasonings – Simple salt and pepper.
• Flour tortillas – You’ll need 6 of the 8-inchsize.

How to Make Southwestern Saucers

This tex-mex appetizer is super easy to make in just a few steps.
(Scroll down to the printable recipe card for details and measurements, and don’t miss the video below.)

1. Prepare muffin tins. Lightly coat 2, 12-cup muffin tins with non-stick cooking spray.
2. Warm the filling. In a medium skillet, heat the beans, corn, and salsa until warmed through. Remove from heat and stir in the tomatoes. Season with salt and pepper to taste. Set aside.
3. Cut the tortillas. Place tortillas on a cutting board; using a 3-inch cookie cutter or the bottom of an empty 15 ounce can, press firmly enough in a rocking motion to cut through the tortillas. (You should get 4 circles per tortilla, for a total of 24.)
4. Fill the tortillas. With your fingers, press a tortilla circle into each muffin tin (it should be snug.) Fill each tortilla with a heaping tablespoon of the bean mixture, sprinkled with a little cheese and scallions.
5. Bake. Bake at 425F for 10 minutes, until tortillas are crispy and cheese has melted. Wait a minute and then remove from the cups with a small spatula or fork. Serve immediately.

Serving Suggestions

These are best served right away while the cheese is still hot and melty, but leftovers will keep up to 3 days in the fridge in an airtight container. I recommend heating them back up in the oven.

If you want to enjoy these more as a meal instead of an appetizer, they go great with cilantro lime rice or our Instant Pot Mexican rice, shrimp fajitas, and a tall glass of Mexican horchata.

More Tex-Mex Recipes:

• Mexican Pizza
• Chaffles
• Migas
• Mexican Rice Skillet
• 7 Layer Dip

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full onTikTok,Facebook,Instagram,Pinterest, andYouTube!