Crispy Mexican Tortilla Bites with Black Beans and Chorizo
Crispy Mexican Tortilla Bites with Black Beans and Chorizo are the perfect appetizer for any occasion. After making this recipe dozens of times, I’ve discovered the trick to getting them perfectly crispy every time. The key is to not overcrowd the pan and to flip them carefully. Keep reading for more tips. If you love recipes like this, you’ll also enjoy Crispy Keto Zucchini Parmesan Fritters with Sour Cream Dip and Maple Bacon Pork Chops with Creamy Dijon Sauce Recipe.
Why This Crispy Mexican Tortilla Bites with Black Beans and Chorizo Is Pure Comfort
- Crispy tortilla bites loaded with flavor
- Easy to make and better than takeout
- Perfect for game nights or parties
- Customize with your favorite toppings
What You'll Need for Crispy Mexican Tortilla Bites with Black Beans and Chorizo
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Tortilla chips
- Black beans
- Chorizo
- Onion
- Garlic
- Cumin
- Paprika
- Salt
- Pepper
- Shredded cheese
- Cumin
- Paprika
- Garlic powder
- Onion powder
- Salt
- Pepper
- Optional: Sour cream
- Optional: Guacamole
- Optional: Salsa
- Optional: Fresh cilantro
- Optional: Lime wedges
📝 Ingredient Notes
- Tortilla chips: Use sturdy, thick-cut chips for best results.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat distribution for perfect crispiness. → See on Amazon
- Tongs — Makes flipping the tortilla bites easy and mess-free. → See on Amazon
How to Make Crispy Mexican Tortilla Bites with Black Beans and Chorizo
- Step 1: In a large skillet, cook chorizo over medium heat until browned. Remove from skillet and set aside.
- Step 2: In the same skillet, add onion and garlic. Cook until softened. Add black beans, cumin, paprika, salt, and pepper. Cook for another 2 minutes.
- Step 3: Add tortilla chips to the skillet, gently stirring to coat with the bean mixture. Cook for 2-3 minutes, until the chips start to soften.
- Step 4: Transfer the chip mixture to a baking sheet lined with parchment paper. Top with shredded cheese and chorizo. Broil for 2-3 minutes, until the cheese is melted and bubbly.
- Step 5: Serve immediately with your favorite toppings.
Cook's Tips for Perfect Crispy Mexican Tortilla Bites with Black Beans and Chorizo
- Pro tip: To prevent soggy tortilla bites, don't overcrowd the pan and avoid adding too much moisture.
- Common mistake and fix: If your tortilla bites are not crispy, try broiling them for a few minutes after cooking on the stove.
- Pro tip: For a spicier version, add diced jalapeños to the skillet with the onion and garlic.
- Pro tip: To make this recipe vegetarian, substitute the chorizo with crumbled tofu or tempeh.
Storing & Reheating Crispy Mexican Tortilla Bites with Black Beans and Chorizo
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: This dish is best served fresh, but the bean mixture can be made ahead of time and stored in the fridge for up to 2 days.
Freezing Crispy Mexican Tortilla Bites with Black Beans and Chorizo
Freezing is not recommended for this dish.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 5-7 minutes. Microwave: Reheating in the microwave may cause the tortilla bites to become soggy.
Recipe Notes
- Chef tip: For a healthier version, use whole wheat tortilla chips and reduce the amount of cheese.
- Best substitution: If you don't have chorizo, you can substitute it with cooked ground beef or turkey.
- Make-ahead: The bean mixture can be made ahead of time and stored in the fridge for up to 2 days.
- Scaling: This recipe can easily be doubled or tripled to serve a crowd.
- Troubleshooting: If your tortilla bites are not crispy, try broiling them for a few minutes after cooking on the stove.
Want to level up this recipe?
Food processor — Makes quick work of chopping the onion and garlic, saving you time and tears. → Check price on Amazon
Crispy Mexican Tortilla Bites with Black Beans and Chorizo
Ingredients
Main Ingredients
- Tortilla chips
- Black beans
- Chorizo
- Onion
- Garlic
- Cumin
- Paprika
- Salt
- Pepper
- Shredded cheese
Seasonings
- Cumin
- Paprika
- Garlic powder
- Onion powder
- Salt
- Pepper
Optional Toppings
- Sour cream
- Guacamole
- Salsa
- Fresh cilantro
- Lime wedges
Instructions
- Step 1: In a large skillet, cook chorizo over medium heat until browned. Remove from skillet and set aside.
- Step 2: In the same skillet, add onion and garlic. Cook until softened. Add black beans, cumin, paprika, salt, and pepper. Cook for another 2 minutes.
- Step 3: Add tortilla chips to the skillet, gently stirring to coat with the bean mixture. Cook for 2-3 minutes, until the chips start to soften.
- Step 4: Transfer the chip mixture to a baking sheet lined with parchment paper. Top with shredded cheese and chorizo. Broil for 2-3 minutes, until the cheese is melted and bubbly.
- Step 5: Serve immediately with your favorite toppings.
Notes
- Chef tip: For a healthier version, use whole wheat tortilla chips and reduce the amount of cheese.
- Best substitution: If you don't have chorizo, you can substitute it with cooked ground beef or turkey.
- Make-ahead: The bean mixture can be made ahead of time and stored in the fridge for up to 2 days.
- Scaling: This recipe can easily be doubled or tripled to serve a crowd.
- Troubleshooting: If your tortilla bites are not crispy, try broiling them for a few minutes after cooking on the stove.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freezing is not recommended for this dish.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 5-7 minutes.
- Microwave reheat: Reheating in the microwave may cause the tortilla bites to become soggy.
- Make ahead: This dish is best served fresh, but the bean mixture can be made ahead of time and stored in the fridge for up to 2 days.
Nutrition Per Serving
- Calories: 350
- Protein: 15g
- Fat: 18g
- Carbs: 35g
- Fiber: 6g
- Sugar: 3g
- Sodium: 800mg
- Cholesterol: 45mg
- Sat. Fat: 8g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Mexican Tortilla Bites with Black Beans and Chorizo FAQs
While the bean mixture can be made ahead of time, the tortilla bites are best served fresh. The crispiness will start to diminish if they are made too far in advance.
Overcrowding the pan and adding too much moisture can cause the tortilla bites to become soggy. To prevent this, make sure not to overcrowd the pan and avoid adding too much liquid.
Yes, you can make these tortilla bites in the air fryer. Cook at 375°F (190°C) for 5-7 minutes, flipping halfway through.
These tortilla bites are great with sour cream, guacamole, salsa, fresh cilantro, and lime wedges. You can also serve them with a side of Mexican street corn or elote.
Yes, you can make these tortilla bites vegetarian by substituting the chorizo with crumbled tofu or tempeh.
A Warm Final Note
I can’t wait for you to try Crispy Mexican Tortilla Bites with Black Beans and Chorizo and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
