Step 1

Preheat oven to 180°C/160°C fan-forced. Lightly grease 16 holes of a 24-hole, 1 1/2 tablespoon-capacity mini muffin pan. Wrap tortillas in foil. Bake for 5 to 7 minutes or until heated through (see note).

Step 2

Remove tortillas from foil. Using a 6.5cm round cutter, cut 8 rounds from each tortilla. Press rounds into prepared pan holes. Spray with oil. Bake for 8 to 10 minutes or until light golden and crisp. Stand in pan for 5 minutes. Transfer to a wire rack.

Step 3

Meanwhile, make guacamole Combine eschalot, tomato and coriander in a bowl. Reserve 1 1/2 tablespoons mixture. Add avocado to bowl. Using a fork, mash until almost smooth. Add lime juice. Season with salt and pepper. Stir to combine.

Step 4

Make refried beans Heat oil in a small frying pan over medium heat. Add eschalot, garlic, cumin and chilli. Cook, stirring, for 5 minutes or until softened. Add beans and 2 tablespoons cold water. Bring to the boil. Boil for 2 minutes or until liquid has almost evaporated. Remove from heat. Using a fork, roughly mash beans. Stir in lemon juice.

Step 5

Spoon guacamole into half the tortilla cups. Sprinkle with reserved eschalot mixture. Spoon refried beans into remaining tortilla cups. Top with sour cream and taco or chilli sauce. Serve.