Heat the oven and prepare the tin. Preheat the oven to 190°C (170°C fan, gas mark 5). Lightly grease a 12-hole muffin tin with a little oil or a brush of melted butter. Don't skip this — the tortilla edges will stick otherwise and you'll lose the crispy rim.

Soften the aromatics. Warm the olive oil in a large frying pan over medium heat. Add the onion and cook for 4–5 minutes until it turns translucent and glossy, then stir in the garlic. You'll smell the garlic bloom almost immediately — that's your cue to move on quickly so it doesn't catch.

Brown the mince. Add the beef and break it up with a wooden spoon. Cook for 6–7 minutes until no pink remains and the meat starts to caramelise in patches. You want to hear a gentle sizzle, not a wet simmer, so drain off any excess fat if it pools.

Build the filling. Stir in the taco seasoning, cumin, smoked paprika and salt, then add the tomatoes and black beans. Simmer for 3–4 minutes until the mixture thickens and holds together when you drag a spoon through it. It should look glossy and clumped, not soupy.

Shape the cups. Press each tortilla into a muffin hole, easing the sides up so they form a rough cup with a flat base. If they resist, warm them for 10 seconds in the microwave to make them pliable.

Fill and top. Spoon a heaped tablespoon of the beef mixture into each cup, then dot with cream cheese and scatter the cheddar over the top. Don't overfill — leave a small rim of tortilla visible so it crisps rather than steams.

Bake until golden. Slide the tin into the oven for 12–15 minutes. They're ready when the cheese is bubbling and bronzed at the edges and the exposed tortilla has turned deep golden brown. If the tops are browning too fast, tent the tin loosely with foil.

Rest before serving. Leave the cups in the tin for 5 minutes. They firm up as they cool, which makes them far easier to lift out with a small spoon or palette knife. Finish with spring onions and coriander.