Mexican Snack Cups
Ingredients
- 14 ounces canned black beans or 14 ounces red kidney beans, rinsed and drained
- 2 medium tomatoes, seeded and diced ⓘ
- 1 clove garlic, crushed ⓘ
- 1 shallot, minced ⓘ
- 1 chili pepper, seeded and chopped ⓘ
- 1 teaspoon lime zest or 1 teaspoon lemon, zest of ⓘ
- 1 tablespoon olive oil ⓘ
- 2 tablespoons lime juice or 2 tablespoons lemon juice ⓘ
- 3 teaspoons maple syrup ⓘ
- salt and pepper ⓘ
- 3 tablespoons fresh cilantro, chopped ⓘ
- 10 6-inch corn tortillas
- 2 -3 tablespoons canola oil, for brushing ⓘ
Instructions
- Preheat oven to 400F/200C.
- Prepare the cups- Using a 2" round pastry cutter, cut 3 rounds from each tortilla (discard trimmings); you'll need to press firmly to cut through.
- Brush both sides with canola oil.
- Press tortilla rounds into mini muffin pan, then bake for approx 6 mins until crisp.
- While the cups are cooling on wire rack, prepare the filling- Combine beans, tomatoes, garlic, shallot, pepper, zest, olive oil, juice and maple syrup in a mixing bowl, and season with salt and pepper.
- Assembling the appetizers- Spoon the bean mixture into each tortilla cup and sprinkle chopped cilantro just before serving.
Nutrition & Diet Analysis (per serving)
775
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).