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Mexican Snack Cups Recipe

January 31st, 2013 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 14ouncescanned black beans or red kidney beans, rinsed and drained
  2. 2mediumtomatoes, seeded and diced
  3. 1clovegarlic, crushed
  4. 1shallot, minced
  5. 1chili pepper, seeded and chopped
  6. 1teaspoonlime zestor lemons, zest of
  7. 1tablespoonolive oil
  8. 2tablespoonslime juiceor lemon juice
  9. 3teaspoonsmaple syrup
  10. salt and pepper
  11. 3tablespoonsfresh cilantro, chopped
  12. 106-inch corn tortillas
  13. 2-3tablespoonscanola oil, for brushing

DIRECTIONS

  1. Preheat oven to 400F/200°C.
  2. 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.
  3. Brush both sides with canola oil.
  4. Press tortilla rounds into mini muffin pan, then bake for approx 6 mins until crisp.
  5. 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.
  6. Assembling the appetizers- Spoon the bean mixture into each tortilla cup and sprinkle chopped cilantro just before serving.

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