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Prep Time: 30 Minutes Cook Time: 6 Minutes |
Ready In: 36 Minutes Servings: 8 |
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Adapted from Cook's Companion. Makes a great appetizer. 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 |
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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