Recipe

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• 420 g mexican chili beans, canned
• 125 g corn kernels, canned, drained
• 1 small red capsicum, diced
• 2 tbsp coriander, chopped
• 8 mini tortillas, warmed
• 6 eggs
• 1/2 cup light sour cream
• 1/4 cup milk
• 1/2 cup tasty cheese, grated

• 1 Preheat oven to 180°C.
• 2 Lightly grease eight 8cm pie dishes (or muffin pans) Place on baking trays.
• 3 Combine beans, corn, capsicum and coriander.
• 4 Gently press warmed tortilla into dishes. (Careful as they will tear easily) Fill with bean mixture.
• 5 Whisk together eggs, cream & milk, season with black pepper.
• 6 Pour egg mixture evenly into dishes and sprinkle with cheese.
• 7 Bake for 20-25 minutes until golden.