Chilli tortilla cups
7
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Nothing says “Mexican feast” like beans, avocado and chilli. Sprigs of fresh coriander freshen the flavour
Ingredients
Flour tortilla(s)
4 small, (light, flour)
Olive oil
1 tbs
Brown onion
1 small
Garlic
1 clove(s), crushed
Chilli powder
1 tsp, Mexican
Canned diced tomatoes
400 g
Canned red kidney beans, rinsed, drained
1 can(s), (400g)
Cooked black beans
240 g, (400g can)
Canned corn kernels, rinsed and drained
185 g, (1 x 310g can)
Extra light sour cream
⅓ cup(s), (80g)
Fresh coriander
2 tbs
Avocado
1 small, diced
Red capsicum
1 small, cut into thin strips
Mixed salad leaves
60 g
Lime juice
1 tbs
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Lightly spray four (¾-cup/185ml capacity) Texas muffin tin holes with oil. Heat tortillas following packet instructions. Lightly spray tortillas with oil and gently ease into muffin tins. Bake for 10–15 minutes or until crisp and lightly browned.
2
Meanwhile, heat half the oil in a medium saucepan over medium heat. Add onion and cook, stirring, for 3–5 minutes or until softened. Add garlic and chilli powder and cook, stirring, for 30 seconds. Stir in tomatoes, kidney beans, black beans and corn and bring to the boil. Reduce heat to low and simmer for 2 minutes.
3
Meanwhile, combine avocado, capsicum, salad leaves, juice and remaining oil in a large bowl. Place baked tortilla baskets on serving plates. Spoon bean mixture into baskets and top with sour cream and coriander. Serve with avocado salad.
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