Mexican Snack Cups

Total Time: 36 mins Preparation Time: 30 mins Cook Time: 6 mins

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

Recipe

• 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.