Prep 30 mins
Cook 6 mins
Adapted from Cook's Companion. Makes a great appetizer.
- 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
- Preheat oven to 400F/200°C.
- 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.
- Brush both sides with canola oil.
- Press tortilla rounds into mini muffin pan, then bake for approx 6 mins until crisp.
- 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.
- Assembling the appetizers- Spoon the bean mixture into each tortilla cup and sprinkle chopped cilantro just before serving.
I had a little trouble getting the rounds of corn torilla to fit inside the mini-muffin pan. They wanted to pop back out. I found that if I heated them slightly in the microwave, they didn't crack when pushed into the cups...and I then, checked on them half way through baking time and pushed the ones that had worked their way up back into the tins. I also had to bake a bit longer in order to get the desired crispness. Perhaps my corn tortillas were too thick and not flexible enough. I was leary of the maple syrup addition to the recipe and tested a bit with a small portion of the bean mixture. It wasn't a flavor that I cared for...so, I omitted it from the rest of the recipe. These were very colorful and had a great flavor (with the changes that I made).