Cosmic Zings

I made these funky little corn cups for a community get-together last Saturday night, and they were one of the most popular snacks there, not a single one was left to take home. A good appetizer for veggies/vegans.

• Ready In: 21 mins
• Yields: 30 corn cups

Ingredients

• Corn Cups

• 10  6-inch corn tortillas
•  vegetable oil (for brushing the tortillas)

• Sizzlin Hot Salsa

• 2  ripe mangoes
• 1  cup  cooked black beans
• 3  green onions, finely chopped
• 2  jalapeno peppers, seeded and minced
• 2  teaspoons  fresh gingerroot, minced
• 1⁄2 cup fresh cilantro, chopped
• 3  tablespoons lime juice
• 1  tablespoon  brown rice syrup
•  salt
•  cayenne pepper, to taste

Directions

1. Preheat the oven to 400 degrees.
2. Using a cookie or biscuit cutter, cut the tortillas into 2-inch circles.
3. Brush both sides of each circle with vegetable oil and press the circles into miniature muffin tins.
4. Bake the tortilla circles for six minutes or until they are crisp.
5. Let cool.
6. Peel the mangoes and dice them into 1/4-inch pieces.
7. Combine the mangoes with the remaining ingredients and stir gently.
8. Add additional lime juice, brown rice syrup, or salt, if needed.
9. Place a heaping teaspoon of salsa into each corn cup.