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Black Beans And Corn Taco Cups

by Gwenaelle Le Cochennec featured in Mini Tacos Bowls

Under 30 min

Under 30 min

Ingredients

for 12 cups

  • nonstick cooking spray, for greasing
  • 3 large flour tortillas
  • ¾ cup
    black beans (125 g)
  • ¾ cup
    corn (130 g)
  • ¼ cup
    shredded cheddar cheese (25 g)
  • 12 slices jalapeño
  • ¼ cup
    pico de gallo (60 g)
    Calories 62
    Fat 1g
    Carbs 10g
    Fiber 1g
    Sugar 0g
    Protein 2g

Estimated values based on one serving size.

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Preparation

  1. Preheat the oven to 375ºF (190ºC). Generously coat a 12-cup muffin tin with nonstick spray.
  2. Stack the tortillas and cut off the edges so the tortillas are square. Then, quarter the squares so you have 12 small tortilla pieces.
  3. Press a tortilla square into each cup of the prepared muffin tin.
  4. Fill each cup with 1 tablespoon of black beans, 1 tablespoon of corn, and 1 teaspoon of cheddar cheese and top it with a jalapeño slice.
  5. Bake for about 10 minutes, until the edges of the tortillas are golden brown and the cheese has melted.
  6. Garnish with pico de gallo.
  7. Enjoy!
 

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