Wednesday, May 15, 2013
Taco Cups
- 6 tortillas
- 1 muffin tin
- 1-2 tbsp olive oil or other healthy oil
- 1 can (about 2 1/2 cups) black beans
- 1 onion, diced
- 3-4 cloves garlic, chopped (or about a tbsp)
- 1/2 tsp cumin
- 1/2 tsp chili powder
- salt to your taste
- optional: red pepper flakes, sprinkle of ground ginger
- toppings: lettuce, tomato, avocado, cheese, salsa, etc
What you’ll do:
1. Preheat the oven to 350.
2. Using a pizza cutter, carefully cut the tortillas into 3-4 inch squares.
3. Then, wrap the tortillas (I did two at a time) loosely in a paper towel and heat in a microwave for about 15 seconds. This makes them pliable!
4. Placing one tortilla square in each muffin cup, kind of carefully mold and smoosh the tortilla so it takes on a cup shape. You can drizzle some oil on it if you want, too, but it works just fine without.
5. Bake the tortillas for about 15-20 minutes.
6. While the cups are crisping, chop the onions and garlic and rinse the beans.
7. Saute onions in olive oil on medium high heat. After onions are translucent, add black beans and cumin, chili powder, salt and red pepper flakes and ginger (if you’re using them). Cook for about 5-10 minutes, or until beans are thoroughly heated and flavored. if you want to make it even easier, you can just use a packet of taco seasoning on the beans.
8. Once the tortillas are finished, scoop the beans in and pile on your toppings! Picture are lettuce, tomato, avocado and shredded cheese. You’ll have quite a bit of bean mixture left over, maybe even enough to make 12 taco cups. It’s also great on a salad.
# posted by Chelsea @ 2:23 PM 
