Taco Cups

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Taco Cups

 

 

olive oil cooking spray

two 280 g (10 oz) packets small corn tortillas

1 tablespoon (4 tsp) olive oil

2 brown (yellow) onions, finely diced

2 garlic cloves, crushed

1 small red chilli, deseeded, finely chopped

2 teaspoons ground cumin

two 240 g (8 1/2 oz) cans red kidney beans, drained, rinsed

6 iceberg lettuce leaves, shredded

1 avocado, diced

2 limes, juiced

2 tomatoes, diced

1 cup coriander leaves

2/3 cup vegan sour cream

 

 

l. Preheat oven to 180 C (350 F). Spray a 12-hole, 3/4 cup capacity

texas muffin pan with oil. Lightly spray both sides tortillas with

oil. Press 1 tortilla into each muffin hole. Weigh each down with a

dariole mould. Alternatively, line tortillas with baking paper and

fill with uncooked rice. Bake for 8 to 10 minutes or until golden and

crisp. Cool in pan. Repeat with remaining tortillas to make 20 cups.

 

2. Carefully remove tortilla cups from pan. Store in an airtight

container lined with foil until required.

 

3. Heat oil in a large frying pan over medium heat. Add onions, garlic

and chilli. Cook for 4 to 5 minutes or until tender. Add cumin. Cook

for 30 seconds. Add beans and cook for 5 minutes or until warmed through.

 

4. Divide lettuce between tortilla cups. Top with bean mixture. Toss

avocado in 1/4 cup lime juice and spoon into cups. Top with tomato,

coriander and sour cream. Serve.

 

 

Makes 20.