Mini Taco Cups
Introduction
These bite-size tacos are always a hit in our house! Have some fun with this recipe; try adding chopped chives, avocado, different varieties of beans, or red onions.
Ingredients
Special equipment needed:
Mini muffin tins
4 corn tortillas
3/4 cup fat-free refried beans
1 1/2 teaspoons Chef Meg's Taco Seasoning
2 tablespoons black beans, drained and rinsed
2 tablespoons sharp cheddar, shredded
2 tablespoons salsa
Mini muffin tins
4 corn tortillas
3/4 cup fat-free refried beans
1 1/2 teaspoons Chef Meg's Taco Seasoning
2 tablespoons black beans, drained and rinsed
2 tablespoons sharp cheddar, shredded
2 tablespoons salsa
Directions
Preheat the oven to 375 degrees Fahrenheit.
Use a round cookie cutter to cut three circles from each tortilla. Place one circle in each cup of a mini muffin tin. After all the tortillas are in the cups, spray the top of the sheets with nonstick spray.
Combine the refried beans and taco seasoning. Fill each cup 3/4 of the way full with the seasoned beans. Top with a half teaspoon each of the black beans and cheese. Bake 12-15 minutes, until lightly browned. Remove from oven and top with 1/2 teaspoon salsa.
Makes 12 mini cups. Serve warm.
Use a round cookie cutter to cut three circles from each tortilla. Place one circle in each cup of a mini muffin tin. After all the tortillas are in the cups, spray the top of the sheets with nonstick spray.
Combine the refried beans and taco seasoning. Fill each cup 3/4 of the way full with the seasoned beans. Top with a half teaspoon each of the black beans and cheese. Bake 12-15 minutes, until lightly browned. Remove from oven and top with 1/2 teaspoon salsa.
Makes 12 mini cups. Serve warm.
Number of Servings: 12
