Tex-Mex BitesPrint Recipe
- 6 large flour tortillas
- 1 - 19oz can red kidney or pinto beans, rinsed and drained
- 1 cup chunky medium salsa
- 1/2 tsp chili powder (optional)
- 1 cup low-fat cheddar or low-fat mozzarella cheese, grated
- 1/4 cup fresh cilantro chopped
- sour cream (optional)
Preheat oven to 350°F (180°C).
Using a 4-inch (10 cm) cookie cutter, cut four rounds out of each flour tortilla. Alternatively, use a 3-inch (7.5 cm) cookie cutter to make 7rounds for mini muffin cups. Press the tortilla rounds into muffin cups. If the tortillas are not soft enough, carefully microwave the rounds for 15 seconds or lightly brush one side with water.
Bake cups for 12-15 minutes, until light golden and crisp (these can be made several days ahead and stored in an airtight container).
While cups are baking, combine the beans, salsa, chili powder, cheese and cilantro into a medium bowl.
For regular muffin pans, spoon 1½ -2 tbsp. (20-30 mL) filling into the tortilla cups, and ½-1 tbsp (7-15 mL) into mini cups.
Place the cups on a baking sheet and bake for 8-10 minutes.
Serve warm with a dollop of light sour cream.
Courtesy of Ontario Bean Growers
Ontario Bean Growers is a not for profit organization that represents the interests of farmers in Ontario that grow dry edible beans. The farmer members of Ontario Bean Growers produce fifteen different types of dry edible beans on an average of 130,000 acres annually.