Bean and Avocado Salsa Tortilla Cups

Name: Bean and Avocado Salsa Tortilla Cups
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 small California avocado, cubed; 454 grams pinto beans, drained (I prefer Bushs); 2 Tbsps extra virgin olive oil; 237 milliliters diced tomatoes (I like to use Hunts Fire Roasted); 8 fajita size(6) flour tortillas; 1 Tbsp chopped fresh cilantro; 1 small jalapeno pepper, deveined and minced; 1 lime, juice; 1 smalls red onion, chopped; 8 servings salt and pepper to taste; 118 milliliters sweet crisp canned corn

The recipe Bean and Avocado Salsa Tortilla Cups could satisfy your Mexican craving in roughly 35 minutes. This recipe makes 8 servings with 228 calories, 6g of protein, and 10g of fat each. This recipe covers 9% of your daily requirements of vitamins and minerals. It works well as an inexpensive hor d'oeuvre. A mixture of corn, salt and pepper, cilantro, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a vegan diet.

Instructions

Place tortillas in cupcake pans.

Ingredients you will need

Tortilla

Cupcakes

Bake for 20-25 minutes at 350°F until crispy. Set aside to cool completely.In a large bowl, mix beans, corn,tomatoes, onion, pepper, cilantro, and lime juice in a large bowl and season to taste.

Ingredients you will need

Lime Juice

Cilantro

Tomato

Pepper

Beans

Onion

Corn

Equipment you will use

Oven

Bowl

Drizzle olive oil over top. Gently fold in avocados.Spoon the bean salsa into the tortilla cups when ready to serve.Enjoy.

Ingredients you will need

Olive Oil

Avocado

Tortilla

Salsa

Equipment

Oven

Bowl

Ingredients

Servings:

1small

California avocado, cubed 454grams

pinto beans, drained (I prefer Bush's)2Tbsps

extra virgin olive oil 237milliliters

diced tomatoes (I like to use Hunt's Fire Roasted)8

fajita size(6") flour tortillas 1Tbsp

chopped fresh cilantro 1small

jalapeno pepper, deveined and minced 1

lime, juice 1smalls

red onion, chopped 8servings

salt and pepper to taste 118milliliters

sweet crisp canned corn

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Cuvaison Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.