- 1 [14-ounce / 398-mL] can black beans, rinsed and drained
- 1 [12-ounce / 340-mL] can corn kernels, drained
- 8 cherry tomatoes, cut into quarters
- 1 [12-ounce / 340-g] pack finely shredded Nachos and Tacos cheese blend, divided
- 2 tablespoons [30 mL] freshly chopped cilantro or parsley
- 2 teaspoons [10 mL] chili powder
- 1/2 teaspoon [2.5 mL] hot red pepper sauce
- 6 [6-inch / 15-cm] corn tortillas
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- Into a bowl, combine black beans, corn kernels, cherry tomatoes, 1 cup [250 mL] shredded cheese, cilantro or parsley, chili powder and hot red pepper sauce.
- Mix well.
- Preheat an ungreased skillet over medium-high heat.
- Heat corn tortillas into skillet, one at a time for about 1 minute, turning frequently.
- Arrange tortillas onto a large baking sheet.
- Top each tortilla with a generous 1/2 cup [125 mL] bean mixture; sprinkle with 1/3 cup [80 mL] shredded cheese.
- Bake into a preheated 350°F [180°C] oven for 8 to 10 minutes or until hot and cheese melts.
Tortilla Cups
- Arrange custard cups upside-down onto a baking sheet.
- Press tortillas over the outside of custard cups.
- Bake into a preheated 350°F [180°C] oven for 6 to 8 minutes, until crisp and until tortillas hold their shape.
- Remove tortillas from custard cups; arrange tortilla cups onto a baking sheet.
- Proceed as above to fill and bake tortilla cups.
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