Morning made simple

These mini black bean Tortilla Cups offer a playful take on taco night, featuring tortilla shells crafted from overlapping strips in muffin tin cups. Ideal for gatherings, they stand out with their customizable toppings like lettuce, avocado, tomatoes, and of course, Forager Project Sour Cream.

Ingredients

  • 6 medium flour tortillas, substitute with gluten-free tortillas
  • 2 cups black beans
  • 1 tsp chili powder
  • 1⁄4 tsp cumin powder
  • 1⁄4 tsp garlic powder
  • 1 cup shredded lettuce
  • 1 avocado, diced
  • 1/2 cup Forager Project Sour Cream
  • Salt and pepper to taste
  • Optional: salsa, cilantro, jalapeños for garnish

Prep

  • Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a muffin tin with olive oil or non-stick spray.
  • Prepare the Black Beans: In a bowl add the beans, chili powder, cumin, and garlic powder. Mix until combined.
  • Tortilla Strips: Using a pizza cutter, slice the tortillas into 1-inch strips. Then, cut each strip in half to create shorter pieces.
  • Form Mini Cups: Lay the tortilla strips across the muffin tin cups, overlapping them slightly as you go. Press them gently into the cups to mold the strips into cup shapes. Ensure that the strips overlap sufficiently to create a sturdy base and sides for the mini taco cups. Divide the black beans in the cups.
  • Bake Tortilla Cups: Place the muffin tin in the preheated oven and bake for 12-15 minutes, or until the tortilla cups are crispy and golden brown. Remove from the oven and let them cool.
  • Fill Cups: Once the tortilla cups are cooled, top each cup with shredded lettuce, diced avocado, Forager Project Sour Cream, and diced tomatoes.
  • Optional Garnish: Garnish with your choice of salsa, chopped cilantro, or sliced jalapeños for an extra kick of flavor.
Mini tortilla cups next to a tub of Forager Project Sour Cream.