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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 30 |
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I made these funky little corn cups for a community get-together last Saturday night, and they were one of the most popular snacks there, not a single one was left to take home. A good appetizer for veggies/vegans. Ingredients:
10 6-inch corn tortillas |
vegetable oil (for brushing the tortillas) |
2 ripe mangoes |
1 cup cooked black beans |
3 green onions, finely chopped |
2 jalapeno peppers, seeded and minced |
2 teaspoons fresh gingerroot, minced |
1/2 cup fresh cilantro, chopped |
3 tablespoons lime juice |
1 tablespoon brown rice syrup |
salt |
cayenne pepper, to taste |
Directions:
1. Preheat the oven to 400 degrees.
2. Using a cookie or biscuit cutter, cut the tortillas into 2-inch circles.
3. Brush both sides of each circle with vegetable oil and press the circles into miniature muffin tins.
4. Bake the tortilla circles for six minutes or until they are crisp.
5. Let cool.
6. Peel the mangoes and dice them into 1/4-inch pieces.
7. Combine the mangoes with the remaining ingredients and stir gently.
8. Add additional lime juice, brown rice syrup, or salt, if needed.
9. Place a heaping teaspoon of salsa into each corn cup.
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