Tortilla Cups

12 Ingredients

Number of servings

5milliliter extra virgin olive oil cooking spray
12 mini flour tortillas
1tablespoons extra virgin olive oil
500grams lean pork mince
1tablespoons smoked paprika
2 cloves garlic, crushed
425grams can diced tomatoes
425grams can black beans, rinsed, drained
2tablespoons tomato paste
4 cherry tomatoes, sliced
1/3 cup light sour cream
1/4 bunch coriander, sprigs picked

Nutrition per serving

13% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

These crunchy tortilla cups are stuffed with pork mince and beans, making the bize-sized nugget a filling and delicious party option.

Cooking tip:

Microwaving the tortillas ensures they don’t tear when placing them in the muffin pan.

Method

Step 1 of 4

Preheat oven to 180°C/160°C fan-forced. Grease a 6-hole, 1-cup capacity Texas muffin pan. Microwave 6 tortillas on high for 30 seconds, or until warm and pliable (see tip). Line prepared holes with tortillas, folding to fit. Spray with oil. Bake for 5 minutes or until golden. Remove from oven. Stand in the pan for 2 minutes, then transfer to a wire rack. Repeat to make 12 cups in total.

Step 2 of 4

Meanwhile, heat oil in a large frying pan over medium-high heat. Add pork and cook, stirring to break up lumps, for 5 minutes or until browned. Add paprika and garlic and cook, stirring, for 30 seconds or until fragrant.

Step 3 of 4

Add diced tomato, blackbeans and tomato paste to pork. Cook, stirring occasionally, for 5 minutes or until mixture thickens slightly. Remove from heat. Cool slightly.

Step 4 of 4

Place cups on a serving plate. Fill with pork mince. Top with sliced tomato and sour cream. Top with coriander sprigs. Serve.

Cheesy Jalapenos

Difficulty

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