Author: Adam MacDougall Date Posted:13 November 2017
4 small tortillas
425g can red kidney beans
1/3 cup corn kernels
1 medium green capsicum
200g Mexican salsa
1 cup low-fat grated cheese
1 cup shredded lettuce
½ cup light sour cream
To make tortilla baskets, cut tortillas in half and warm in the microwave for 30 sec until soft.
Press into muffin tins by making a cone shape then moulding into tins.
Place in muffin trays and bake for 10 mins at 180 degrees or until golden brown.
Add red kidney beans into a saucepan over medium heat. Add corn kernels and capsicum.
Fill tortilla baskets halfway with bean mixture and sprinkle cheese on top.
Keep warm until serving. Top with shredded lettuce, salsa and sour cream