Bean and Avocado Salsa Tortilla Cups

Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.

The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).

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Ingredients:

8 fajita size(6″) flour tortillas
16 oz can pinto beans, drained (I prefer Bush’s)
1/2 cup sweet crisp canned corn
1 cup diced tomatoes (I like to use Hunt’s Fire Roasted)
1/2 small red onion, chopped
1 small jalapeno pepper, deveined and minced
1 Tablespoons chopped fresh cilantro
1/2 lime, juice
salt and pepper to taste
2 Tablespoons extra virgin olive oil
1 small avocado, cubed

Instructions:

Yield: 8 servings

Place tortillas in cupcake pans. Bake for 20-25 minutes at 350°F until crispy. Set aside to cool completely.

In a large bowl, mix beans, corn,tomatoes, onion, pepper, cilantro, and lime juice in a large bowl and season to taste. Drizzle olive oil over top. Gently fold in avocados.

Spoon the bean salsa into the tortilla cups when ready to serve. Enjoy.

From tidy mom.net