Ingredients
- 8 (6-inch) flour tortillas
- 16 oz can pinto beans, drained (I prefer Bush’s)
- 1/2 cup sweet crisp canned corn, drained
- 1 cup diced tomatoes (I like to use fire-roasted)
- 1/2 small red onion, chopped
- 1 small jalapeno pepper, deveined and minced
- 1 tablespoon chopped fresh cilantro
- juice of one lime
- salt and pepper to taste
- 2 tablespoons extra virgin olive oil
- 1 small avocado, cubed
Instructions
- Preheat your oven to 350°F. While the oven preheats, spray a muffin pan with cooking spray and tuck each of the tortillas in the pan to form cups. Bake tortilla cups for 15-20 minutes 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 mixture into the tortilla cups when ready to serve. Enjoy.
Notes
If making ahead of time, wait to add the avocado until you’re ready to serve. The lime juice will help keep it from browning, but by day two the avocado will start turning brown.Wait to place the salsa in the tortilla cups when ready to serve, otherwise, the tortillas will become soggy.