Mini tortilla cups with corn salsa

Cooking Vegetarian Mini tortilla cups with corn salsa

For easy vegetarian canapes, assemble these mini tortilla cups.

Lables: Vegetarian Egg free Fish free Lactose free Milk free Peanut free Sesame free Shellfish free Tree nut free
  1. Preheat oven to 180°C/160°C fan-forced. Lightly grease two 12-hole, 1 1/2 tablespoon-capacity mini muffin pans. Wrap tortillas in foil. Bake for 5 to 7 minutes or until heated through.
  2. Remove 1 tortilla from foil, keeping remaining tortillas covered. Using a 6.5cm cutter, cut 8 rounds from tortilla. Press rounds into prepared pan holes. Repeat with remaining tortillas. Spray with oil. Bake for 7 to 10 minutes or until light golden and crisp. Transfer to a wire rack to cool.
  3. Meanwhile, combine corn, avocado, tomato, chilli, coriander, oil and lime juice in a bowl. Divide mixture between tortilla cups. Serve.

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3 jumbo flour tortillas
Olive oil cooking spray
400g can corn kernels, drained, rinsed
1/2 medium avocado, finely chopped
1 medium tomato, deseeded, finely chopped
1 long red chilli, deseeded, finely chopped
2 tbsp finely chopped fresh coriander leaves
1 tbsp olive oil
1 1/2 tbsp lime juice

Adv

Autors
Preparation time
40
Cooking time
17
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Vegetarian
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