Prep time: 20 minutes/Cook time: 10 minutes/Makes: 24
These Caribbean savoury treats are an excellent way of using up leftover tortillas and also make excellent savoury nibbles or starters for Christmas or New Year.
Ingredients:
For the tortillas:
spray oil
6 white whole-meal or seeded soft flour tortillas (19cm [7½in] diameter)
For the filling:
1 red bell pepper, de-seeded and cut into 1cm (½in) dice
1 ripe but firm avocado, peeled, stoned and cut into 1cm (½in) dice
1 small ripe mango, peeled, stone removed, cut into 1cm (½in) dice or 125g (4½oz) ready-prepared mango pieces, cut into 1cm (½in) dice
200g (7oz) canned red kidney beans, drained and rinsed
2 spring onions, trimmed and finely sliced
1 red chilli, finely chopped
juice of 1 lime
½ bunch fresh mint, leaves only, finely chopped (to give about 2 tbsp total)
flaked sea salt and freshly ground black pepper
1 tbsp extra-virgin olive oil (optional)
Method:
Pre-heat the oven to 200C (180C fan/400F/Gas Mark 6). Spray two 12-hole shallow cupcake trays with oil and set aside. (You can work in two separate batches if you only have one tray.)
Arrange the tortillas in a stack on top of one another on a chopping board and cut them into quarters to give 24 pieces. Push one quarter into each hole of the cupcake trays, pressing it in to fit. Really press it down to form a sturdy bottom and the tops should splay out at the top creating a ‘cup’. Transfer to your pre-heated oven and cook for about five minutes, or until the cups are crisp and brown (be sure to keep an eye on them as they can burn really quickly).
For the filling, combine the red pepper, avocado, mango, kidney beans, spring onions, chilli, lime juice and mint together in a large bowl and season to taste with salt and pepper. Add a little oil if you like.
Once the tortilla cups are crisp and golden-brown, remove them from the oven and onto a serving plate. Divide the filling mixture evenly between the cups and serve.
