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Taco Cups
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Taco Cups

Serves 12 taco cups

Ingredients

  • 6 tortillas
  • 1 onion diced
  • 2 garlic cloves finely chopped
  • 150 g (5.3 oz) tinned sweetcorn drained
  • 400 g (14.1 oz) tinned kidney beans drained + rinsed
  • 250 g (8.8 oz) cherry tomatoes quartered
  • juice of half a lime
  • 1 tbsp coriander chopped

Taco seasoning

  • 1 tsp cumin
  • 1/2 tsp dried oregano
  • 1/2 tsp paprika
  • 1/2 tsp chilli powder optional
  • 1/4 tsp salt

Sour cream

  • 1/2 cup cashews
  • 1 tbsp apple cider vinegar
  • 2 tbsp lemon juice
  • 2 tbsp water

Instructions

  • Preheat oven to 180°C fan / 400°F.
  • Heat a drizzle of oil in a frying pan and fry the onion for 5 minutes.
  • Add the garlic and taco seasoning ingredients to the pan and continue to fry for 2 minutes.
  • Mix in the sweetcorn, kidney beans and cherry tomatoes, and leave to simmer for 10 minutes.
  • Meanwhile, prepare the cups by using a knife to trim the edges of the tortillas, forming 6 large square tortillas. Slice each large square tortilla into 4 smaller squares by slicing down the middle vertically and horizontally.
  • Take two of the small squares and layer them on top of each other at an angle to create a star shape. Repeat until you have 12 stars. Then, place each tortilla star in a muffin mould, pushing against the sides of the mould to ensure it’s secure.
  • Remove the taco mix from the heat and spoon a tablespoon and a half into each cup.
  • Bake the taco cups in the preheated oven for 10 minutes.
  • Meanwhile, soak the cashews in hot water for 10 minutes, then blend the sour cream ingredients together until smooth.
  • Remove the taco cups from the oven and serve with a drizzle of lime juice, cashew sour cream and a sprinkle of coriander.

Notes

You will also need a 12 tin muffin tray.