Ingredients
2 tbsp vegetable oil
1/2 red onion
½ tsp ground coriander
½ tsp ground cumin
1/2 tin mexe-beans
1/2 canned tomatoes
¼ cup corn kernels
6 flour burrito tortillas
olive oil spray
2 tbsp chilli sauce
¼ cup cherry tomato
¼ cup lettuce
¼ cup cheddar cheese
2 kalamata olives
2 tbsp sour cream
2 shallots
Equipment
- 1 pan
- 1 glass or cup
- 1 muffin tin
- 1 microwave
- 1 oven
- 1 piping bag (optional)
Instructions
- Preheat the oven to 180C (160C fan-forced).
- To make the taco filling: Put 2 tbs of vegetable oil in a pan and fry the red onion, spices and garlic until soft and fragrant. Add the mexe-beans, tinned tomatoes and corn kernels and bring it to a simmer over a low heat.
- Simmer it on low for about 20 minutes until it has reduced down and is nice and thick. Add salt and pepper to taste.
- To prepare the mini taco shells, use a glass or cup to mark a 6cm circle onto one of the tortillas. Use that mark as a guide to cut a small round out of the tortilla.
- Use the first tortilla round that you have cut as a template to cut 11 more. The easiest, quickest way is to cut about four at a time, by layering four tortillas together and cutting. Cut two small rounds from each large tortilla.
- Spray each recess of the muffin tin with olive oil spray. Zap the tortilla rounds in the microwave for about 15 seconds to soften them up. Push one tortilla round into each muffin cup to create 12 mini taco cups.
- Bake them in the oven for 10-15 minutes until golden.
- Now construct your mini tacos. Place a drop of jalapeño sauce into the bottom of each one, followed by taco filling. Top them with tomato, lettuce, grated cheese and an olive.
- Place the sour cream into a piping bag (optional) and pipe a dab of sour cream onto the top of each taco. Garnish with chopped shallots.
- Place on a platter and serve at room temperature.
Notes
Tip
You could also melt the cheese and then add the fresh ingredients on top.
Tip
I used a vegetarian bean filling but you can fill these with whatever your go-to taco filling is.
