Prep Time: 15 mins
Total Time: 21 mins
Yield: 30corn cups
About This Recipe
“I made these funky little corn cups for a community get-together last Saturday night, and they were one of the most popular snacks there, not a single one was left to take home. A good appetizer for veggies/vegans.”
Ingredients
Corn Cups
106-inch corn tortillas
vegetable oil( for brushing the tortillas)
Sizzlin Hot Salsa
2ripe mangoes
1cupcooked black beans
3green onions, finely chopped
2jalapeno peppers, seeded and minced
2teaspoonsfresh gingerroot, minced
1/2 cupfresh cilantro, chopped
3tablespoonslime juice
1tablespoonbrown rice syrup
salt
cayenne pepper, to taste
Directions
Preheat the oven to 400 degrees.
Using a cookie or biscuit cutter, cut the tortillas into 2-inch circles.
Brush both sides of each circle with vegetable oil and press the circles into miniature muffin tins.
Bake the tortilla circles for six minutes or until they are crisp.
Let cool.
Peel the mangoes and dice them into 1/4-inch pieces.
Combine the mangoes with the remaining ingredients and stir gently.
Add additional lime juice, brown rice syrup, or salt, if needed.
Place a heaping teaspoon of salsa into each corn cup.
Reviews
“This was easy to make and good to eat. The mango in the salsa added a nice flavor. Thanks for sharing.-Buddha-“