Mexican Black Bean and Sweetcorn Stuffed Tortilla Cups

Ingredients

• 4 flour tortillas
• 400 g tinned black beans
• 198 g tinned sweetcorn
• 120 g cheddar cheese
• 150 ml soured cream
• 200 g tomato salsa
• 1 red onion
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tbsp olive oil

Method

1. 1

   Preheat the oven to 200°C (fan 180°C). Press each flour tortilla into a large muffin tin or individual ovenproof bowls to form cup shapes. Bake for 8 minutes until crisp and golden. Set aside.

2. 2

   Finely dice the red onion and fry in olive oil for 3 minutes. Add the cumin and paprika and cook for 1 minute more.

3. 3

   Drain and rinse the black beans and sweetcorn. Add both to the pan along with half the salsa. Stir and heat through for 3–4 minutes. Season to taste.

4. 4

   Spoon the bean mixture into the tortilla cups and top with grated cheddar. Return to the oven for 5 minutes until the cheese has melted.

5. 5

   Top each cup with a spoonful of soured cream and the remaining salsa. Serve immediately while the shells are still crisp.