Description
A delightful treat that combines smoky chipotle peppers with hearty black beans, perfect for parties and gatherings.
Ingredients
Scale
- 1 can (15 oz) black beans, drained and rinsed
- 2 chipotle peppers in adobo sauce, minced
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice (about 1 lime)
- 1 avocado, diced
- 1 cup corn (fresh, frozen, or canned)
- 8 small corn tortillas
- 1 cup queso fresco, crumbled
- Olive oil – for brushing
- Salt and pepper – to taste
Instructions
- In a medium bowl, combine the black beans, minced chipotle peppers, chopped red onion, cilantro, lime juice, and corn. Season with salt and pepper to taste. Gently fold in the diced avocado, being careful not to mash it. Set the salsa aside to allow the flavors to meld.
- Preheat your oven to 375°F (190°C). Brush both sides of each corn tortilla lightly with olive oil. Press each tortilla into the cups of a muffin tin, forming a cup shape.
- Place the muffin tin in the preheated oven and bake for about 10-12 minutes, or until the tortillas are golden brown and crispy.
- Once the tortilla cups are baked and cooled slightly, fill each cup with the smoky chipotle black bean salsa. Top each cup with crumbled queso fresco for added flavor and texture.
Notes
- Store leftover salsa mixture in an airtight container in the refrigerator for up to three days.
- Fill the tortilla cups just before serving to keep them crispy.
- Chill the salsa mixture for at least 30 minutes before serving for enhanced flavors.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 10mg
Keywords: Smoky Chipotle, Black Bean, Salsa, Appetizer, Party Food