Mexican Snack Cups

• 14 ounces canned black beans or 14 ounces red kidney beans, rinsed and drained
• 2 medium tomatoes, seeded and diced
• 1 clove garlic, crushed
• 1 shallot, minced
• 1 chili pepper, seeded and chopped
• 1 teaspoon lime zest or 1 teaspoon lemon, zest of
• 1 tablespoon olive oil
• 2 tablespoons lime juice or 2 tablespoons lemon juice
• 3 teaspoons maple syrup
• salt and pepper
• 3 tablespoons fresh cilantro, chopped
• 10 6-inch corn tortillas
• 2 -3 tablespoons canola oil, for brushing

1. Preheat oven to 400F/200C.
2. Prepare the cups- Using a 2" round pastry cutter, cut 3 rounds from each tortilla (discard trimmings); you'll need to press firmly to cut through.
3. Brush both sides with canola oil.
4. Press tortilla rounds into mini muffin pan, then bake for approx 6 mins until crisp.
5. While the cups are cooling on wire rack, prepare the filling- Combine beans, tomatoes, garlic, shallot, pepper, zest, olive oil, juice and maple syrup in a mixing bowl, and season with salt and pepper.
6. Assembling the appetizers- Spoon the bean mixture into each tortilla cup and sprinkle chopped cilantro just before serving.

black beans, tomatoes, clove garlic, shallot, chili pepper, lime zest, olive oil, lime juice, maple syrup, salt, fresh cilantro, corn tortillas, canola oil

Taken from www.food.com/recipe/mexican-snack-cups-96262 (may not work)