Mini Taco Tortilla Cups

• 5 whole 10-Inch Tortillas, Quartered
• 8 ounces, weight Cream Cheese, Softened
• 2 Tablespoons Taco Seasoning
• 2 Tablespoons Greek Yogurt
• 1/2 cups Corn
• 1/2 cups Black Beans, Rinsed And Drained
• 1/4 cups Yellow Pepper, Diced
• 1/4 cups Orange Pepper, Diced
• 1/2 cups Cherry Tomatoes, Halved
• 1 whole Avocado, diced
• 1/4 cups Ranch Dressing

1. Preheat oven to 375 degrees F. Spray a 12-cup muffin tin with cooking spray.
2. Cut each tortilla quarter in half.
3. Line each muffin tin with 3 tortilla triangles, overlapping as necessary.
4. Bake for 10 minutes or until golden.
5. Let cool in pan for 2 minutes before removing to a rack to cool.
6. In a small bowl, combine cream cheese, taco seasoning and Greek yogurt.
7. In a separate bowl, combine vegetables.
8. Place 1 tablespoon of cream cheese mixture in the center of each cup.
9. Top with vegetables and drizzle with ranch dressing.

weight cream cheese, greek yogurt, corn, black beans, yellow pepper, orange pepper, cherry tomatoes, avocado, ranch dressing

Taken from tastykitchen.com/recipes/appetizers-and-snacks/mini-taco-tortilla-cups/ (may not work)