Tortilla Baskets

Serves 2

Ingredients

• 4 small tortillas
• 425g can red kidney beans
• 1/3 cup corn kernels
• 1 medium green capsicum
• 200g Mexican salsa
• 1 cup low-fat grated cheese
• 1 cup shredded lettuce
• ½ cup light sour cream

Method

1. Cut tortillas in half and warm in microwave for 30 secs (until soft)
2. press into muffin tins by making a cone shape and moulding into tins
3. Place tortilla trays into oven and bake for 10 mins at 180°C or until golden brown
4. Add red kidney beans into a saucepan over medium heat. Then add corn kernels and capsicum
5. Fill tortilla baskets halfway with bean mixture and sprinkle cheese on top
6. Keep warm until serving, then top with shredded lettuce, salsa and sour cream