Taco Cups

Taco Cups Recipe by See Recipe

List of Ingredients:

12 small flour tortillas Cooking spray 1 tbsp olive oil 1 onion, chopped 1 green bell pepper, chopped 15 oz canned black beans, rinsed and drained 15 oz canned corn, drained (you can also use 11/4 cup of frozen or fresh corn) 2 tbsp taco seasoning 3 Roma tomatoes, chopped 1 cup reduced fat shredded Mexican cheese 2 cups shredded lettuce 1/2 cup salsa 1/4 cup reduced fat sour cream 1/4 cups cilantro See Recipe

1 Preheat the oven to 375 ˚F. Coat a 12-cup muffin tin with cooking spray. Take the small tortillas and press them in the muffin tin, set aside See Recipe

2 In a large skillet over medium-high heat add oil, cook the onion and bell pepper for 5 minutes or until they look translucent. Add the black beans, the corn, the spices and continue cooking for another 5 minutes. Add the tomatoes at the last moment, and remove from heat. See Recipe

3 Place 3 tbsp. of the black bean mixture in the tortillas. Top with cheese See Recipe

4 Place in the oven and cook for 10 minutes or until the cheese is completely melted. During that time chop the iceberg lettuce. Remove from the oven, top with salsa, iceberg, and sour cream. Serve immediately. See Recipe

ENJOY! Make this delicious Taco Cups recipe and tag us! @slenderkitchen See Recipe

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