Looking for a spicy Southwestern take on classic finger foods? These light, baked tortilla cup sliders are the perfect appetizer for any weekend get-together. These cups pack a zesty blend of herbs and spices with an earthy base and complex flavor profile. They’re a great way to warm up for brunch on a cool February day! The recipe is also flexible if adding on the heat isn’t right for your family’s tastes.
Baking and arranging the tortilla cups is an adventure all on its own. This recipe is a great way to introduce the little cooks in your kitchen to lighter dishes, providing plenty of fun, hands on preparation and taste testing. The beautiful colors of the ingredients also shine through in this dish, so take your time having fun with the presentation!
Ingredients
- 10 soft tortillas
- ½ cup mayonnaise
- 2 tsp hot sauce
- 2 cups of Randall Pinto Beans, drained and rinsed
- 2 cups arugula
- 10 oz can diced tomatoes with green chilies
- 1 small yellow onion, finely diced
- 1 tsp cumin
- 1 tsp Mexican oregano
- ½ tsp smoked paprika
- 4 slices of avocado, diced
Instructions
- Preheat the oven to 400 degrees. Using a muffin pan, take a tortilla and gently press it into one of the muffin cups, tearing off the edges to create a small bowl. Repeat for all 10 tortillas and bake for 3 minutes to create the tortilla cup.
- Stir the mayonnaise and hot sauce together in a small bowl. Place a heaping teaspoon into each muffin cup.
- In a small bowl, mix the can of diced tomatoes with the yellow onion, cumin, Mexican oregano and paprika.
- Assemble the rest of the cups by layering a few arugula leaves, two tablespoons of pinto beans, a tablespoon of the tomato and onion mix, and a few cubes of avocado.
- Makes 10 cups.
Grilling out tonight? Here’s the perfect side dish for your grilled meat.
