Ingredients
Scale
- 10 soft tortillas
- ½ cup mayonnaise
- 2 tsp. hot sauce
- 2 cups 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.