Instructions

• Preheat the oven to 320°F (160°C).
• Using a large food ring or a round cutter the size of your muffin cups, cut each of the 4 large tortillas into a circle so you have 4 circles.
• Briefly heat each tortilla circle until warm and pliable (about 10–15 seconds in the microwave or a few seconds per side in a dry skillet).
• Lightly spray a muffin tin (4 cups) with cooking spray. Press one tortilla circle into each muffin cup, shaping it up the sides to form a bowl.
• Bake the tortilla bowls in the preheated oven for about 12–15 minutes, until golden and crisp. Remove from oven and let cool in the tin for 3–5 minutes, then carefully lift the bowls out and transfer to a rack to cool slightly.
• While the bowls bake, make the mixed bean salsa: in a large bowl combine ½ red bell pepper (finely minced), ½ jalapeno (finely sliced), 1 tablespoon lime juice, ⅓ red onion (finely minced), 2 tablespoons fresh coriander (chopped), 1 tablespoon organic mixed bean sprouts, and ⅓ cup sweetcorn. Season with Salt & Pepper to taste and stir to combine.
• Refrigerate the salsa until ready to serve.
• To serve, fill each cooled tortilla bowl with the mixed bean salsa. Optionally, drizzle with your favorite sauce. Enjoy!