Ingredients

The following ingredients have 4 Servings
  • 10 white corn tortillas
  • 1/2 Can (about 5 oz. Red Enchilada sauce)
  • 1 Can black beans. (rinsed & drained)
  • 1 1/2 Cup Slices onion (bell pepper, corn)
  • 1 Cup shredded Mexican- blend cheese
  • 1/2 Cup mixed of chopped cilantro and green onion and chopped olives
  • 2-3 tsp Taco seasoning
  • 1/2 tsp Fajita Seasoning
  • 1 tsp oil
  • Salt

Instruction

  • * Heat the oven to 350* F. * Tuck each the tortillas into the cup of standard sized muffin pan, gently pleating the edges of the tortillas so that they fit snugly inside each cup.
  • * Bake for 10 -12 minutes. * Remove and set aside. * Take a pan and heat the oil. * Add sliced onion, bell pepper and corn.
  • * Add salt to taste and 1tsp taco seasoning and 1tsp fajita seasoning. * Sauté vegetable for 2 minutes and turn off the stove. * Combine the rinsed and drained black beans, sauté vegetables, enchilada sauce and taco seasoning together.
  • * Toss until all the ingredients are evenly combined. * Carefully spoon the filling in to each tortilla cup until it is filled nearly to the brim. * Place the cheese on top of each tortilla cup.
  • * Then return the cups to the oven and bake for 8-10 minutes, or until the cheese is melted and the filling is warmed through. * Remove from the oven, and sprinkle the top of each with cilantro and green onion and chopped olives.