Ingredients

The following ingredients have 24 Servings
  • 15 ounce can pinto beans (, rinsed and rained)
  • 15 ounce can sweet corn (, rinsed and drained)
  • 1/2 cup salsa
  • 3 roma tomatoes (, diced)
  • Salt and pepper to taste
  • 6 8-inch flour tortillas
  • 1 1/2 cups shredded Mexican blend ( or Pepper Jack cheese)
  • 2 scallions (, minced)

Instruction

  • Preheat oven to 425 degrees F. Lightly coat 2, 12-cup muffin tins with non-stick cooking spray.
  • In a medium skillet, heat the beans, corn, and salsa over medium-high until warmed through. Remove from heat and stir in the tomatoes. Season with salt and pepper to taste. Set aside.
  • Place tortillas on a cutting board; using a 3-inch cookie cutter or the bottom of an empty 15 ounce can, press firmly enough in a rocking motion to cut through the tortillas. (You should get 4 circles per tortilla, for a total of 24.) With your fingers, press a tortilla circle into each muffin tin (it should be snug.) Fill each tortilla with a heaping tablespoon of the bean mixture, sprinkled with a little cheese and scallions.
  • Bake for 10 minutes, until tortillas are crispy and cheese has melted. Wait a minute and then remove from the cups with a small spatula or fork. Serve immediately.