South of the Border Salsa Cups

By: http://www.peta.org
Category: Appetizers and Dips
This recipe is suitable for a: vegetarian/vegan diet.

Ingredients:
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10 (6-inch) corn tortillas
Vegetable oil for brushing the tortillas
2 ripe mangoes
1 cup cooked black beans
3 green onions, finely chopped
2 jalapeño peppers, seeded and minced
2 tsp. minced fresh gingerroot
1/2 cup chopped fresh cilantro
3 Tbsp. lime juice
1 Tbsp. brown sugar
Salt and cayenne pepper, to taste


Instructions:
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Preheat the oven to 400 degrees. Using a cookie or biscuit cutter, cut the tortillas into 2-inch circles. Brush both sides of each circle with vegetable oil and press the circles into miniature muffin tins. Bake the tortilla circles for 6 minutes or until they are crisp. Let cool.

Peel the mangoes and dice them into 1/4-inch pieces. Combine the mangoes with the remaining ingredients and stir gently. Add additional lime juice, brown sugar, or salt, if needed. Place a heaping teaspoon of salsa into each corn cup.


Additional comments:
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Makes about 30 mini cups.

These mini corn cups are also great filled with guacamole, refried beans, or any other festive Tex-Mex fare.



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