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Cuisine:Description
Use up leftover chilli and make these quick and easy Taco Cups filled with green and black olives, cheese and red peppers.
Ingredients
- 4 flour tortillas
- 150g leftover chilli or refried beans (hot or cold)
- 150g cooked rice (hot or cold)
- 50g pitted green olives, chopped
- 1 red pepper, diced
- handful of lettuce, shredded
- 25g pitted black olives, sliced
- 50g grated cheddar cheese
- 2 spring onions, chopped
- sour cream and salsa to serve
Instructions
- Preheat the oven to 180c.
- Using a round pastry cutter (approximately 11cm diameter) cut into the tortillas to make 8 mini tortillas. Spray a muffin tin with a little spray oil and push the mini tortillas into the muffin holes. Bake for 10 minutes, remove from the muffin tin and allow the taco cups to cool.
- Meanwhile make the filling by mixing the refried beans or leftover chilli with the cooked rice and pitted green olives. Add a large spoonful of this mixture to each of the taco cups.
- Top with the red pepper, lettuce, sliced black olives, grated cheese and spring onions.
- Serve immediately with sour cream and salsa.