YARN HARLOT BLACK BEAN TORTILLA THINGS
Steps:
- Turn the oven on to 350 F. Chop up all the veggies pretty small (small like the corn and black beans) and mix everything (except for the tortillas) together. Get a pint glass and use it upside down like a cookie cutter to cut the tortillas into as many rounds as you can squeeze out of them. Tuck the tortilla rounds down into muffin cups. Fill each cup with a spoonful or two of the black bean stuff Then bake for about 12-15 minutes. You want the tortilla cups to start to brown and be quite crisp, and for the cheese to be melted. Take them out of the pans right away and either serve right then while they're warm, or let them cool to room temperature on a rack (so they stay crisp) and serve later. Makes several dozen. I've experimented over the years, and I can tell you this. I like them with cilantro in them, but some people don't - I also like them with extra spring onion and a handful of chopped fresh parsley, and remember to cut things up pretty small. You can put just about anything in them, just don't make the mix of stuff too wet. I used a whack of salsa one year and things were a little gloopy and the tortilla tart part was damp instead of crispy. You don't want that. If you're feeding a slightly more refined (or less diverse) crowd, you can get fancy and mince a hot pepper into them, and I've made a really good batch by subbing some blue cheese and broccoli and taking out the avocado and cheddar.
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