Friday, September 7, 2012

Mexican Tortilla Cups (Gluten-Free)

I have completely, 100% neglected my cookbooks. I got caught up in all this bloggy business and paying more attention to what my Google reader feeds me than the books filled with more than enough recipes sitting on my kitchen counter can.

So I busted one out the other night - The Gluten-Free Vegetarian Kitchen. My parents got this for me for a birthday a couple of years ago and I really don't know how I haven't used it in awhile because there are sticky notes on every other page.

The recipes in this book are simple, nothing is complicated or intimidating. All the ingredients are those that you most-likely have on hand, nixing that dreaded trip to the store that can totally throw off your making dinner time.

These little babies had a flag on them that has probably been there for about 3 years, so hey! I made them.

Yeah, they're pretty cute.

And you can eat them with one hand.

And you can eat them for breakfast. Cold.

And you can store them in the fridge so they will still be good for breakfast.

Oh, and they're great for dinner, too.

That blurry picture sucks and makes me realized how awful melted cheese is to photograph in a tasteful fashion.

But you get the idea. These are soooo filling (I had 2 for dinner, husband had 3, and we responsibly called it quits). They taste exactly like the innerds of a burrito, but they're made like a taco with the corn tortilla. Then when it gets thrown into a cup, it has a nervous breakdown over all the identity issues going on.

I made the first batch in our large muffin pan, which has cups that double the size of a standard 12-count pan. The tortillas fit perfectly in these when you mold them into cups.

I then experimented with our standard muffin tin, and the tortillas were a little too large. The book suggests trimming off the ends a bit, but I just shaped them into cones instead of pressing the tortillas all the way into the cups, and they turned out great.

As with practically everything on this blog, make it yours and add in whatever taco fixins' float your fancy. 

Really, there's no way to go wrong with these. As long as you don't forget the tortillas. That would take all the fun in cups away.

Oh, and these pair well with kale and "bread"ed zucchini sticks - recipe coming soon. Pinky swear.

Mexican Tortilla Cups
Makes a dozen in a standard muffin tin (depending on how full you make them)

1 can vegetarian refried beans
1 cup cooked rice 
1/3 cup salsa
a slash or 2 of your favorite hot sauce
1 t cumin
1 can green chilis
1/4 cup sliced olives
approximately 12 6-inch corn tortillas
1/2 cup shredded cheddar cheese
1/2 cup queso fresco
sliced tomato (or whatever you want for the tops)

1. Preheat your oven to 350 degrees.

2. In a large bowl, mix together the beans, rice, salsa, hot sauce, cumin, chilis and olives.

3. When the oven is hot, place 12 tortillas on a baking sheet to warm in the oven for about a minute. This makes them more pliable and less likely to crack or fall apart when you're making them into cute little cups.

4. After the tortillas have been warmed, cut about a 3-inch slit in each of the tortillas so they can easily be maneuvered into the muffin cups. Fit the tortillas into the muffin tin by either making a cone out of them or pushing each tortilla all the way down into the cup.

5. Fill each tortillas with enough of the mix to fit almost to the top and bake for about 10 minutes. Take out after 10 minutes and top with a tomato slice and a sprinkle of cheese, and bake for about 8 more minutes, or until the cheese is melted.

No comments:

Post a Comment