CARIBBEAN CUP

These toast mugs are a great base for other ideas – fill them with fresh fruit, or even chili con carne or your own concoction for something different every time. These would also be delicious with a dot of sour cream on each of them.

Ingredients Of Caribbean Cup (Calcium Rich)

For the tortillas

  • spray oil
  • 6 white, whole-meal or seeded soft flour tortillas

For the filling

  • 1 red pepper, seeds removed, cut into 1cm/½in dice
  • 1 ripe but firm avocado, peeled, stoned and cut into 1cm/½in dice
  • 1 small ripe mango, peeled, stone removed, cut into 1cm/½in dice or 125g ready-prepared mango pieces, cut into 1cm/½in dice
  • 200g canned red kidney beans
  • 2 onions, trimmed and finely sliced
  • 1 red chilli
  • 1 lime, juice only
  • ½ bunch fresh mint
  • flaked sea salt and freshly ground black pepper
  • 1 tbsp olive oil

Method Of Caribbean Cup (Calcium Rich)

  1. Preheat the oven to 200C  (fan 180C). Spray two shallow 12-hole cupcake trays with oil and set aside. You can work in two separate batches if you only have one bin.
  2. Put the tortillas in a stack on top of each other on a cutting board and cut them into quarters to make 24 pieces.
  3. Push a quarter into each hole in the cupcake trays, pressing down to adjust it. Really press it to form a solid bottom and the tops should be flared at the top to create a “cup”. Bake for about five minutes, or until the cups are crisp and brown – keep an eye out for them as they can burn very quickly.
  4. For the garnish, combine the red pepper, avocado, mango, red beans, new onions, chilli, lime juice and mint in a large bowl and season to taste with salt and pepper.
  5. Add a little oil if desired. Once the tortilla cups are crisp and golden, remove them from the oven and on a serving plate.
  6. Divide the filling mixture evenly between the cups and serve.

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