To make 4 portions, you will need:
9 fresh corn tortillas (we used the 15 cm ones from The Cool Chile Company)
a mini muffin tin
and whatever filling you want! We used leftover cooked mince meat and Zest Vegan pesto, or refried beans with Vegan cheese. You need about a tbsp of ingredients per cup. You could use ratatouille, spicy beans, cheese, sweetcorn, chopped onion, etc.
1. Preheat the oven to 180C/350F/Gas Mark 4. Grease the mini muffin tins with olive oil.
2. Cut the corn tortillas into quarters. Use the quarters to line each muffin hole. We found that 3 quarters fitted nicely in our mini muffin tins with a bit of overlap to create a snug cup.
3. Plop in your filling. There’s plenty of scope for personalisation here!
4. Bake in the oven for 15 minutes.