Spicy Black Bean Enchilada Cups
can black beans, drained and rinsed
chiptole pepper in adobe sauce (canned)
medium flour tortillas
shredded Monterey jack cheese
In a frying pan or cast iron skillet, heat the oil over medium heat. Add the onions and 1/2 teaspoon salt and cook until softened and translucent, about 5 minutes. Remove the pan from the heat.
Place beans in a large bowl. Using a potato masher or the back of a fork, smash beans until nearly smooth with some larger pieces.
Add the cooked onion, pepper, cumin and remaiing 1/4 tsp salt and stir well to combine. Set aside.
Preheat the oven to 375 and coat your muffin tin with non-stick spray.
Place your tortillas down on a cutting board and trim all four sides of your tortillas so you have squares. Press a tortilla square in each muffin cup.
Lightly brush the edges of the tortilla cup with oil.
Bake in the oven for 8 - 10 minutes to lightly crisp the cups.
Remove from the oven and fill wtih 3 tablespoons of black bean filling and 1 heaping tablespoon of cheese.
Add cups back into the oven to bake for another 8-10 minutes until filling is heated throughout and tortilla cup edges are golden brown.
Serve with your favourite sides including salsa, sour cream, jalapeños and guacamole.