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Friday, July 16, 2010

Gluten-Free Bean Baskets

Today I feel kinda munchy.  It seems too hot for a full meal, but I am definitely hungry. So I announced to the fam we are having an appetizer night.  I'll be making an appetizer or more each hour, letting us eat and enjoy.

I am also getting leftovers OUT of the fridge.

My first effort was bean baskets.
They really turned out quite lovely:

And easy:
2 cups of bean salad (black beans, edamame, corn, and salsa mixed together)
Scraps of corn tortilla from the bottom of the bag
Sour cream
Olive oil

Ah! Another use for food that might otherwise be thrown out!  Get yourself a 6 muffin  muffin pan and spray it or grease it with your preferred muffin pan lubricant.  Arrange corn tortilla pieces to form cups in each of the muffin holes.  Brush with olive oil.

Cook in the oven on about 400 degrees for about 15 minutes or until edges start looking suspiciously brown.  Remove from oven.

 Heat your bean salad and put about 2-3 teaspoonfuls in each cup and top with a bit of sour cream.  Serve it right away and prepare to fight over them.  You only made 6 after all.

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