Muffin Tin Mexican Bowls

• Meat

  • 1 1/2 cups Chicken

• Produce

  • 1 Jalapeno chile pepper
  • 3/4 cup Lettuce
  • 2 Limes
  • 1/4 cup Red cabbage
  • 1 Tomato, medium ripe

• Canned Goods

  • 1 cup Refried beans

• Condiments

  • 1/2 cup Salsa, chunky

• Bread & Baked Goods

  • 12 Flour tortillas, soft

• Dairy

  • 1 Cheese, grated
  • 1/2 cup Mexican-blend cheese

Found on boulderlocavore.com

Description

Directions

• Preheat the oven to 350 degrees. Prepare a 12 muffin tin (or two 6 muffin tins) by spraying with non-stick spray.
• Cut each tortilla to be 4-inches in diameter with a round cookie cutter or the rim of a large glass. Wrap a cut tortilla in a damp paper towel and microwave on high for 15 seconds. Place the tortilla in one of the prepared muffin cups and gently push down to line the muffin cup. The tortilla will overlap on the sides (refer to photo). Repeat to line all the muffin cups.
• In a medium-size microwave safe mixing bowl warm the refried beans for 20 seconds until they are soft and stir into a smooth consistency (they do not need to cook just become workable). Add the chicken, salsa and cheese and stir to fully incorporate.
• Evenly divide the mixture spooning it into the lined muffin cups. Place in the preheated oven for 15-18 minutes until the edges of the tortillas begin to turn golden. Remove from the oven and allow to cool for a few minutes.
• Gently remove the mini Mexican bowls from the muffin tins and top with some lettuce, cheese, tomato, cabbage (if used; mainly for color and crunch) and serve each with a lime wedge for squeezing on the mini Mexican bowl.