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Nacho Garden Bites

By Dan Marek

Ingredients

  • 6 wonton wrappers or small corn tortillas
  • 1 cup of black beans, cooked or canned
  • 1/2 red onion, diced
  • ½ cup of cherry tomatoes, halved
  • 1 red bell pepper, diced
  • ½ cup frozen edamame, thawed
  • ½ cup frozen corn, thawed
  • 2 tbls fresh cilantro, minced
  • 2 tbls of lime juice
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • Pinch of salt and pepper
  • Your choice of hot sauce on the side (optional)

Instructions

Recipe makes 6 cups.

Method:

Preheat your oven to 350 degrees. Take a muffin pan and flip it upside down and push the wonton wrappers or small corn tortillas between the ‘cups’ to form a loose ‘bowl.’ Place the pan with the wrappers or tortillas in the center of the oven and bake for 15 minutes (or until crunchy), then set aside. Mix all of the ingredients in a large bowl and refrigerate for a half an hour. Scoop the ‘salad’ mixture out of the bowl and fill the wonton or tortillas cups until full and serve immediately. Save any extra filling for putting in to burritos or tacos.

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