This is a very quick and easy recipe that can be used for any time of the day. Change it up by changing the dip and fillings. Yum.12 small corn tortillas
3 tubs guacamole dip
2 medium red onions, finely chopped
1 large red capsicum, finely chopped
Large tin sweetcorn or 2 fresh ones, cut off the stoke
1 tub sour cream
Ground smoked paprika
Fresh coriander, choppedPreheat the oven to 210°C
Spray a 12 hole muffin tin with oil.
Heat the tortillas for a minute in the microwave to soften so they bend easily.
Place each one into the muffin tray and ensuring no gap at the bottom. Bake until crispy, about 10 to 15 minutes. Cool.
Place the guacamole dip into the bottom of each one, then add the chopped onion, red capsicum and sweetcorn.
Top with a teaspoon of sour cream, a pinch of smoked paprika and then the chopped coriander.
Tortilla Mexican Cups
