Mexican Mouthfuls

These go down a treat with hungry guests, plus you can prep in advance with leftovers from a  prior mexican feast…perfecto!

Ingredients – makes 24

1 red onion
4 tortilla wraps
1 can of sweetcorn (or equivalent frozen)
1 can of kidney beans
1 tin of chopped tomatoes
100g of Quinoa
Cheese (grated)
Paprika
Cumin
Chilli

Method

  1. Pre-heat the oven to 180 degrees centigrade
  2. Boil the kettle and add the water to the quinoa, heat this on the hob for 10mins or until done
  3. Cut the tortilla wraps into small squares (7cm x 7cm or whatever fits your tartlet tray) and use to line a tartlet tray as the base for the canape
  4. Cut the onion finely and throw into a pan with olive oil on a medium heat.
  5. Add the paprika, cumin and chilli
  6. Cook the onions until soft and then add the sweet corn, kidney beans and chopped tomatoes. Stir in the quinoa when cooked
  7. Use a teaspoon to spoon the mixture into the tortilla cases
  8. Sprinkle the cheese on top and place in the oven for around 8-10mins or until the cheese is melted and slightly brown

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