Рецепт Southwestern Saucers (and a Raley’s market $75 giveaway!)
This recipe was developed by me for Raley’s Family of Fine Stores and their Cans Get You Cooking campaign. All opinions are 100% my own – I love their market and shop there all the time!
We’re talking canned goods today. I know a few moms who soak their own beans overnight, make their chicken stock from scratch, and refuse to buy corn from a can. But I’m not one of them. I love the convenience of canned goods, and also the ability to use ingredients all year long, that aren’t in season anymore. And based on the Facebook survey I took, I’m not alone.
I’m so excited to be working with Raley’s today – they’re an awesome market, with amazing weekly deals. And they have over 100 of their own different canned goods to choose from.
They challenged me to create a dish using their canned products and it was not only easy, but these Southwestern Saucers were a huge hit with the family. I, alone, could have eaten 500 all 24. I served them for lunch, but they would be perfect for a game day appetizer!
If you think you can’t serve up quality, nutritious, homemade meals from canned goods, you’re wrong! Here are 10 Reasons why you can feel confident about cooking with cans.
Check out more easy recipes, helpful nutritional facts, sustainability information, and join the social canversation!
Southwestern Saucers
Makes 24 appetizers
Prep time: 20 minutes
Cook time: 10 minutes
Ingredients
- • 1 can (15 ounce) pinto beans, rinsed and rained
- • 1 can (15 ounce) sweet corn, rinsed and drained
- • 1/2 cup salsa
- • 3 plum tomatoes, diced
- • Salt and pepper to taste
- • 6 (8-inch) flour tortillas
- • 1 1/2 cups grated Mexican blend or Pepper Jack cheese
- • 2 scallions, minced
Directions
Preheat oven to 425 degrees. Lightly coat a 12-cup muffin tin with non-stick cooking spray.
In a medium skillet, heat the beans, corn, and salsa over medium-high until warmed through. Remove from heat and stir in the tomatoes. Season with salt and pepper to taste. Set aside.
Place tortillas on a cutting board; using a 3-inch cookie cutter or the bottom of an empty 15 ounce can, press firmly enough in a rocking motion to cut through the tortillas. (You should get 4 circles per tortilla, for a total of 24.) With your fingers, press a tortilla circle into each muffin tin (it should be snug.) Fill each tortilla with a heaping tablespoon of the bean mixture, sprinkled with a little cheese and scallions.
Bake for 10 minutes, until tortillas are crispy and cheese has melted. Wait a minute and then remove from the cups with a small spatula or fork. Serve immediately.
(inspired from Damn Delicious, adapted from my Southwestern Salad)
appetizer,
beans,
corn,
Mexican