Saturday Market Closed Nov. 25


BREADA – Cultivating Local Markets


Mini Tortilla Taco Cups

Posted under Appetizers & Main Entrees


  • 1 package whole-wheat tortillas
  • 1 ear of corn
  • 1 tablespoon olive oil
  • 1 sweet potato, diced into 1/2-inch pieces
  • 1 jalapeno, seeds removed and finely chopped
  • 1 squash, diced into 1/2-inch pieces
  • 1 bell pepper, finely chopped
  • 1 15-ounce can black beans, drained and rinsed
  • 1 14.5-ounce can diced tomatoes (or fresh tomatoes)
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon pepper, plus more to taste
  • Pinch of cayenne pepper (optional)
  • Optional toppings: chopped cilantro, sliced avocado or guacamole, salsa
Preheat oven to 350F. Using a circular cookie cutter or the bottom of a can, cut 4 circles out of each tortilla. Fold the circles into a muffin pan to make little cups. Bake for 13-15, until crispy. Repeat until all tortilla circles are cooked.While the tortilla cups are baking, slice corn off the ear. Bring a pot of water to boil. Add corn; boil for 2-3 minutes, until tender. Remove water from the pot; reduce heat to medium. Add 1 tablespoon olive oil.Add chopped sweet potato to the pot; cook for 7-9 minutes, stirring. Add jalapeño, squash, and bell pepper; stir. Cook until the vegetables are tender, about 10-15 minutes. Cover pot to cook faster.Add the corn, black beans, diced tomatoes, chili powder, cumin, garlic powder, onion powder, salt, pepper, and cayenne pepper. Stir until fully combined.Raise the heat to high; bring to a boil. Reduce the heat to medium-low and let simmer for 5-10, until ready to serve.Scoop the filling into each tortilla cup and top with cilantro, avocado, and salsa.