Crispy chilli cups

How about serving nice vegetarian chilli cups as a weekend snack? The cups are made from tortillas and filled with black bean, sweetcorn and soya mince chilli. I found these to be excellent snacks.

This recipe is for a quite large serving batch of these cups, but please feel free to scale down for a smaller batch. You can also always keep the rest of the chilli as it is and only make a few cups.

Ingredients

½ cup dried soya mince

2 onions

3 garlic cloves

1 small chilli

2 bell peppers

500 g tomatoes

1 tbsp vegetable oil

1 tsp ground coriander

2 tsp ground cumin

2 tsp paprika

240 g / 1 can sweetcorn

240 g / 1 can black beans

1 tsp cocoa powder

4 tbsp tomato purée

Fresh coriander

100 g grated cheddar

4 tortillas

Method

Cook the soya mince according to the instructions on the packet. Chop the onions, garlic cloves, chilli, bell peppers and tomatoes.

Heat the vegetable oil and cook the onions, garlic, chilli and peppers for a few minutes. Add the soya mince to the pan a fry a little. Then add the ground coriander, cumin and paprika followed by the beans, sweetcorn and tomatoes. Also add the cocoa powder tomato purée. Let simmer under the lid and stir occasionally. Mix some fresh coriander leaves into the chilli.

Cut each of the tortillas into four even pieces and put them into a muffin baking tin. Fill them with the chilli and cheese and bake in the oven until the tortilla is crispy and the cheese has melted.

Enjoy and have a good weekend!

Your VegHog