Homemade Tortilla Cups filled with Cowboy Caviar, a mix of corn, avocados, tomatoes and wonderful Southwestern flavors.
1 can Shoepeg Corn
1 can 15.5 oz Blackeyed Peas (drained)
2 Avocados chopped
2 Roma Tomatoes chopped
⅔ cup Cilantro chopped
⅔ cup Green Onions chopped
¼ cup Olive Oil
¼ cup Red Wine Vinegar
2 Garlic Cloves Pressed
¾ tsp. Kosher Salt
⅓ tsp. Pepper
1 tsp. Cummin
1 package of mini White Corn Tortillas
Pre-heat oven to 350 degrees.
Place a stack of 4 tortillas inside damp paper towels and heat in the microwave for 30 seconds.
Take the tortillas and mold them inside of a muffin tin. You'll want to gently press them into the pan and slightly molding them. Make sure they don't collapse too much or you won't be able to put any caviar into them!
Place inside the oven for 20-25 minutes or until browned and crispy.
Let them cool.
In the mean time, combine all of the ingredients above and toss until evenly coated.
Take a spoonful of Cowboy Caviar and fill each up. Topping it off with fresh cilantro.
Recipe by Design, Dining + Diapers at http://designdininganddiapers.com/2013/01/cowboy-caviar-in-homemade-tortilla-cups/