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Title: Spicy Pumpkin Tortilla Baskets
Categories: Pie Vegetable Mexican Main
Yield: 6 Servings
| 3 | x | 25cm flour tortillas, quartered |
| 50 | g | Butter, melted |
| 1/4 | c | (60ml) sour cream |
| FILLING | ||
| 300 | g | Pumpkin, peeled, chopped |
| 2 | tb | Olive oil |
| 1 | md | (150g) onion, sliced |
| 1 | Clove garlic, crushed | |
| 1 | tb | Ground cumin |
| 310 | g | Can red kidney beans, rinsed drained and mashed |
| 1 | tb | Mild sweet chilli sauce |
| 1/4 | c | (35g) drained chopped sun- dried tomatoes |
| 310 | g | Can corn kernels, drained |
| 1/4 | c | (60ml) water |
| 1/4 | c | (60ml) sour cream |
| 1/4 | c | (60ml) bottled salsa |
Grease a 6-hole Texas muffin pan (3/4 cup/180ml capacity). Brush 2 tortilla quarters with a little butter, press quarters into a muffin hole with points overlapping. Repeat with remaining tortillas and butter. Divide filling between tortilla baskets. Bake in a moderately hot oven about 20 mins or until tortilla baskets are crisp. Serve topped with sour cream and coriander, if desired.
Filling: Boil, steam or m/wave pumpkin until just tender; drain. Heat oil in pan, add onion, garlic and cumin, cook, stirring, until onion is soft. Add pumpkin to pan with remaining ingredients, stir until hot.
*Not suitable to freeze* *Not suitable to m/wave*
Posted by : Sue Rykmans.
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