Roasted Garlic Chili Cups
For Cups: Flour Tortillas
Roasted Garlic Cashew and Almond Dip
½ C salsa
½ C kidney beans
½ C black beans
¼ C frozen corn. thawed
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon paprika
Salt and Pepper, to taste
Optional Toppings: sour cream, shredded cheese, sliced jalapeno, fresh cilantro
- Preheat oven to 425 degrees. Using a medium-sized circular cookie cutter, cut the flour tortillas into rounds and press each in a greased 12-cup muffin tin. Repeat until pan is filled.
- In a medium-sized bowl mix beans, corn, 2 tbsp of Hope Roasted Garlic Cashew and Almond Dip, seasonings, and salsa. Stir until combined. Scoop chili mixture into tortilla cups.
- Bake for 12-15 min or until warmed through.
- Top with desired toppings and serve warm!