Black Bean, Corn and Avocado Salsa in Homemade Tortilla Cups
Hey Everyone! Happy Friday! Omg I am so happy it’s finally the weekend. I’ve got a big day planned today – my mom is in town and it’s officially time to go buy my wedding dress, and take care of some other little details. I’m so excited and am absolutely in love with my final 3 dress options. I don’t know which one yet, but I will soon! And today we have a very special guest here at What’s Gaby Cooking!! I’m thrilled to have Lisa here from With Style and Grace. She’s pretty much a rock star and her food is not only delicious, but gorgeous as well! And she has made us an AWESOME Black Bean, Corn and Avocado Salsa today. So basically we love her! Take it away Lisa…
Hello, it’s Lisa here from With Style and Grace. It’s such an honor to be a guest as I just think the world of miss Gaby!I’m all about healthy, naturally gluten-free food that’s easy and attainable. For those who like to entertain and need help incorporating gluten-free or other allergy-free dishes without sacrificing the flavor or presentation, then this is a great option!With the super bowl coming up, I thought this would be a fun appetizer to serve your guests. This of course happens to be gluten-free, but no one would even know.
You can make homemade tortilla chip or tortilla bowls either shallow or deep. If you want to skip the homemade chips, feel free to supplement with your favorite dippers and go right for the SUPER easy & delicious salsa.
One thing Gaby and I share is our love for avocado. If you’re hardcore like us or avoiding grains, you could half an avocado, scoop out a little bit and fill with the black bean, corn and avocado salsa. We’ve got options, people.
Black Bean, Corn and Avocado Salad in Homemade Tortilla Cups
- 5-6 corn tortillas
- 3 tablespoons olive oil
- 3 tablespoons fresh lime juice
- 3 tbsp extra virgin olive oil
- 1 15.5 oz can black beans, rinsed and drained
- 2 cups corn - if frozen, thaw and canned, rinse.
- 2 plum tomatoes, seeded and chopped
- 1/4 cup red onion, chopped
- 1/4 cup cilantro, chopped
- 1/4 teaspoon salt
- Fresh ground pepper, to taste
- 1 small avocado, diced
- Preheat oven 375 degrees F.
- Warm the tortillas either on a skillet or in the microwave. If microwaving, cover with a damp paper towel and heat for about 1 minute or until soft. Optional: use a biscuit cutter or cookie cutter to make fun shapes or smaller circles.
- Flip over your [12 cup] muffin pan or use a the backside of a mini muffin/cupcake pan – depending on the side, this will give you a deeper bowl. Brush each side of the tortilla with olive oil and place it in between the cups to create a shallow bowl. Repeat with the remaining tortillas.
- Bake for 8-10 minutes or until a light golden brown. Remove and let cool. Continue baking tortilla chips/bowls until you’ve gone through all the tortilla rounds.
- To prepare the dressing for the salsa, whisk together lime juice and olive oil in a small bowl.
- In a medium bowl, combine black beans, corn, tomatoes, onion, cilantro, salt and pepper. Pour in the dressing and mix to coat.
- Refrigerate the salsa for at least 30-40 minutes.
- When you’re ready to serve, add the avocado; mix together.
- Dish the salsa into the individual tortilla cups or set the salsa out next to the chips and let your guests enjoy!
- *gluten-free if using corn tortillas
You can find Lisa and all her wonderful creations here too..
Tags: Avocado, avocado salsa, avocados, bean, Black Bean, black bean salsa, Black Beans, Corn, Corn and Avocado Salsa, gluten free diet, mexican cuisine, Salsa, Super Bowl, super bowl snack, tex mex cuisine, tortilla, tortilla chip, tortillas