Southwestern Cups

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After a long day at the office I decided a good meal and a bottle of wine was all I needed to end the day on a good note.

An acquaintance of mine had brought this unique recipe to my attention and it certainly was a treat!

SHOPPING LIST:

Won Ton Wraps (found by tofu)
Fresh Spinach
Super Sweet Corn
Black Beans
Peppers
Onions
Tomato
Cheese

SUGGESTED SAUCES:

Sour Cream
Salsa
Chipotle Ranch

I started this food adventure by cutting up the onion, peppers (red and yellow), and tomato.

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Next I sauteed the onions and peppers in butter on a medium heat. I choose to spice them up with some red pepper and cumin.

While waiting on the onion pepper mixture I pulled out my muffin pan. I only have a twelver so that’s what I used. Now in each muffin slot arrange two won ton wraps to form a cup.

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Next comes the spinach. I washed the spinach and cut the leaves in half so they would fit better in each cup. I also had the thought of lining the won tons with cream cheese before putting the spinach but didn’t have any on hand.

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Then comes beans and corn. I was told not to use canned corn, but I don’t listen very well and did it anyway. To tell you the truth it worked out great for me. One can of corn was the perfect amount for twelve cups. And you don’t have to worry about extra prep work. I say it should be up to the cook. Same goes for the beans.

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Now go ahead and add your onion and pepper mixture. If you are a carnivore I would suggest some shredded chicken. Then in goes your tomatoes and please remember you can never have too much cheese!

Bake for 25 minutes on 350 and boom a delicious treat!

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