Makes 12

You’ll need: Taco cups – 3 large wraps

Filling (each will fill 4 taco cups):

Black bean – 250ml black beans; 250ml whole kernel corn; 1 tomato, diced; 1 jalapeño, finely chopped; 5ml ground cumin; 5ml paprika; salt to taste; freshly ground black pepper to taste.

Chicken – 50g Lancewood Mozzarella finely grated; 2 spring onions sliced; 2 chicken breasts cooked and shredded; ½ red pepper diced; 2 garlic cloves crushed; salt to taste; freshly ground black pepper to taste; 5ml paprika.

Beef – 50g Lancewood Cheddar finely grated; 500g beef mince cooked; 1 tomato, diced; 15ml fresh coriander chopped; 5ml onion powder; 5ml ground cumin; 2.5ml cayenne pepper; salt to taste; freshly ground black pepper to taste.

For garnish – jalapeño(s) sliced; coriander freshly chopped; whole kernel corn.

How to: 

Taco cups:

Preheat the oven to 180°C and grease a muffin pan with non-stick spray.

Trim the edges off each wrap to create a square. Slice each wrap into four squares.

Place each square into the muffin pan cups and bake for 5 minutes.

Filling:

Black bean: Using a mixing bowl, add the Cheese Melt, black beans, whole kernel corn, tomato, jalapeño, cumin, paprika and seasoning and mix until well combined.

Chicken: Using a mixing bowl, add the Mozzarella, spring onion, chicken breast, red pepper, garlic and seasoning and mix until well combined.

Beef: Using a mixing bowl, add the Cheddar, mince, tomato, coriander, onion powder, cumin, cayenne pepper and seasoning and mix together.

Each filling will be enough for 4 taco cups. Fill the baked taco cups and bake for 15 minutes.

Garnish with sliced jalapeños, coriander and corn. Enjoy warm!

* Recipe & image by Lancewood.