Apparently, there’s this thing that happens once a year in America around this time. It’s reserved for a special Sunday when millions of obsessive people gather in smaller groups and pack themselves into houses, bars, and restaurants to watch some sort of game on TV. At these gatherings, specific food and beverage is expected to be served or the obsessive groups of people might start a riot. I’m fairly certain the specific fare most desired are things like: wings, burgers, hot dogs, pizza, and any other noshes and nibbles that don’t require utensils, along with lots and lots of beer. Definitely not the sushi and salad crowd.
Forgive me if I’m way off base here. I have NEVER been to a super bowl party in my life and that will probably never change. I grew up in a family that didn’t care about football. I recall a particular homework question on a lesson about Roman numerals in which it asked us to write what Super Bowl number it was that year. Well, my family didn’t know so my mom had to call a family friend to find out. I was also lucky enough to marry a man who doesn’t follow a sport of any kind. I love my geek of a husband for many reasons and that is just a plus. I do make one exception for sports, I love my San Antonio Spurs!!! My family was into basketball so I got into it too and I love to support my hometown.
Now back to the Super Bowl number-whatever-it-is. I hear it’s between the Seagulls and the Rebels or something like that, right? Anyway, I thought I would contribute to the party menu with a recipe I’ve been holding onto for a VERY long time. I’m bringing it out now because I thought it would make a perfect finger food for this American holiday of sports and food. Oh and they pair really well with a nice cold cerveza.
Green Chile Taco Cups
vegan, soy-free, nut-free, gluten-free
- 12 6-inch corn tortillas
- 2 tablespoons oil
- 3 cups cooked pinto beans OR 2 cans, drained and rinsed
- 1/2 cup vegetable broth
- 1/2 cup green chile (I used 505 Southwestern Green Chile Sauce)
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon Mexican oregano
- salt and pepper, to taste
- optional toppings: vegan cheese and/or sour cream, salsa, tomatoes, lettuce
- Preheat oven to 400 degrees and lightly oil two 12-cup muffin tins.
- Cut tortillas into fourths. I find the easiest way to do this is stack them and cut using a pizza wheel.
- Gently place two tortilla triangles into each muffin cup. Do this by facing the points of both triangles towards each other and pressing down into the cup. Not too hard though, or they will crack. See photo below for a visual.
- Bake tortillas in oven for no more than 5 minutes. You just want them to firm up a little bit. Leave oven on and remove tortillas from the oven.
- While they cool, heat the oil in a large nonstick skillet. Toss the beans in the oil and cook them for a couple of minutes until heated through. Using the back of a firm spatula smash the beans as much as you can.
- Add the broth, green chile, and seasonings. Stir until well combined and continuing to smash beans. Cook for 5 to 8 minutes or until the mixture thickens.
- Evenly fill each tortilla cup with the bean mixture, about 1.5 to 2 tablespoons. Bake for 15 to 20 minutes or until the tortilla edges start to brown and look crispy.
- Top with desired condiments, like the homemade jalapeno cashew cheese I used, and enjoy!