{"id":20196,"date":"2014-10-10T18:17:24","date_gmt":"2014-10-10T17:17:24","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=20196"},"modified":"2014-10-10T18:23:07","modified_gmt":"2014-10-10T17:23:07","slug":"lorraine-pascale-caribbean-toastie-cups-tortillas-with-avocado-kidney-beans-mango-and-mint-recipe-on-how-to-be-a-better-cook","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/20196\/lorraine-pascale-caribbean-toastie-cups-tortillas-with-avocado-kidney-beans-mango-and-mint-recipe-on-how-to-be-a-better-cook\/","title":{"rendered":"Lorraine Pascale Caribbean toastie cups tortillas with avocado, kidney beans, mango and mint recipe on How To Be A Better Cook"},"content":{"rendered":"

Lorraine Pascale makes Caribbean toastie cups tortillas with avocado, kidney beans, mango and mint on How To Be A Better cook.<\/p>\n

Lorraine says: “These toastie cups are a great base for other ideas – fill them with fresh fruit, or even chilli con carne or your own concoction for something different every time. These would also be delicious with a dot of soured cream on top of each one.”<\/p>\n

The ingredients for the filling are: 1 red pepper, seeds removed, cut into 1cm dice, 1 ripe but firm avocado, peeled, stoned and cut into 1cm dice, 1 small ripe mango, peeled, stone removed, cut into 1cm dice or 125g ready-prepared mango pieces, cut into 1cm dice, 200g canned red kidney beans, drained and rinsed, 2 spring onions, trimmed and finely sliced, 1 red chilli, seeds removed (if preferred), 1 lime, juice only, \u00bd bunch fresh mint, leaves only, finely chopped, flaked sea salt and freshly ground black pepper and 1 tbsp extra virgin olive oil (optional).<\/p>\n

For the tortillas: spray oil and 6 white, whole-meal or seeded soft flour tortillas (19cm diameter).<\/p>\n

To prepare the dish, preheat the oven to 200C.<\/p>\n

Spray two 12-hole shallow cupcake trays with oil and set aside. You can work in two separate batches if you only have one tray.<\/p>\n

Put the tortillas in a stack on top of one another on a chopping board and cut them into quarters to give 24 pieces. Push one quarter into each hole of the cupcake trays, pressing it in to fit. <\/p>\n

Cook in the oven for about five minutes, or until the cups are crisp and brown – keep an eye on them as they can burn really quickly.<\/p>\n

For the filling, mix the red pepper, avocado, mango, kidney beans, spring onions, chilli, lime juice and mint together in a large bowl and season to taste with salt and pepper. <\/p>\n

Once the tortilla cups are crisp and golden-brown, remove them from the oven and onto a serving plate. <\/p>\n

Divide the filling mixture evenly between the cups and serve.<\/p>\n

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