Lorraine Pascale Caribbean toastie cups tortillas with avocado, kidney beans, mango and mint recipe on How To Be A Better Cook

Lorraine Pascale makes Caribbean toastie cups tortillas with avocado, kidney beans, mango and mint on How To Be A Better cook.

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.”

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, ½ bunch fresh mint, leaves only, finely chopped, flaked sea salt and freshly ground black pepper and 1 tbsp extra virgin olive oil (optional).

For the tortillas: spray oil and 6 white, whole-meal or seeded soft flour tortillas (19cm diameter).

To prepare the dish, preheat the oven to 200C.

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.

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.

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.

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.

Once the tortilla cups are crisp and golden-brown, remove them from the oven and onto a serving plate.

Divide the filling mixture evenly between the cups and serve.