Fiesta Cups

I  successfully made it over a week without grocery shopping. That probably sounds like a ridiculous statement, but I can't tell you how much I hate throwing out food that simply goes bad because we didn't get to it. So, last week I was determined to be more resourceful. This dinner was just that-resourceful. An ear of corn, a can of black beans, half a green pepper, little cilantro, a tomato, smidge of cheese. Oh! I can't forget leftover egg roll wrappers ... Fiesta Cups were born!

Imagine crazy me on the porch trying to take a picture of this before dinner with the boys riding their bikes around my plate. Before I got a good shot, my three year old stole the cup from my plate and ate it. Such is life as a mom. Rolling with it...

Here's What You Need:15oz black beans, drained and rinsed
Kernels from 1 corn husk
1/2 green pepper, diced
1/2 tomato, chopped
1tsp taco seasoning
Shredded cheese
Eggroll wrappers
Optional Toppings: FF plain yogurt or l.f. sour cream, cilantro, cayenne

Here's What You Do:Preheat oven to 400. Spray non-stick cooking spray onto a cupcake tin. Fold the eggroll wrappers in half, molding them into the cupcake tins. (Be sure to let some of the eggroll wrapper hang over the top and sides.) Heat a grill pan with non-stick spray over medium high heat and add corn, pepper, tomato, and taco seasoning. Toss often for about five minutes. Pour ingredients into a bowl and add black beans. Fill each "cup" with 1 tsp of cheese and add the black bean mixture. Bake for about 12 minutes. Top with plain ff yogurt or sour cream, cilantro, and a dash of cayenne.

Note: You will probably have left over filling, which is wonderful tossed with scrambled eggs for breakfast the  next day. Simply add a dash of hot sauce and a bit of cheese!

Kid Tip:These are pretty kid friendly, but feel free to adapt the ingredients to things your kids may like more. For example: ff refried beans, zuchini, etc. Also, you may want to give them small spoons to eat the filling as if the cups were little bowls.