Miniature Taco Bites
Serving Size / Yield
- ½ Can Refried Beans
- 1 Tbsp Olive Oil
- 1/4 Lb Cherry Tomatoes
- 1 Orange Bell Pepper
- ½ Cup Diced Yellow Onion
- ¼ Cup Water
- ¼ Cup Chili Powder
- 2 Tbsp Cumin
- 2 Tbsp Garlic Powder
- 2 Tbsp Paprika
- 1 Tsp Kosher Salt
- 1 Tsp Ground Black Pepper
- 12 Super Size Corn Tortillas
Saute onions in olive oil until translucent in a medium skillet.
Add in refried beans and stir. Next add water, chili powder, cumin, paprika, and garlic powder to the skillet.
Turn the heat down and cook until most of the liquid is evaporated. Season the mixture with salt and pepper.
Next, use a water glass as a stencil (about 3 1/4" in diameter) to cut at least two round circles per tortilla.
Heat up cut tortillas in a skillet on high heat for 2 to 3 seconds in oil. Wait until oil is hot enough when you sprinkle a couple of drops of water into it and the water sizzles to add the tortillas. The tortillas only need to get warm and flexible, make sure they do not break.
Remove from heat and use a paper towel to drain excess oil.
Cut the cherry tomatoes in half and dice up the orange bell pepper into small pieces.
Take 1 tsp of the bean mixture and place in the middle of the tortilla. Place another teaspoon of guacamole on top. Place a half of cherry tomato on top and sprinkle the diced bell pepper over it.