15 minutes
Appetizer
8 tortillas
2 tomatoes
1 red or yellow bell pepper
14,1 oz of kidney beans
1 lime
1 tablespoon olive oil
A few leaves of fresh cilantro
4,2 oz Boursin®
Preheat your oven to 350°F.
Flip a muffin tin upside down. Moisten the tortillas and wrap them tightly around each muffin tin to give them the shape of a tortilla bowl. Bake for 8 minutes.
Wash the tomatoes and bell pepper. Remove the seeds and dice finely.
Rinse and drain the kidney beans.
Squeeze the lime. Mix the lime juice with olive oil and add all the vegetables.
Place a large spoonful of the vegetables in each tortilla bowl. Add crumbled Boursin® and a few leaves of fresh cilantro.