Tortilla wraps shaped as witch hats, filled with zesty beans, corn, and veggies for festive occasions.
# Components:
→ Tortilla and Shaping
01 - 8 large flour tortillas
02 - 1 tablespoon olive oil, for brushing
→ Filling
03 - 1 cup black beans, drained and rinsed
04 - 1 cup frozen corn kernels, thawed
05 - 1 cup shredded cheddar cheese
06 - 1/2 cup diced red bell pepper
07 - 1/2 cup diced tomatoes, seeds removed
08 - 1/4 cup chopped green onions
09 - 2 tablespoons chopped fresh cilantro
10 - 1 teaspoon ground cumin
11 - 1/2 teaspoon smoked paprika
12 - Salt, to taste
13 - Black pepper, to taste
→ Decoration
14 - 1/4 cup sour cream, for piping
15 - 16 black olive slices, for "buckles"
# Directions:
01 - Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - Stack the flour tortillas and cut each one into a large triangle shape. Consider using a template for consistency. Reserve any tortilla scraps for other culinary uses.
03 - Brush both sides of each tortilla triangle lightly with olive oil. Roll each triangle into a cone shape, overlapping the edges to create a stable hat form. Use toothpicks to secure the cones if necessary.
04 - Place the formed cones seam-side down on the prepared baking sheet. Bake for 7 to 10 minutes, or until the tortillas are golden brown and crisp. Allow them to cool slightly, then carefully remove any inserted toothpicks.
05 - In a large mixing bowl, combine the drained and rinsed black beans, thawed corn kernels, shredded cheddar cheese, diced red bell pepper, diced tomatoes, chopped green onions, chopped cilantro, ground cumin, smoked paprika, salt, and pepper. Mix thoroughly to ensure all ingredients are evenly distributed.
06 - Carefully fill each baked tortilla hat cone with the prepared filling mixture, using a spoon to gently pack it into place.
07 - Using a piping bag or a small zip-top bag with a corner snipped, pipe a decorative band of sour cream around the base of each hat. Embellish each band with two black olive slices to resemble buckles.
08 - Serve these festive witch hat wraps immediately. For optimal crispness, they can be refrigerated for up to 2 hours before serving.
