Easy Six-Layer Baked Taco Cups
Ingredients:
- six 5-inch tortillas (I used white corn tortillas)
- one 15-ounce can black beans, drained and rinsed
- one 3.8-ounce can sliced black olives, optional
- one 4-ounce can sliced jalepeno peppers, optional
- cumin, for sprinkling
- 1 medium ripe tomato, diced (Roma or vine-ripened)
- about 1 cup shredded cheese (Mexican blend, Monterrey Jack, Pepper Jack, queso fresco, etc.)
- salsa, for garnishing
- sour cream, for garnishing
- 1 medium ripe avocado, peeled and diced for garnishing
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