Meal Type: Salads
1 (10-count) package yellow or white corn tortillas
¼ cup olive oil
¼ teaspoon sweet paprika
¼ teaspoon dried dill leaves
1/8 teaspoon garlic powder
3 to 4 cups thinly sliced cabbage
1 large carrot, coarsely grated
½ cup thinly sliced red onion
3 Zingers spears, cut into matchsticks
1 (15-ounce) can black beans, rinsed and drained
½ cup sour cream
¼ cup pickle juice from jar of Zingers
1 tablespoon sugar
¼ teaspoon salt
¼ teaspoon black pepper
¼ cup chopped fresh cilantro
In a small bowl, mix olive oil, paprika, dill and garlic powder. Brush both sides of tortillas with olive oil mixture. Gently push each tortilla into an ungreased glass custard cup. Line each with a paper or foil cupcake baker and fill with rice or dried beans. Bake in oven preheated to 400 degrees for 7 minutes. Carefully remove liners from the tortilla baskets. Return to oven and continue to bake for 5 more minutes, until golden brown and crispy. Lift tortilla baskets from custard cups and place on wire rack to cool. The baskets can be prepared the day before serving. Store in a covered container.
In a large bowl, combine cabbage, carrot, onion, pickles and black beans.
In a smaller bowl, mix sour cream with pickle juice, sugar, salt and pepper. Pour over the cabbage mixture and toss. Chill for at least 2 hours.
Spoon cabbage salad into tortilla baskets. Sprinkle with chopped cilantro. Serve.
Tips for the cook
Want to add a little more zing to the salad? Mince one or two of the little hot peppers in the Zingers jar and stir into the salad. Wow!