MEXICAN-STYLE SNACKS 3 WAYSCrispy Tortilla Cups Ingredients:Serves: 24For the Mexican Tortilla Cups:24 small tortilla wraps1 can KOO Black Beans in flavoured Brine, drained 1 can KOO Whole kernel corn in Brine, drained 2 large tomatoes red onion cup fresh coriander, finely choppedSalt & pepper, to taste 1 cup cheddar cheese, grated 1/3 cup sour creamServing Suggestions:Lime wedges Fresh Avocado, cubed Method1. Preheat the oven to 180 and grease two 12-hole muffin trays. 2. Add each of the tortillas into the cups, gently pleating the edges of the tortillas so that they fit snugly inside each cup. Bake for 10-12 minutes, or until the tortilla cups have hardened slightly on all sides.3. In a large bowl, combine the drained KOO black beans and KOO corn kernels. 4. Finely chop the tomatoes and red onion and add this to the beans. 5. Add half the chopped coriander & seasoning and mix well. 6. Spoon this mixture into the tortilla cups in the muffin tin. 7. Sprinkle each cup with cheese and bake until the cheese has melted, and the cups are warmed through, 5-6 minutes.8. Remove these from the muffin tray and garnish each cup with a dollop of sour cream, fresh avocado and the rest of the chopped coriander. 9. Serve the tortilla cups with a squeeze of lime, while still warm and ENJOY!!Mince & Black Bean Pies Ingredients:Serves: 48For the Mexican Pies4 sheets store bought puff pastry, thawed (keep in fridge until needed) onion, finely diced1 clove garlic, crushed tsp chilli flakes (optional)200g beef mince1 can KOO Black Beans in Mexican Style Sauce with Red Bell Peppers can KOO Whole Kernel Corn in Brine, drained Fresh corianderSalt and pepper to taste1 cup cheese, grated1 egg, beatenServing SuggestionsFresh coriander leavesCreamy sour cream dipMethod1. Preheat the oven to 180 and line a tray with baking paper. 2. Fry the onions gently, 5-10 minutes, until soft. Add the garlic and chilli flakes and stir for 1 minute3. Add the mince and fry until browned, 5 minutes.4. Add the KOO black beans in Mexican style sauce with red bell peppers and the corn and season to taste.5. Stir through the fresh coriander and set aside to cool slightly.6. On a floured surface, lay out the puff pastry sheets. It is easiest to work with cold pastry. 7. Roll until 0,5mm thick and use the empty KOO can to press out 48 circles. 8. Spoon the bean filling onto one half of each pastry circle, leaving a rim of cm. Add a small pile of grated cheese on top of the mince9. Wet the edge of the pastry using your finger then fold the other half of pastry over to form a half moon. Use a fork to press down and seal the pies. *Chefs tip: these can be baked immediately or frozen for up to 2 months.10. Place the pies on the prepared baking tray, brush with egg and bake for 15 20 minutes until golden and crispy. 11. Serve the warm pies on a platter with a creamy dip. Garnish with a handful of fresh coriander leaves and ENJOY!! Protein-Packed No-Bake Brownie Balls IngredientsServes: 15-20For the Bean Balls1 can KOO Black Beans, drained and rinsed150g pitted dates (baking dates or fresh)1 tbsp coconut oil2 tbsp cocoa powder cup desiccated coconut cup chopped almondsCoating the balls:1 cup dark chocolate chips1 tsp coconut oil cup white chocolate chips cup milk chocolate chips MethodFor the Brownie Balls1. Rinse & drain the KOO black beans then pat them dry. 2. In a blender or food processor add the black beans along with the dates, coconut oil & cocoa powder. Blend until a smooth paste is formed. 3. Transfer the mixture to a large bowl. Add the coconut and nuts and fold together gently. 4. Use a spoon to measure out 15-20 equal portions and roll them into balls. Set in the fridge.Coating the balls1. Melt the dark chocolate chips along with the coconut oil in 15 second intervals in the microwave. 2. Dip the balls into the melted dark chocolate and lay on a tray lined with baking paper to set.3. Melt the white and milk chocolate chips in separate bowls. 4. Drizzle the balls with either white or milk chocolate. Allow to set in the fridge.5. Serve these delicious black bean balls after dinner or store in the fridge to enjoy as an energy snack during the day!