Ingredients
- 1 cup guacamole
- 2 Tbsp pepitas
- 2 Tbsp sundried tomatoes
- 2 slices bacon
- 2 Tbsp cotija cheese
- 4 ea 6" flour tortillas
Instructions
- Lightly toast pumpkin seeds in sauté pan on medium heat for1-2 minutes tossing frequently.
- Soak sundried tomatoes in warm water for about 15 minutes to reconstitute.
- Drain well and rough chop sundried tomatoes.
- Cook bacon until crisp and dice.
- Cut tortillas using a 3" round cutter.
- Brush each round with oil and place in a standard size muffin tin.
- Bake in a 400F oven for 5 minutes or until golden brown and crisp.
- Remove from oven and cool for assembling.
Assembly Instructions
- Place ¼ c guacamole in bottom of baked tortilla cup.
- Top with ½ T chopped bacon.
- Add ½ T each pepitas, ½ T sundried tomatoes and ½ T cotijacheese.
Notes
Option to use corn tortillas instead of flour.
Low Food Waste Tip: Cut remaining tortilla and bake or deep fry for a salad topper.
Nutrition
Serving: 1cup | Calories: 250kcal | Carbohydrates: 23g | Protein: 7g | Fat: 14g | Saturated Fat: 4g | Sodium: 610mg | Fiber: 5g