1 Cup Cooked Black Beans
1 Cups Sweet Corn Kernels
1 Cup Diced Tomatoes
1 Jalapeno Pepper, finely diced
1 Small Onion, finely diced
2 Tbsp. Chopped Cilantro
2 Tbsp. Vegetable Oil
2 Limes
Salt and Pepper to Taste
1 Pkg. Mini Tortilla Cups
| Directions: |
| 1. |
Remove skin from roast half duck. Remove meat from bones; finely shred meat. |
| 2. |
Mix all ingredients except limes and tortilla cups in a non reactive bowl. |
| 3. |
Juice the two limes and add juice to mixture. Season to taste with salt and pepper. |
| 4. |
Spoon mixture into tortilla cups. Garnish with sprigs of cilantro. Serve at room temperature. |
| Serving Size: 70 Pieces |
