Step 1

Preheat oven to 180°C. Spray a 12-hole, 3/4-cup capacity texas muffin pan with oil. Lightly spray both sides tortillas with oil. Press 1 tortilla into each muffin hole. Weigh each down with a dariole mould (see tip). Bake for 8 to 10 minutes or until golden and crisp. Cool in pan. Repeat with remaining tortillas to make 20 cups.

Step 2

Carefully remove tortilla cups from pan. Store in an airtight container lined with foil until required.

Step 3

Heat oil in a large frying pan over medium heat. Add onions, garlic and chilli. Cook for 4 to 5 minutes or until tender. Add cumin. Cook for 30 seconds. Add beans and cook for 5 minutes or until warmed through.

Step 4

Divide lettuce between tortilla cups. Top with bean mixture. Toss avocado in 1/4 cup lime juice and spoon into cups. Top with tomato, coriander and sour cream. Serve.