These cup-shaped crisps are filled with black beans and salsa, flavored with lime and cilantro.

Martha Stewart Living, October 1993


Recipe Summary

Makes 2 dozen


Ingredient Checklist


Instructions Checklist
  • Pick over beans and remove any broken ones or foreign objects. Place in a pot and cover with cold water. Bring to a strong boil, and return beans to pot. Add cold water to cover by 2 inches. Add bay leaf, bring to a boil, and simmer until tender, about 1 hour. In the last 10 minutes of cooking, add 2 teaspoons salt. Let beans cool in the liquid.

  • When beans are cool, drain well. Whisk together lime juice, olive oil, cumin, and salt and pepper to taste. Add to beans and mix well. Refrigerate for a few hours or overnight.

  • Cut flesh from the mango in 2 pieces, slicing along pit. Cut away skin. Coarsely chop flesh; place in a small bowl. Add cilantro, scallion, and jalapeno; set aside.

  • Heat oven to 375 degrees. On a nonstick baking sheet, evenly sprinkle 1 tablespoon cheese into a rough 3-inch circle. Repeat twice. Have a spatula and a standard-size muffin tin ready.

  • Bake cheese for 6 to 7 minutes, turning tray after 4 minutes. Tuiles should be lacy looking and sizzling a bit in the middle.

  • Remove a tuile with a spatula and place on top of a muffin cup; place egg on cheese to form a cup shape. Repeat with remaining tuiles. Continue baking and shaping tuiles in batches until all cheese has been used. Remove tuiles from cups when cool.

  • To serve, drain beans and place a few tablespoons in each tuile. Top with a heaping tablespoon of mango salsa.

Cook's Notes

Cooking times for the tuiles may vary from oven to oven; watch them carefully.