Black Bean and Corn Taco Cups

You can make these with any kind of taco filling. This is just one particular version that I came up with one day. But feel free to use meat, melt cheese on top, leave out anything you don't like or add things you do like. Just experiment. That's what I do.

Ingredients:
Corn tortillas
Black beans (cooked or canned - drain and rinse them)
Frozen corn
Chopped fresh mushrooms
Chopped fresh zucchini
Taco seasoning (either a pre-made gluten-free one, or just mix chili powder, cumin, onion powder, garlic powder, and salt and pepper until you think it tastes good)

To prepare the tortillas, soften them either in the microwave or in a pan on the stove. Press them into lightly greased muffin pans. They'll be kind of cone-shaped, but once you put the filling in and bake them in the oven the bottoms will flatten out and they'll look like cups. It's okay if they crack a bit when you do this. The tops of the tortillas will stick up out of the muffin pans. Cook all of the other ingredients in a little bit of oil or butter until the zucchini and mushrooms are soft. Fill the tortillas with the filling (put in enough so that it goes up as high as the top of the muffin pan). Bake in the oven at 350 F for about 15 minutes, until the tortilla edges are crisp and you can lift them easily out of the muffin pan. Top with salsa, sour cream, avocado, fresh lettuce and tomatoes, or whatever you like. They do fall apart a little bit, so you'll need to eat them with a knife and fork, but it's a nice change from regular every-day tacos (which really do become an every day thing when you're gluten free!).