Flaky Guacamole Cups
- Ready In:
- 40mins
- Ingredients:
- 12
- Yields:
-
15 tartlets
- Serves:
- 15
ingredients
- 118.29 ml cooked cannellini beans (if using canned, use a low-salt variety and rinse well)
- 1 red onion, finely chopped, divided
- 1 jalapeno, seeded
- 1.23 ml black pepper
- 2.46 ml cumin
- 2.46 ml Mexican chili powder (or ancho chile powder)
- 1 lime, juice of, divided
- 3 garlic cloves
- 4.92 ml sea salt, divided
- 1 very ripe avocado, peeled and diced
- 1 plum tomato, diced
- 15 miniature miniature phyllo cups, baked (I like The Fillo Factory's All Natural Mini Shells, which are vegan, preservative and trans-fat free)
directions
- In a food processor, puree the beans, half the onion, jalapeno, pepper, cumin, chili powder, half the lime juice, garlic and half the salt until smooth.
- Scrape into a bowl and add avocado, tomato, remaining onion and remaining lime juice.
- Fold vegetables in well, then taste and add salt if needed.
- Place phyllo shells on a tray and fill each with the guacamole mixture.
- Cover with plastic wrap and store in the fridge until ready to serve.
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RECIPE SUBMITTED BY
<p>Montessori teacher, nutritionist and pastry chef: baking is my passion, but teaching the value of good food to whole families is close to my heart too! I have a passion for re-instilling the love of good-quality, home-made and mostly healthy food into the hearts and kitchens of children and their families today. I believe that any ?homemade? food, even when labelled as naughty, is a more wholesome treat than pre-packaged, cookie-cutter junk.</p>
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