Flaky Guacamole Cups
Ready In: 40 mins
Serves: 15
Yields: 15 tartlets
Ingredients
- 1⁄2 cup cooked cannellini beans (if using canned, use a low-salt variety and rinse well)
- 1 red onion, finely chopped, divided
- 1⁄2 jalapeno, seeded
- 1⁄4 teaspoon black pepper
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon Mexican chili powder (or ancho chile powder)
- 1 lime, juice of, divided
- 3 garlic cloves
- 1 teaspoon 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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