Flaky Guacamole Cups
From jo_jo_ba 12 years ago
- 40 minutes to make
- Serves 15
Pass up the gooey, cheesy appetizers at the next holiday party – make these bites of creamy guacamole in crispy, flaky phyllo cups instead! You’ll get the same decadent experience but with healthy fats and lots of vitamins! Read more Make these no more than an hour before serving them for the best appearance. See less
Ingredients
- ½ cup cooked cannellini beans (if using canned, use a low-salt variety and rinse well) shopping list
- 1 red onion, finely chopped, divided shopping list
- ½ of a jalapeno, seeded shopping list
- ¼ tsp black pepper shopping list
- ½ tsp cumin shopping list
- ½ tsp Mexican chili powder (or ancho chile powder) shopping list
- juice of 1 lime, divided shopping list
- 3 cloves garlic shopping list
- 1 tsp sea salt, divided shopping list
- 1 very ripe avocado, peeled and diced shopping list
- 1 plum tomato, diced shopping list
- 15 pre-baked phyllo pastry “mini shells” (I like The Fillo Factory’s All Natural Mini Shells, which are vegan, preservative and trans-fat free) shopping list
How to make it
- 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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