Flaky Guacamole Cups
None
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 15
vegetarian
summer
advance
hors doeuvres
appetizers
vegan
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 1/4 teaspoon black pepper
- 1/2 teaspoon cumin
- 3 garlic cloves
- 1 plum tomato diced
- 1/2 jalapeno, seeded
- 1 teaspoon sea salt divided
- 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 teaspoon mexican chili powder (or ancho chile powder)
- 1 lime, juice of divided
- 1 very ripe avocado peeled and diced
- 15 miniature miniature phyllo cups baked (i like the fillo factory's all natural mini shells, whic
- Carbohydrate 3.48178133324092 g
- Cholesterol 0 mg
- Fat 2.017391833305 g
- Fiber 1.20427497133195 g
- Protein 0.548566833312605 g
- Saturated Fat 0.289873416661674 g
- Serving Size 1 1 Serving (44g)
- Sodium 120.248066664959 mg
- Sugar 2.27750636190897 g
- Trans Fat 0.148529433328642 g
- Calories 31 calories
1. 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. 2. Scrape into a bowl and add avocado, tomato, remaining onion and remaining lime juice. 3. Fold vegetables in well, then taste and add salt if needed. 4. Place phyllo shells on a tray and fill each with the guacamole mixture. 5. Cover with plastic wrap and store in the fridge until ready to serve
