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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 15 |
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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. 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 of a jalapeno, seeded |
1/4 tsp black pepper |
1/2 tsp cumin |
1/2 tsp mexican chili powder (or ancho chile powder) |
juice of 1 lime, divided |
3 cloves garlic |
1 tsp sea salt, divided |
1 very ripe avocado, peeled and diced |
1 plum tomato, diced |
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) |
Directions:
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.
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