Flaky Guacamole Cups

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 46.9
  • Total Fat: 2.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 175.5 mg
  • Total Carbs: 5.9 g
  • Dietary Fiber: 1.4 g
  • Protein: 1.3 g

View full nutritional breakdown of Flaky Guacamole Cups calories by ingredient


Introduction

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! Make these no more than an hour before serving them for the best appearance. 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! Make these no more than an hour before serving them for the best appearance.
Number of Servings: 15

Ingredients

    ½ cup cooked cannellini beans (if using canned, use a low-salt variety and rinse well)
    1 red onion, finely chopped, divided
    ½ of a jalapeno, seeded
    ¼ tsp black pepper
    ½ tsp cumin
    ½ 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)

Tips

Phyllo cups: http://www.fillofactory.com/pastry-shells/1-9-oz-all-natural-mini.html


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.

Serving Size: Makes 15 mini tarts

Number of Servings: 15

Recipe submitted by SparkPeople user JO_JO_BA.