• 15servings
  • 40minutes
  • 35calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, C, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup cooked cannellini beans (if using canned, use a low-salt variety and rinse well)

  2. 1 red onion , finely chopped, divided

  3. 1/2 jalapeno, seeded

  4. 1/4 teaspoon black pepper

  5. 1/2 teaspoon cumin

  6. 1/2 teaspoon Mexican chili powder (or ancho chile powder)

  7. 1 lime, juice of , divided

  8. 3 garlic cloves

  9. 1 teaspoon sea salt , divided

  10. 1 very ripe avocado , peeled and diced

  11. 1 plum tomato , diced

  12. 15 miniature miniature phyllo cups , baked (I like The Fillo Factory's All Natural Mini Shells, which are vegan, preservative and trans-fat free)

Instructions Jump to Ingredients ↑

  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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