Black Bean Taco Cups
Appetizers are never out of season. I serve appetizers at just about every get-together we have and there are times when all I want for dinner are appetizers.
Ingredients
Phyllo Cups
- 1 roll frozen phyllo dough thawed
- 1/4 cup butter melted
- 1/2 teaspoon taco seasoning
Filling
- 1 can black beans rinsed
- 1/2 teaspoon taco seasoning
- 1/2 cup chopped tomatoes
- 1/2 cup shredded cheddar cheese
- 1/2 cup guacamole
- 1/2 cup sliced olives
- 2 Tablespoons fresh cilantro chopped
Instructions
Phyllo Cups
- Remove 4 sheets of phyllo dough from package. Cover with a clean towel.
- Mix melted butter and 1/2 teaspoon taco seasoning together.
- Place one sheet of phyllo dough on a cutting board. Brush very lightly with butter.
- Place another sheet of dough directly on top of the first sheet. Brush very lightly with butter. Repeat with a third sheet. Place fourth sheet on top, but do not butter.
- Using a pizza cutter or a sharp knife, cut dough into 3 inch squares.
- Grab each stack and place into a mini muffin tin pressing dough down into corners.
- Bake in a preheated oven at 375 degrees for 8-10 minutes until golden. When slightly cooled, carefully remove from muffin tins.
Beans
- Pour beans into a colander and rinse to remove all sauce. Shake to remove any excess water. Pour beans into a bowl and mix in 1/2 teaspoon taco seasoning.
Assemble Cups
- Add 1-2 teaspoons of beans to the bottom of each cup.
- Add a small amount of cheese, tomatoes, guacamole so cups are full. Top with olives and fresh chopped cilantro.
