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. 

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
  1. Remove 4 sheets of phyllo dough from package.  Cover with a clean towel.
  2. Mix melted butter and 1/2 teaspoon taco seasoning together.
  3. Place one sheet of phyllo dough on a cutting board. Brush very lightly with butter. 
  4. 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.
  5. Using a pizza cutter or a sharp knife, cut dough into 3 inch squares.
  6. Grab each stack and place into a mini muffin tin pressing dough down into corners.
  7. Bake in a preheated oven at 375 degrees for 8-10 minutes until golden. When slightly cooled, carefully remove from muffin tins. 

Beans
  1. 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
  1. Add 1-2 teaspoons of beans to the bottom of each cup. 
  2. Add a small amount of cheese, tomatoes, guacamole so cups are full. Top with olives and fresh chopped cilantro.

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