Black Bean Salsa Cups

These delicious Black Bean Salsa Cups are quick and easy to make and perfect for summer entertaining!

Course Appetizers & Starters

Cuisine Mexican/Tex-Mex

Servings

Calories 124kcal

Author Michelle Ordever

Ingredients

Softened butter to brush muffin tin
12 wonton wrappers
1 medium tomato finely chopped
⅓ cup finely chopped red onion
2 tablespoons chopped cilantro
½ cup canned black beans drained and rinsed
1 small avocado finely chopped
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
Juice of ½ lime
12 black olive slices

Instructions

Preheat oven to 180C/350F/Gas 4.
Lightly butter each slot in a mini muffin pan using a pastry brush. (You can also use non-stick cooking spray.)
Gently place a wonton wrapper in each slot. Pressing it down into slot starting on one side then the other, rather than straight down, makes it a bit easier. There will be folds and overlapping.
Bake for 8 minutes, or until golden brown. Let them sit in the tin for a minute or so then remove onto a plate and cool.
Meanwhile, make the salsa. Place the tomato, red onion, and cilantro into a bowl.
Add the drained and rinsed black beans to the bowl.
Add the chopped avocado to the bowl along with the salt, pepper, and garlic powder. Pour in the lime juice.
Stir everything to combine.
Spoon into the cooled, baked wonton wrappers just before serving and top each with a black olive slice.
Serve immediately. Enjoy!

Video

Notes

You can make the salsa and the wonton cups in advance and assemble just before serving. Store the salsa, covered, in the refrigerator for up to 3 days. You may want to add more lime juice to prevent the avocado from browning - or add the avocado just before serving. Store the baked wonton cups in an airtight container in a cool, dry place.

Nutrition