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Black Bean Salsa in Phyllo Cups

Source of Recipe


LHJ, Recipes 2000






List of Ingredients



• 1 (15-1/2-oz.) can black beans, drained and rinsed
  
• 2 Tbsp fresh lime juice
  
• 1 chipotle chile in adobo, minced
  
• 1/2 cup finely diced ripe mango *
  
• 1/4 cup finely diced tomato
  
• 2 Tbsp chopped fresh cilantro
  
• 1 green onion, thinly sliced
  
• 1/2 tsp salt
  
• 2 boxes (2 oz. each) frozen mini phyllo pastry shells
  






Instructions



1. Heat oven to 350 degrees (F). Coarsely mash 1/2 cup of the beans, the lime juice and chipotle chile in a medium bowl. Stir in remaining beans, mango, tomato, cilantro, green onion and salt.
   
   
2. Arrange phyllo shells on a large cookie sheet. Divide and fill with the bean mixture, using about 1 tablespoon for each phyllo shell.
   
   
3. Bake for 8 minutes, until warm. Serve immediately.
   
   Makes 30 appetizers.
   
   Per Appetizer: 39 calories, 1 g total fat, 0 g saturated fat, 0 mg cholesterol, 89 mg sodium, 5 g carbohydrates, 1 g protein.
   
   






Final Comments


* The mango should be fully ripened for use in this recipe. If you need to speed up the ripening process, store mangoes in a small paper bag. Loosely close the bag and store at room temperature.