Ingredients
- 24 wonton wrappers (see tip)
- Olive oil cooking spray
- 2 large avocados
- 2 tablespoons lime juice
- ½ cup chopped fresh coriander, plus sprigs to garnish
- ½ red onion, finely chopped
- 400 g can no added salt black beans, rinsed, drained
- ½ red capsicum, finely chopped
- 1 roma tomato, cut into 1 cm dice
- ⅓ cup frozen corn kernels, thawed
- 2 tablespoons pickled sliced jalapenos, finely chopped
- 2 teaspoons red wine vinegar
Method
Step 1
Lightly spray both sides of each wonton wrapper with olive oil. Press wrappers into a 24 hole non-stick mini muffin tray or 2 x 12 hole (⅓ cup capacity) non-stick muffin trays (see Tips).
Step 2
Cook in 180 °C oven (fan-forced) for 7-8 minutes or until golden. Cool in tray.
Step 3
Coarsely mash avocado with lime juice in a bowl. Stir in half the onion and ¼ cup coriander.
Step 4
Place remaining onion and coriander in a large bowl. Stir in beans, capsicum, tomato, corn, jalapeno and vinegar.
Step 5
Spoon 1 teaspoon mashed avocado into each wonton cup. Top with bean mixture. Dollop remaining avocado on top. Garnish with coriander sprigs.
Tips
- Wonton cups can be made in either mini or regular sized muffin pans.
- Wonton wrappers are available from the refrigerated cabinet in major supermarkets and from Asian grocery stores.
- Unfilled wonton cups will keep for 2 days in an airtight container. Add filling just before serving. Use up any excess filling in salads, wraps or sandwiches.
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