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Cowboy caviar cups
heartfoundation.org.au|Helpline 13 11 12

Cowboy caviar cups

10 minutes (preparation 30 minutes)
Serves 8 as side dish
  • 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 
  • 400g can no added salt black beans, rinsed, drained  
  • ½ red capsicum, finely chopped 
  • 1 roma tomato, cut into 1cm dice 
  • 1/3 cup frozen corn kernels, thawed  
  • 2 tablespoons pickled sliced jalapenos, finely chopped 
  • 2 teaspoons red wine vinegar 
  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 (1/3 cup capacity) non-stick muffin trays (see Tips). 
  2. Cook in 180C oven (fan-forced) for 7-8 minutes or until golden. Cool in tray. 
  3. Coarsely mash avocado with lime juice in a bowl. Stir in half the onion and ¼ cup coriander.  
  4. Place remaining onion and coriander in a large bowl. Stir in beans, capsicum, tomato, corn, jalapeno and vinegar.  
  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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