Mini Mexican filo cups

Name: Mini Mexican filo cups
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Ingredients: 4 sheets filo pastry; Olive oil cooking spray; 1 small tomato, diced; 125g can corn kernels, drained; 125g can red kidney beans, drained, rinsed; 1/2 small avocado, diced; 1 tbsp lemon juice; 1/2 tsp tabasco sauce; 1 tbsp chopped fresh coriander leaves

www.taste.com.au

Your recipes

Prep Time: 45 minutes

Cook Time: 10 minutes

Total: 55 minutes

Author : Claire Brookman

vegetarian easy bake

Ingredients

Remove All · Remove Spices · Remove Staples

Export 9 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Preheat oven to 180°C/160°C fan-forced. Grease two 12-hole, 1 1/2 tablespoon capacity muffin pans. Place 1 sheet filo on a flat surface. Spray with oil. Top with 1 sheet filo. Repeat layering with 2 sheets filo. Cut filo stack in half crossways. Cut each half lengthways into 3 strips. Cut each strip into 4 to make a total of 24 squares. Line holes with filo squares. Spray with oil. Bake for 10 minutes or until golden. Stand in pan for 2 minutes. Transfer to a wire rack to cool completely.

Step 2

Place tomato, corn, beans, avocado, lemon juice, tabasco and coriander in a bowl. Stir to combine. Season with salt and pepper. Divide mixture between cases. Serve immediately.