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Bean Dip Egg Roll Cups
10 Prep Time
minutes
20 Cook Time
minutes
30 Total Time
minutes
20 Serving
size
Recipe by Pines Lakes Elementary.
Print Recipe
Ingredients
- butter (use for non-stick)
- 20 egg roll wrappers
- 3 avocados
- 1 small onion, finely chopped
- ½ cups banana pepper rings, finely chopped (set aside some of the juice)
- 1-15 oz. can low sodium black beans
- 1 cup fat free Greek yogurt
- 1 cup mild roasted tomato salsa
- 2 cup shredded cheddar cheese
- 1 pint cherry tomatoes
- 1 medium red bell pepper
Preparation
- Preheat oven to 350°F. Grease a muffin pan with butter, and place one wrapper in each cavity. Press lightly to form a cup shape. Bake for 8 to 10 minutes until golden brown.
- Remove wrappers from muffin pan, and set on wire rack to cool.
- In a bowl, mash together avocados, onions, banana peppers and banana pepper juice to make guacamole. Set aside.
- Puree black beans in blender. Pour into a piping bag.
- Pour yogurt into separate piping bag.
- Just before serving, pipe/layer beans, guacamole, spoonful of salsa, yogurt and cheese. Sprinkle chopped cherry tomatoes and bell peppers on top.
Tip: If you don’t have a piping bag, use a Ziploc bag and cut off a corner.
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