Festive Mini-Tacos

Try this festive mini-taco recipe from Betty Crocker.

Festive Mini-Tacos

BettyCrockerRecipe by BettyCrocker

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15 minutes

15 minutes

24 appetizers

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Nutrition Info

  • 1 Appetizer
  • 65
  • 3g
    (Saturated Fat 0g)
  • 0mg
  • 125mg
  • 10g
    (Dietary Fiber 2g)
  • 2g
  • Percent Daily Value*
  • 2%

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Do-Ahead

    Prepare the taco filling 3 to 4 hours ahead of time, and refrigerate. Chop the cilantro and refrigerate. Ask a family member, or a guest who has arrived early, to help fill the mini-shells at the last minute.

  • Special Touch

    Serve these mini-tacos on a piece of southwestern pottery to highlight the south-of-the-border flavors of this appetizer.

Ingredients

  • 1/4  cup mayonnaise or salad dressing
  • 1/2  teaspoon ground cumin
  • 1/4  teaspoon salt
  • 1/8  teaspoon ground cinnamon
  • 1  teaspoon honey
  • 1  can (15 ounces) black beans, rinsed and drained
  • 1/3  cup thinly sliced celery
  • 1  package (3.8 ounces) miniature taco shells (24 shells)
  • 1/3  cup dried cranberries
  • 2  tablespoons chopped fresh cilantro

Directions

  1. 1Mix mayonnaise, cumin, salt, cinnamon and honey in medium bowl. Stir in beans and celery.
  2. 2Spoon about 1 1/2 tablespoonfuls mixture into each taco shell. Sprinkle with cranberries and cilantro.

Categories: Course, Appetizers, Cold Appetizers

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