Caribbean Toastie Cups with Avocado, Mango and Mint

Crisp tortilla cups filled with a vibrant mixture of red pepper, avocado, mango, kidney beans, and fresh mint.

Vegetarian Healthy Appetiser Mango Avocado Tortilla

Estimated Nutrition

Calories

kcal / serving

1992 kcal total

Carbs

11g

per serving

264 g total

Fat

per serving

72 g total

Protein

per serving

48 g total

Cook Time

minutes

Serves

cups

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

piece

Avocado

peeled, stoned, 1cm dice

125

Mango

peeled, stoned, 1cm dice

piece

Lime

juice only

GrainsCereals

piece

Flour Tortilla

white, whole-meal or seeded, 19cm diameter

LegumesPulses

200

Red Kidney Beans

canned, drained and rinsed

NutsSeeds

tbsp

Mint

leaves only, finely chopped

pinch

Sea Salt

to taste

pinch

Black Pepper

to taste

OilsFats

spray

Oil

for greasing

tbsp

Extra Virgin Olive Oil

optional

Vegetables

piece

Red Pepper

seeds removed, 1cm dice

piece

Spring Onion

trimmed and finely sliced

piece

Red Chilli

seeds removed if preferred, finely chopped

Method

Divide the filling evenly among the tortilla cups and serve immediately.

Remove cups from the oven and place on a serving plate.

Season the filling with salt, pepper, and optional oil.

Preheat the oven to 200°C and spray two 12-hole shallow cupcake trays with oil.

Cut the stacked tortillas into quarters to create 24 pieces.

Mix the pepper, avocado, mango, beans, onions, chilli, lime juice, and mint in a bowl.

Bake for five minutes until the cups are crisp and brown.

Press one tortilla quarter firmly into each cupcake hole to form a cup shape.