Festive Mini-Tacos

Festive Mini-Tacos

No cooking required! These Mexican-style two-step mini tacos are made in just 15 minutes and can serve a group.

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

24

appetizers

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
  1. Mix mayonnaise, cumin, salt, cinnamon and honey in medium bowl. Stir in beans and celery.
  2. Spoon about 1 1/2 tablespoonfuls mixture into each taco shell. Sprinkle with cranberries and cilantro.
Makes 24 appetizers
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Appetizer)
  • Calories 65
    • (Calories from Fat 25),
  • Total Fat 3g
    • (Saturated Fat 0g,),
  • Cholesterol 0mg;
  • Sodium 125mg;
  • Total Carbohydrate 10g
    • (Dietary Fiber 2g,
  • Protein 2g;
Percent Daily Value*:
    *Percent Daily Values are based on a 2,000 calorie diet.