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 min
  • Total Time 15 min
  • Servings 24

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.

Expert Tips

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.

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

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