Halloween Taco Cups

Course: Appetizer, Appetizers and Snacks, Snack
Cuisine: Mexican, Vegetarian
Keyword: Dip, Fall, Halloween, Kid-friendly, Party, Tacos
Condition: Dairy Free, Gluten Free, Heart Health, Low Sodium, Nut Free
Servings: 4 servings

Ingredients

  • 1 large tortilla
  • cooking spray
  • salt
  • 1 cup guacamole
  • 1 cup pico de gallo
  • 1 cup black bean hummus
  • 2 tbsp green onion thinly sliced, green part only
  • 2 tbsp cilantro chopped
  • 1/4 cup black olives sliced

Instructions

  • Preheat oven to 350º F. Place tortilla on cutting board and use a paring knife to cut out spooky shapes: headstones, trees, ghosts, etc. Place on a parchment lined baking sheet and spray both sides with cooking spray, and sprinkle with salt. Bake for about 10 minutes, until lightly browned and crispy. Let cool. Using icing gel or edible marker (like Wilton), write RIP on tombstones.
  • Set out 4 clear plastic cups (8 oz cups) and evenly distribute black bean hummus into each cup. Then add pico de gallo, and finally topping with guacamole. Top with green onion, cilantro, and black olives. Prop tortilla cut outs into guacamole and serve!

Notes

Recipe inspired by Fork & Beans

Nutrition

Carbohydrates: 26g | Protein: 7g | Fat: 17g | Sodium: 420mg | Potassium: 455mg | Fiber: 8g | Vitamin C: 4mg

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