Mini Bean Black Cups Stuffed with Guacamole

This was a really fun dish! I love the idea of the serving cup being edible and not being the typical chip or bread.  For the filling I used avocado guacamole but you could try out something new and fun like Edamame Guacamole or Garbanzo Guacamole.

Mini Bean Black Cups

Mini Bean Black Cups Stuffed with Guacamole
Recipe from cakebatterandbowl.com

1 (15.5 ounce) can black beans, rinsed and drained
1/2 cup whole wheat or gluten-free flour
1 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon salt
2 tablespoons olive oil
1 cup of your favorite guacamole

Preheat oven to 350ºF. Spray a 24 cup mini-muffin tray with cooking spray. Pulse black beans, flour, cumin, paprika, salt, and olive oil in a food processor until soft dough forms. Place dough evenly into the 24 mini-muffin cups and form mini-cups by spreading dough up the sides of each cup. Bake the cups for 15 to 20 minutes at 350ºF or until set. Cool completely, about 30 minutes, and fill cups evenly with guacamole.

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Zucchini Chocolate Chip Cookies

Of course I love all things veggie but sometimes and for some people you have to sneak them in there. So this is a great dessert recipe that also has a bunch of zucchini hidden inside 🙂  These taste just like chocolate chip cookies – YUM – but with a great added bonus! I am sure by the time my little kiddos are ready to eat cookies they will already be super veggie lovers, but I still think, why not have the extra fiber and veggies in there 🙂

Zucchini Chocolate Chip Cookies
2 1/2 dozen cookies

Wet Ingredients
1 Ener-G Egg Replacer
1/2 cup earth balance
1/2 cup brown sugar
1/3 cup agave
1 tablespoon vanilla extract
Dry Ingredients
1 cup white flour
1 cup whole wheat flour
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg

1-2 cup finely shredded zucchini (I like to use more, as it is a great way to sneak a veggie into a dessert!)
12 oz chocolate chips..vegan

  1. Pre-heat oven to 350 Degrees.
  2. Combine wet ingredients in a medium sized bowl.
  3. Combine dry ingredients in a large bowl.
  4. Combine zucchini and chocolate chips into the wet ingredients and blend well.
  5. Mix all ingredients together and mix well.
  6. Drop by spoonful (I love to use a small ice cream scooper) onto greased baking sheet or silicon baking sheet, and flatten with the back of a spoon.
  7. Bake for 13- 15 minutes.
  8. Cool on a rack and enjoy!

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