New This Month

Beastly Beans with Mango Salsa in Cheddar Cups


Eat some of this beastly salsa with a side of guacamoldy with creature chips.

  • Yield: Makes 2 dozen


  • 2 tablespoons fresh lime juice
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon ground cumin
  • Pinch of cayenne pepper (optional)
  • 1 can (15 ounces) black beans, drained and rinsed
  • Coarse salt and freshly ground pepper
  • 1 small ripe mango, peeled and cut into 1/4-inch dice
  • 1/4 cup loosely packed cilantro leaves, finely chopped
  • 1 scallion, thinly sliced
  • 1 small fresh jalapeno chile, seeded and finely chopped
  • 12 ounces sharp orange cheddar cheese, grated on the medium holes of a box grater


  1. Whisk together lime juice, oil, cumin, and cayenne (if desired) in a medium bowl. Add beans; toss well to coat. Season with salt and pepper. Cover, and refrigerate at least 3 hours or overnight.

  2. Toss together mango, cilantro, scallion, and jalapeno in a medium bowl. Refrigerate, covered, until ready to serve.

  3. Preheat oven to 375 degrees. Have a standard muffin tin ready. Sprinkle 1 tablespoon cheese on a nonstick baking sheet to form a rough 3-inch circle. Make 3 more circles. Bake, rotating sheet after 4 minutes, until circles appear lacy and sizzle in middles, 6 to 7 minutes total.

  4. Using a spatula, immediately transfer 1 circle to a cup in muffin tin; gently push down with fingers to form a cup shape. Repeat with remaining circles. Continue forming and baking cheese circles in batches until all cheese is used. Remove cheese cups from tin when cool.

  5. Just before serving, place 1 heaping tablespoon beans and 1 tablespoon mango salsa in each cheddar cup.

Cook's Notes

The beans and mango salsa can be made up to 1 day ahead. Refrigerate them separately, covered with plastic wrap.

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