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Beastly Beans with Mango Salsa in Cheddar Cups

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

  • yield: Makes 2 dozen

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Ingredients

  • 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

Directions

  1. Step 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. Step 2

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

  3. Step 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. Step 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. Step 5

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

Source
Halloween 2004, October Holiday 2004

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Reviews (2)

  • 5 Aug, 2008

    Kimkim, I haven't tried these cups with cheddar yet, but I've made them before with Parmesan using the same method as this and they worked well... perhaps it was because it is a harder, less melt-y cheese? I think I will use parmesan in this recipe when I try it. (sorry about your gooey mess...) I used a rammekin turned upside down as my cup mold. This might be easier to remove after it's cooled?

  • 6 Nov, 2007

    If anyone has any tips on making the cheese cups please share! Mine just ended up gooey melted cheese on a baking sheet. Not sure what I did wrong.