Flaky Guacamole Cups - cooking recipe

Ingredients

1/2 cup cooked cannellini beans (if using canned, use a low-salt variety and rinse well)
1 red onion, finely chopped, divided
1/2 jalapeno, seeded
1/4 teaspoon black pepper
1/2 teaspoon cumin
1/2 teaspoon Mexican chili powder (or ancho chile powder)
1 lime, juice of, divided
3 garlic cloves
1 teaspoon sea salt, divided
1 very ripe avocado, peeled and diced
1 plum tomato, diced
15 miniature miniature phyllo cups, baked (I like The Fillo Factory's All Natural Mini Shells, which are vegan, preservative and trans-fat free)

Preparation

In a food processor, puree the beans, half the onion, jalapeno, pepper, cumin, chili powder, half the lime juice, garlic and half the salt until smooth.
Scrape into a bowl and add avocado, tomato, remaining onion and remaining lime juice.
Fold vegetables in well, then taste and add salt if needed.
Place phyllo shells on a tray and fill each with the guacamole mixture.
Cover with plastic wrap and store in the fridge until ready to serve.