Avocado and Corn Wonton Cups

Avocado and corn wonton bites on a black tray

5 from 1 vote

Avocado and Corn Wonton Cups

Easy to put together in a few minutes, these Avocado and corn Wontons cups bring an explosion of complex flavors nestled together in crunchy morsels of bliss! Plus, these Corn Avocado Wonton cups are fresh, spicy, super delicious, and flavor-packed in every bite!

Prep: 10

Cook: 10

Total: 20

Course: Appetizer

Cuisine: Egg-free, Nut-free, Vegetarian

Servings:

Calories: 237kcal

Author: Ruchi

Ingredients

8-10 Wonton Wrappers
2 medium Avocados riped
⅓ cup Corn Kernels drained and rinsed
¼ cup Black beans or any other beans - read tips above
3 tablespoons Red Bell pepper diced
2 Green Onions diced
1 Jalapeño remove seeds and dice
2 tablespoons Chopped cilantro leaves
2 tablespoons Lime juice
1 teaspoon Cumin powder
1 teaspoon Black pepper
- - Salt to taste

Instructions

BAKE WONTON CUPS

Spray or brush the taco mold tin with cooking spray. This will help the wonton wrapper to stick to the mold and for easy removal after baking.
Place the wonton cup in the mold and tuck it to the bottom, and each groove and corner of the muffin tin.
Brush it again gently.
Place them in the airfryer.
Bake the wontons for 8 minutes at 325ºF, until golden and crispy, with little bubbles on them.
Tip — Keep a watchful eye around 6-7 minutes, as every airfryer is different, and baking times may vary.
Let them cool for a second in their mold. Now, turn them onto a wire cooling rack to let them cool completely. Repeat the process with the remaining wonton wrappers.
You can even bake them in the oven. Spray each muffin pan with oil, arrange the wonton cups in each cavity, and bake at 350ºF for 7-8 minutes or until golden.
Let them cool for a second in their mold. Turn them onto a wire cooling rack to let them cool completely.

PREPARE AVOCADO AND CORN MIX

Halve the avocado vertically.
Discard the pit and remove the avocado from its peel.
Scoop both sides of the avocado flesh into a small bowl.
Mash the avocado lightly with a fork.
Mash until it reaches the desired consistency and texture you like.
Mix in all of your favorite veggies along with the spices.
Avocado oxidizes (turns brown) quickly, so mix in the lemon juice immediately.
Tip — You can even add lemon juice as you mash to avoid oxidization.
Mix until all the ingredients are well blended.
Assemble: your wonton cups.
Scoop a tablespoon full of avocado mix into the baked wonton cups, garnish with your favorite veggies, arrange them on a platter, and serve.
Serve them immediately.

Video

Notes

Frequently Asked Questions

How can I store these Wonton cups?

You can bake these Wonton cups ahead of time and store them for later filling. They last for about two days if stored in an air-tight container at room temperature. They lose their crispness after two days; therefore, it is best to use them before that.

How can I reheat my Wonton cups?

My preferred way to reheat the leftover wonton cups is in the air fryer at 325ºF for 10 minutes. After reheating, they will become just as fresh as the newly baked ones.

Can I freeze these Wonton cups?

Yes, you can freeze these Wonton cups once they have cooled down after baking. Layer them in the container with a layer of parchment paper or wax paper in between, and comfortably store these crispy wonton cups for up to 1 month.

When ready to serve, thaw them at room temperature. Then bake them until they are crisp for 8- 10 minutes at 350° F. Serve them immediately filled with your favorite topping.

Can I double this recipe?

You sure can! This recipe with the mentioned ingredients makes about 8 delicious wonton cups that serve 2 persons. But if you have many wonton wrappers left over from the package, you can double, triple, and quadruple this batch if you like!

Nutrition