Mini Taco Salad Cups
Total Time
25 minutes
Prep Time
15 minutes
Cook Time
10 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 12 2-inch round won ton wrappers
- 1 cup Old El Paso™ black bean refried beans
- ½ cup chopped romaine lettuce
- 1 Roma tomato, diced
- ¼ cup sliced Kalamata olives
- ¼ cup shredded cheddar cheese
- 2 tablespoons sour cream
- 2 tablespoons chopped fresh cilantro leaves
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Preparation
Step 1
Preheat oven to 350°F. Lightly oil a 12-cup muffin tin or coat with nonstick spray.
Step 2
Fit a wonton wrapper into each of 12 muffin tins, pressing carefully to make sure there is an opening in the center. Place into oven and bake for 8-10 minutes, or until golden brown.
Step 3
Reheat refried beans according to package instructions.
Step 4
Fill each wonton cup with refried beans. Top with lettuce, tomato, olives, and cheese.
Step 5
Serve immediately, drizzled with sour cream and garnished with cilantro, if desired.
Step 6
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Chef's notes
You can completely customize these with your favorite toppings – from homemade salsa to your favorite guacamole.
Just be sure to double the recipe when you give this a try because these cups will disappear quickly!
