Serves 4
25 min
Mini Taco Salad Cups
Recipe GLPRc10a90862a0ffd
Crispy wonton wrappers baked into bite-sized cups and filled with seasoned refried beans, fresh romaine lettuce, diced tomatoes, Kalamata olives, and sharp cheddar cheese. Topped with a dollop of cool sour cream and bright cilantro, these handheld taco salad cups are perfect for entertaining or a light appetizer.
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Ingredients
12 2-inch round wonton wrappers
1 cup black bean refried beans
1/2 cup chopped romaine lettuce
1 Roma tomato, diced
1/4 cup sliced Kalamata olives
1/4 cup shredded cheddar cheese
2 tablespoons sour cream
2 tablespoons fresh cilantro leaves, chopped
Cooking oil for greasing
Directions
Preheat oven to 350°F. Lightly brush or spray a 12-cup muffin tin with cooking oil to prevent sticking. Carefully press one wonton wrapper into each muffin cup, making sure the wrapper sits snugly against the sides and bottom, creating a small cup shape with an open top.
Bake the wonton cups in the preheated oven for 8 to 10 minutes, until they turn golden brown and become crisp. Remove from the oven and allow to cool in the tin for 1 to 2 minutes.
While the wonton cups cool, gently warm the refried beans according to package directions. Once heated through, spoon approximately 1 tablespoon of beans into the bottom of each wonton cup.
Layer the remaining ingredients over the beans: distribute the chopped romaine lettuce among the cups, then top with diced tomato, sliced olives, and shredded cheddar cheese.
Serve the cups immediately while still warm, drizzling each one lightly with sour cream and finishing with a small pinch of fresh chopped cilantro.
