Thursday, June 28, 2012

Mini Taco Wonton Cups

Hi! Happy Thursday - only one day left until a long weekend for us Canadians....not that I'm counting down or anything :-)

My complete obsession for all foods with a Mexican flare has continued for a second consecutive week. I can't get enough of spicy meals smothered in white cheddar queso, black olives and guacamole. It's surprising how versatile all these foods are; they work with eggs, in wraps, on salads or can be all mixed together to make a most excellent salsa....let's face it, can you really get too much of a good thing?? I would have to argue that when it comes to food (healthy food that is) you cannot.

I've had the idea for this recipe for a while now and since I only had a few things left to use up from my Mexican food craze, I knew that it was time to make my vision a reality. I was so happy with how these little cups of deliciousness turned out. They're so easy to make and are very versatile.  I topped mine with the leftovers that I had in the fridge, but you can certainly use any and all of your fave taco toppings. I've listed a bunch of toppings below to give you some ideas. I think these would be fun for a family dinner night where everyone could "dress" up their own taco cups. It might be a wee bit messy, but definitely fun for all! I was also thinking that you could cram a whole bunch of taco cups onto a platter and serve them as an appetizer for a group. Visually they are super cute and they are really tasty. I'm thinking a total crowd pleaser for sure!

Mini Taco Wonton Cups
Makes 12

12 wonton wrappers
2/3 c refried beans
1/4 tsp cumin
1/2 tsp chili powder
pinch crushed red pepper flakes

Toppings (you choose your faves!): shredded lettuce, green onions, salsa, tomatoes, shredded cheddar, olives, guacamole, sour cream, black beans, corn, diced jalapenos

Preheat your oven to 350. Spray a mini muffin tin with non-stick spray.

Press one wonton wrapper into each mini muffin cup.

Mix the refried beans, cumin, chili powder and red pepper flakes together. Spoon the bean mixture evenly into each wonton cup.

Bake the wonton cups for 11 - 13 minutes until the wonton wrappers are crispy around the edges and the bean mixture is warmed thoroughly.

Add your desired toppings. (mine had cheese, guac, salsa, lettuce and black olives)





Serve....and EAT!!

As a meal, I would think that 4 to 6 cups with a large salad on the side would be a perfect size, however if you're like me, you might intend to to share the cups with your wonderful and hungry spouse, but accidentally eat them all before they get home. Whooops!

Just make sure you clean up the evidence and they'll never know what they missed ;-)
My husband is just so happy that the dishes are done and he didn't have to help that he never questions what exactly I used the dishes for ~  hehe!

*Note: if you are aiming to please a meat eating crowd,
you could substitute spiced up taco meat for the bean mixture.*

Do you ever use wonton wrappers for things other than wontons?

What is your favourite taco topping?

Happy Thursday!



  1. We had something like these in Nashville didn't we? I can't remember what was in them tho' you?

  2. It was the chicken wonton tacos at Applebees that got me thinking about this one!

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