- Level: Easy
- Total: 30 min
- Active: 10 min
- Yield: 12 taco cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 189
- Total Fat
- 6 g
- Saturated Fat
- 3 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 4 g
- Sugar
- 1 g
- Protein
- 7 g
- Cholesterol
- 15 mg
- Sodium
- 367 mg
- Level: Easy
- Total: 30 min
- Active: 10 min
- Yield: 12 taco cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 189
- Total Fat
- 6 g
- Saturated Fat
- 3 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 4 g
- Sugar
- 1 g
- Protein
- 7 g
- Cholesterol
- 15 mg
- Sodium
- 367 mg
Ingredients
Wonton Cups:
Toppings:
Directions
Special equipment:
a mini muffin pan- For the wonton cups: Preheat the oven to 375 degrees F.
- Brush 12 cups of a mini muffin pan with the butter. Fit 1 wonton wrapper into each cup, folding the sides as needed.
- In a small bowl, toss together the beans, green chiles, chili powder and lime juice. Spoon some of the bean mixture into each cup, about a heaping tablespoon each. Bake until the filling is warmed through, about 12 minutes. Remove the pan and top each cup with a pinch of cheese. Return the pan to the oven and continue to bake until the cheese is melted and the wontons are golden, another 5 minutes.
- For the toppings: Let the taco cups cool in the pan for a minute or two. Transfer the taco cups to a platter and top each with some avocado, pico de gallo, a small dollop of sour cream, hot sauce, if using, and cilantro.
